When enjoying Prosecco, treat it just like champagne; serve it chilled as an aperitif or mix it's sweeter varieties with orange juice for delicious mimosas. Be wary of one thing however. Prosecco does not ferment in the bottle like champagne does. This means that the younger the wine, the better it will taste. Without in-bottle fermentation, sparkling wines will spoil and taste horrible. If possible, try to consume your Prosecco within two years.
Sparkling whites are not my usual swill, so I have not tried a ton of varieties, but what I have tried I have liked. Here are a few label shots of my favorites. If you are a repeat reader of this blog, you will find that I, and I am sure many others, have a horrid time attempting to remember names of European wines if they aren't really impressive bottles, or good reds. (I have spent a good amount of time tasting and researching Spanish and Rhone reds, so be prepared for a steady diet of those fabulous regions.) So, I find it helpful to see the label on the bottle when I try to find it in a store. Don't worry, you will be getting plenty of bottles from me that you will remember the names of for YEARS!!!