Comments on: Mimosas, champagne or prosecco? http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/ wine talk that goes down easy Wed, 20 Aug 2008 08:49:05 +0000 http://wordpress.org/?v=abc By: Henri Vasnier http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-101948 Henri Vasnier Wed, 14 May 2008 03:03:13 +0000 http://www.drvino.com/?p=1688#comment-101948 Fine quality fresh orange juice plus decent quality fresh inexpensive NV champagne (examples: Mumm, Piper Heidsieck) equals the definitive mimosa. Second choice would be one of the basic clean, fruity California bubblies from one of the French or Spanish houses (e.g., Mumm Napa, Gloria Ferrer, Domaine Chandon). Putting orange juice into more serious champagne, or more serious bubbly from elsewhere, improves neither. Decent cava has enjoyably distinctive aromas and flavors that would be hard to detect in the presence of orange juice, although I can imagine particular orange juices having flavor profiles that might marry well with cava. The floral/amylic aromas and flavors of prosecco fight with orange juice, imho. Fine quality fresh orange juice plus decent quality fresh inexpensive NV champagne (examples: Mumm, Piper Heidsieck) equals the definitive mimosa. Second choice would be one of the basic clean, fruity California bubblies from one of the French or Spanish houses (e.g., Mumm Napa, Gloria Ferrer, Domaine Chandon).

Putting orange juice into more serious champagne, or more serious bubbly from elsewhere, improves neither.

Decent cava has enjoyably distinctive aromas and flavors that would be hard to detect in the presence of orange juice, although I can imagine particular orange juices having flavor profiles that might marry well with cava.

The floral/amylic aromas and flavors of prosecco fight with orange juice, imho.

]]> By: Ed http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-100745 Ed Mon, 12 May 2008 16:14:39 +0000 http://www.drvino.com/?p=1688#comment-100745 I agree Cava is the way to go, in addition to an ounce of Grand Marnier! I agree Cava is the way to go, in addition to an ounce of Grand Marnier!

]]> By: Steve http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-100699 Steve Mon, 12 May 2008 15:03:59 +0000 http://www.drvino.com/?p=1688#comment-100699 I'll admit, I usually cheap out when making mimosas. Of course, I don't use fresh squeezed orange juice either, mostly because I am extremely lazy. Lazy and cheap. Amazing that I ever managed to get married. I’ll admit, I usually cheap out when making mimosas. Of course, I don’t use fresh squeezed orange juice either, mostly because I am extremely lazy.

Lazy and cheap. Amazing that I ever managed to get married.

]]> By: JDWebster http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-100036 JDWebster Sun, 11 May 2008 18:27:09 +0000 http://www.drvino.com/?p=1688#comment-100036 Cava, cava, cava, cava, cava, cava, cava, cava, cava,....or prosecco. Cava, cava, cava, cava, cava, cava, cava, cava, cava,….or prosecco.

]]> By: bb http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-99971 bb Sun, 11 May 2008 16:38:44 +0000 http://www.drvino.com/?p=1688#comment-99971 I usually use a good quality Cava when making Mimosas. On special occasions, like Mother's Day, I use Roderer Estate. Nothing gets between a glass of Bolly and me! I usually use a good quality Cava when making Mimosas. On special occasions, like Mother’s Day, I use Roderer Estate. Nothing gets between a glass of Bolly and me!

]]> By: Bernie Bearnaise http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-99881 Bernie Bearnaise Sun, 11 May 2008 13:55:47 +0000 http://www.drvino.com/?p=1688#comment-99881 Mimosas are festive and can take an inexpensive sparkling wine like a Cremant or Blanquette and turn it into an occasion. Add a little Triple Sec to round out the fruit and orange flavor and see if you don't want another one. Eggs Benedict anyone? Mimosas are festive and can take an inexpensive sparkling wine like a Cremant or Blanquette and turn it into an occasion. Add a little Triple Sec to round out the fruit and orange flavor and see if you don’t want another one. Eggs Benedict anyone?

]]> By: Rich http://www.drvino.com/2008/05/10/mimosas-champagne-or-prosecco/#comment-99619 Rich Sun, 11 May 2008 05:02:24 +0000 http://www.drvino.com/?p=1688#comment-99619 Good Champagne should never be adulterated, unless it is being served to my wife. For Mother's Day, she can have whatever she wants! She would agree, however, that a good cava or prosecco is the way to go. Enjoy the brunch, and remember to call your Mother! Good Champagne should never be adulterated, unless it is being served to my wife. For Mother’s Day, she can have whatever she wants! She would agree, however, that a good cava or prosecco is the way to go. Enjoy the brunch, and remember to call your Mother!

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