Leave out the Chianti, and serve it separately to anyone who doesn't like sweet punches.

The chianti makes a lovely hot mulled wine....with sliced oranges and some cloves and a cinnamon stick.
I hate to see you dilute good prosecco with gingerale. make something like a mimosa with the prosecco....save the gingerale for the kids...

You could turn the Chianti into a sangria (I usually use a cab, merlot, or a red blend for sangria but I don't see why Chianti would't work). I add a cup each of orange juice, pineapple juice, sweet and sour mix, and triple sec, and a half cup of brandy and it makes a great sangria for the holidays.

LindaC, so funny - "save the gingerale for the kids" - Ha! I happen to make myself a "White-Trash Cocktail" quite frequently because it's fast and easy - vodka and gingerale. LOL! But If I'm feeling a little snobby I add a splash of lime juice. So I'll have to research Mimosas since I've never had it, and I haven't a clue if this Proseco is good or not, it was on sale at the grocers and I've only had it once before, it was good though. I actually have made Sangria from Chianti before, but I was thinking 2 different kinds of sweet wines would be too much. I don't have any brandy, though. Are Mimosas on the sweet side?

Rita do you live down south and are hot mulled beverages ever welcome down there? I had Scandanavian "glögg(or glühwein as the Germans call it or mulled wine) once at a bar up north and became an immediate devotee. I've served it before at parties and it was a hit. One of the best ones I made was mixing a spiced red wine with a blackberry flavored wine and heating it with citrus and a few spices. As many recipes as there are people and tastes, but I can buy it by the bottle here in MI and drink a cup many a night, heated in the microwave. Can be kicked up a notch with brandy or schnaaps or some kind of liqueur. If you don't want hot, just go with some type of wine punch, which is basically what sangria is.

Drink the prosecco straight or with a twist of citrus peel and maybe a shot of peach brandy if you are really desperate. Isn't that what a bellini is? Champagne is a big enough treat for me not to add anything except maybe orange juice in the AM for a mimosa.

Yes I live in Florida and although I've heard of hot mulled wine, I've never had it nor have I ever known anyone here that drinks it. Sounds like a Medieval thing, something one would drink in a cold, damp, drafty castle! Anyway, now I know what a Mimosa is.

Usually prosecco punch is made with more acidic and tart things, like citrus fruits and cranberries. I actually think--in general, not having tasted the wines--that it would be good as you described in your OP but without the ginger ale, and only about half as much, or less, chianti as prosecco--basically, as grape juice. :) But do taste them together before you do it. Don't forget the wonders that a little good tasting water can do in a punch! If you want extra bubbles use soda water. You can also extend, mellow and flavor with fruit juice. If you want to add spiciness, you can put some ginger slices and peppercorns in, or even whole cardamom--just make sure they get strained out before or while serving. But the thing about punch to keep in mind is taste it! Keep in mind sweet, sour, tart, acid, and hot and look for complexity and balance. (Salty and umami aren't punch tastes, to my mind.)

The Two Fat Ladies said the old formula for punch is "one of sour, two of sweet, three of strong, and four of weak." The weak being water.