sf > wrote in
:

> On Fri, 16 May 2014 13:54:30 +0000 (UTC), "Winters_Lackey"
> > wrote:
>> >
>> Could you use it to put bubbles in white wine? I like wine much
>> better when it has bubbles.
>> Turn this--
>> http://www.tastings.com/scout_wine.lasso?id=202457
>> into this--
>> http://sourmashed.com/2012/11/review...ifornia-champa
>> gne/
>> >
>
> No idea, but why not? It won't be champagne, but fizzy wine (the kind
> that is normally still) is liked by some. Not me. Some.
>
> Have you ever tried a Bellini? OMG, they are so good I'm thinking
> about making my own peach nectar or puree this summer for winter
> holiday breakfast bellini (not a mimosa fan, I've tried but just don't
> like it). Bellini recipes call for prosecco, which tastes like cheap
> sweet champagne to me - so Andre would work. No point in wasting
> decent champagne on something you're going to adulterate with fruit.
>
That seems delicious, and I'll probably try it, maybe with several
different fruits. My usual way of dealing with cheap, bubbly white is to
drink it like sodapop or cheap beer. Cheap, non-bubbly white typically
gets poured over ice.
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014