Bellini
An elegant Venetian aperitif of white peach purée lifted with crisp Prosecco. It’s softly perfumed, lightly sweet and beautifully refreshing.
History of Bellini
The Bellini was created at Harry’s Bar in Venice, most commonly credited to Giuseppe Cipriani in the late 1940s. Its blush colour reminded him of the rosy hues in paintings by the Venetian master Giovanni Bellini, which inspired the name. As with many classics, exact dates vary slightly in retellings, but the Venetian origin is broadly accepted. Originally, the drink showcased seasonal white peaches, a staple of Italian summers. The purée was made fresh, then lengthened with chilled sparkling wine to capture the fruit at its peak. Early versions were likely more variable in texture, depending on the ripeness and strain of peaches at hand. As the Bellini travelled, it adapted to availability. Peach nectar or tinned peaches sometimes replaced fresh fruit, and different sparkling wines stood in for Prosecco. Despite those variations, the core idea remained: a fragrant, gently sweet aperitif with lively bubbles.
Why the Bellini Works
A Bellini succeeds by pairing the delicate perfume of white peach with the crisp acidity of dry Prosecco. The bubbles lift aroma and keep the palate light, while the fruit adds silkiness and gentle sweetness. Proper chilling and a soft stir marry the two without flattening the fizz, giving a clean, refreshing finish. White peaches are less tangy than yellow, so they let the wine’s brightness lead. When the purée is smooth and lightly strained, the texture reads plush but not heavy. The result is a drink that feels luxurious yet precise, ideal before a meal. The ratio keeps alcohol modest, so the flavours stay front and centre. Using a dry sparkling wine prevents the drink from tipping into sugary territory. Every small technical choice serves the same aim: clarity of fruit, lively sparkle and balance.
Should You Mix Ahead?
Prepare the peach purée up to 24 hours in advance. Peel, blend and fine-strain, then refrigerate in a sealed container to keep it bright and aromatic. Do not add sugar unless your peaches are under-ripe; sweetness concentrates as flavours mellow in the fridge. Chill the Prosecco and glassware thoroughly. Cold ingredients preserve carbonation and reduce foaming when you build the drink. If batching for a group, pre-portion purée in a small jug and keep it over ice. Only combine purée and bubbles at the moment of service. Mixing ahead flattens the fizz and muddies the texture. Top each glass to order, giving one gentle stir to integrate without stripping the bubbles.
Food & Snack Pairings
Salty, delicate nibbles shine next to a Bellini. Prosciutto with melon, olive oil crisps and lightly salted almonds highlight the fruit without overpowering it. Fresh mozzarella or burrata with basil offers creamy contrast to the crisp bubbles. Seafood is a natural match. Think prawn cocktails, crab toasts or smoked salmon blinis with crème fraîche. The wine’s acidity cuts richness while the peach notes echo subtle sweetness in shellfish. For brunch, serve with pastries and yoghurt parfaits, or a simple herb omelette. Avoid aggressively spiced dishes that can overshadow the drink’s nuance. Keep flavours clean, bright and textural.
How to Make Bellini
Chill a Champagne flute, your Prosecco and the purée well. Cold prevents over-foaming and keeps the finished drink sharp and lively. If making purée from scratch, peel ripe white peaches, blend until silky and fine-strain. Measure the purée into the flute first so it integrates more easily. Top slowly with Prosecco, tilting the glass if needed to reduce foaming. Pause halfway to let the foam settle, then continue pouring. Give a single, gentle stir with a barspoon to marry the layers without killing the bubbles. Garnish with a thin peach slice. Serve immediately while the bead is fine and persistent.
When to Serve
The Bellini excels as an aperitif, especially in warm weather. It sets a relaxed, celebratory tone without overwhelming the palate. Its modest strength makes it conversation-friendly. It’s a brunch star. Serve at weddings, birthdays or any gathering where you want sparkle and ease. The colour looks stunning on daytime tables. In cooler months, it still works as a pre-dinner lift if peaches are in season or you have a good-quality purée. Keep the serve small and very cold. The freshness is the point.
Common Mistakes
Using warm ingredients is the fastest way to lose fizz. Always chill the wine, purée and glassware thoroughly. If you see aggressive foaming while pouring, stop, let it settle, then continue slowly.
Overly thick or fibrous purée can feel heavy. Blend until completely smooth and pass through a fine strainer for a silky texture. If peaches are very sweet, add a tiny squeeze of lemon to restore balance.
Pouring too fast or stirring vigorously knocks out carbonation. Build in the glass, pour in stages and finish with one gentle stir. Skip shaking entirely; it flattens the drink and clouds the finish.
Recommended
Best wine for Bellini
Choose a dry, lively Prosecco labelled on the drier end of the scale so the peach can provide the sweetness. Brut styles keep the drink crisp and prevent it from tasting syrupy. There’s no need to spend heavily; freshness matters more than complexity here.
Taste Profile
Ingredients
Instructions
Chill and prep
Chill a Champagne flute, the Prosecco and the peach purée thoroughly. If making purée, peel ripe white peaches, blend until smooth and fine-strain.
Add purée
Measure 2 oz white peach purée into the chilled flute. This anchors the fruit and helps it integrate cleanly.
Top with Prosecco
Slowly add 4 oz chilled Prosecco, pausing midway to let foam subside. Pour against the inside of the glass if needed to reduce agitation.
Gently integrate
Give one soft stir with a barspoon to marry purée and wine without killing the bubbles. Garnish with a thin peach slice if desired and serve immediately.
Bartender Tips
Chill is crucial
Keep the wine, purée and glassware very cold to preserve carbonation and prevent excess foaming.
Strain for silkiness
Fine-strain the purée to remove fibrous bits so the drink stays elegant and light on the palate.
Balance sweetness
If peaches are very sweet, add a tiny squeeze of lemon to the purée so the drink remains refreshing rather than cloying.
For a non-alcoholic Bellini, use a quality alcohol-free sparkling wine. If that is unavailable, a mix of chilled sparkling water and a splash of tart white grape juice can stand in. Keep sweetness in check so the drink remains refreshing rather than syrupy. Make the peach purée as you would for the classic, aiming for a smooth, lightly strained texture. White peaches are ideal, but ripe yellow peaches work if you add a tiny squeeze of lemon to brighten them. Chill everything thoroughly to mimic the crisp edge of Prosecco. Build in a flute and stir gently to combine without knocking out too much fizz. If your base is sweeter, lengthen with a little more sparkling water. Garnish with a thin peach slice for the same elegant look.
Similar Drinks
Frequently Asked Questions
What peaches are best for a Bellini?
Ripe white peaches are traditional because they bring delicate perfume and a pale blush colour. If you can only find yellow peaches, use very ripe fruit and add a tiny squeeze of lemon to maintain brightness. Avoid tinned syrup-heavy fruit as it skews sweetness and texture.
How do I keep the bubbles from dying?
Chill everything and build gently in the glass. Pour the sparkling wine slowly in two stages, letting foam settle, then give a single soft stir to integrate. Avoid shaking or aggressive stirring, which strips carbonation.
How strong does a Bellini feel?
It drinks light and refreshing with a modest ABV around the mid-single digits. The fruit purée softens the perception of alcohol, making it ideal before food or at daytime gatherings. It’s more about aroma and texture than punch.
Can I batch Bellinis for a party?
Batch the purée, not the finished drink. Keep it chilled in a jug and top individual flutes with sparkling wine to order. This preserves fizz and gives you consistent texture and balance.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews