Prosecco is champagne, but italian. You need a sparkling wine to make Bellinis- but you could use French (Champagne), American (Sparkling Wine) or Italian (prosecco). If I remember correctly, you want to avoid the Bruts, as they are very dry - that's the very dry category of sparkling wines.
All of these are easy to find in stores near me - every liquor store has a sparkling wine section, and the clerks are always happy to help you find something good in your price range. There is a huge range of prices, but usually the domestics will be cheaper than imports.
Bellinis and other such girlie cocktails are generally not served with food - it's hard to pair sweet drinks with food, and usually people drink the slushy drinks for dessert. But you can do anything you feel is good, dont' rely on experts to tell you what you like.
I really like sparkling wines of all kinds with fish - you could do a simple steamed halibut en papiotte (a filet of halibut or similar fish, on a bed of shredded raw vegetables, topped with a splash of white wine or lemon juice, steamed in a parchment paper envelope for 10 minutes per inch) which would go nicely with a medium dry sparkling white wine....
Ah ok. See, I don't know ANYTHING about wine, but my mom loves it, and she loves fruit, so I figured I'd try it for her. She doesn't know much about wine either.
And thanks =] now that you mention it, serving it for dessert makes a lot more sense.
All of these are easy to find in stores near me - every liquor store has a sparkling wine section, and the clerks are always happy to help you find something good in your price range. There is a huge range of prices, but usually the domestics will be cheaper than imports.
Bellinis and other such girlie cocktails are generally not served with food - it's hard to pair sweet drinks with food, and usually people drink the slushy drinks for dessert. But you can do anything you feel is good, dont' rely on experts to tell you what you like.
I really like sparkling wines of all kinds with fish - you could do a simple steamed halibut en papiotte (a filet of halibut or similar fish, on a bed of shredded raw vegetables, topped with a splash of white wine or lemon juice, steamed in a parchment paper envelope for 10 minutes per inch) which would go nicely with a medium dry sparkling white wine....
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See, I don't know ANYTHING about wine, but my mom loves it, and she loves fruit, so I figured I'd try it for her. She doesn't know much about wine either.
And thanks =] now that you mention it, serving it for dessert makes a lot more sense.
Reply
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