Popping the cork with Sophie Monk ‘s new [yellow tail] Prosecco Range

Picture this: it’s one of those golden Australian afternoons where the heat is just starting to mellow, the sky is a bruised purple, and you’re gathered on the deck with your favourite people.

There’s a distinct “pop” followed by a chorus of laughter, and suddenly, the weekend has officially begun. This is the world of [yellow tail], and this season, they’ve found the perfect partner-in-crime: the effortlessly iconic Sophie Monk. Sophie is the first to admit she’s not about the “pinky-up” snobbery of wine tasting; she’s about the joy of the moment, which is exactly why she’s fallen head-over-heels for the new Prosecco and Prosecco Rosé.

As Sophie tells it, there’s a certain magic in a bottle of bubbles that doesn’t require a special occasion to be opened. The [yellow tail] Prosecco is like a burst of sunshine in a flute, sourced from the cool-climate vineyards of the King Valley. When you take that first sip, you’re met with the bright, zesty crunch of a Granny Smith apple and the sweetness of a ripe Nashi pear. It’s light, it’s bubbly, and it has that signature creamy finish that makes it dangerously easy to love.

It’s the kind of wine that begs for a dish with a bit of zing, like a Zesty Kingfish Ceviche with Finger Lime and Crisp Tostadas. To bring this to life, you’ll want to thinly slice 300g of sashimi-grade Kingfish and arrange it on a chilled platter. In a small bowl, whisk together the juice of two limes, a tablespoon of extra virgin olive oil, and for a bit of Sophie-style flair, a tiny splash of gin. Pour the dressing over the fish and scatter over the pearls of two native finger limes, some finely diced green chilli, and fresh coriander leaves. Serve it immediately with salty, golden corn tostadas. The acidity of the lime and the fresh, firm fish dance perfectly with the Prosecco’s citrus notes, while the crunch of the tostada mirrors the wine’s lively carbonation.

But if you’re looking for something that feels like a summer romance in a glass, Sophie’s go-to is the [yellow tail] Prosecco Rosé. This isn’t just a pretty face, though that pale salmon hue is undeniably gorgeous. On the nose, it’s a bouquet of wild strawberries and crushed red berries, with a floral lift that reminds you of a blooming garden. It’s soft, vibrant, and finishes remarkably clean, making it a dream companion for something a little more indulgent, like Pan-Seared Scallops with Saffron Risotto and Chilli Butter.

To prepare this, start by gently simmering a litre of chicken stock with a generous pinch of saffron threads. In a heavy-based pan, sauté a finely diced shallot in butter until soft, add a cup of Arborio rice, and slowly ladle in the golden stock, stirring until the rice is creamy and tender. In a separate, smoking-hot frying pan, sear a dozen patted-dry scallops in foaming butter for just one minute per side until caramelised. Toss in a clove of minced garlic and a pinch of dried chilli flakes at the final second to create a fragrant butter sauce to drizzle over the dish. The delicate sweetness of the scallops is enhanced by the wine’s red berry profile, while the richness of the saffron is cut through by the Prosecco’s fine bubbles.

Whether you’re keeping it classic or leaning into the pink, these wines are about celebrating the Aussie spirit, vibrant, inclusive, and always up for a good time. As Sophie says, you don’t need a red carpet to feel like a star; you just need a cold bottle, a few good mates, and a glass of something sparkling. It’s about making the everyday feel a little bit more “extra,” without any of the fuss.