Prosecco has exploded in popularity as an affordable alternative to champagne. Many describe a distinct "Prosecco drunk"—a faster, fizzier buzz—and research confirms it's no illusion. Studies show sparkling drinks like Prosecco, champagne, and cava accelerate intoxication compared to still wines.
The secret lies in the bubbles: carbonation speeds alcohol from the stomach into the small intestine and bloodstream. Your first glass hits hardest because a colder bottle releases CO2 more slowly, trapping bubbles longer for quicker absorption. As it warms, the fizz fades, softening the effect.
In short, "Prosecco drunk" is scientifically real.
