According to cocktailian A.J. Rathbun, this drink has its origins in Louisville, KY's pre-Prohibition years. It makes heavy use of bitters, incorporating two different types. That's not seen too often but results in a pleasant yet intricate sparkler that's ideal for slow sipping alongside awards show commentary. For the recipe, keep reading.
However, I was recently sent a bottle of Mumm Napa's Brut Rosé, and I was surprised at how much I enjoyed it. At $22, it's more than I spend on an everyday sparkling, but it's for a holiday, so it's worth the splurge!
This Brut Rosé has a dark blushing color, delicate bubbles, and a super fruity nose. It's 85 percent Pinot Noir and 15 percent Chardonnay and a wonderfully drinkable wine. It has a fresh, clean taste and light body. If you're in need of a good pink bubbly, I highly recommend the Mumm Napa Brut Rosé.
What's your favorite sparkling Rosé?
- Bratwurst and Buffalo wings: what was on the menu at President Obama's Super Bowl party.
- Bratwurst and Buffalo wings: what was on the menu at President Obama's Super Bowl party. — Obama Foodorama
- Nine pink Champagnes that are worth a splurge. — San Francisco Chronicle
- Martha Stewart gets revenge on David Letterman. — Eater
- A meal at El Bulli in photographs. — Flickr
- It's time to reconsider sherry, especially in cocktails. — LA Times Magazine
- Andrew Zimmern meets a dish he can't stomach. — Huffington Post Food
- What did you think of Groupon's Super Bowl ads? — Daily Intel
- Michelle Obama has turned her attention toward restaurant nutrition. — New York Times
Source: Flickr User moneyblognewz
We tasted two of the three varietals, the Prosecco and Chianti (the Pinot Grigio wasn't chilled), and were pleasantly surprised by the drinkability of both. The Prosecco was a classic sparkler true to the Veneto region of Italy with a delightful dryness, crisp body, and simply delicious flavor. The Chianti was earthy, smooth, and full-bodied. Both will retail at under $20, making them an affordable option for your everyday wine selection.
So tell me: the next time you follow one of Batali's recipes, would you be interested in pairing it with one of his wines?
The pop of a bottle of sparkling wine being opened is one of my favorite sounds in the whole wide world. It's the signal of delicious and festive things to come. Today, the last day of 2010, it's also the sound of a new year starting. Although I've opened countless of bottles of sparkling wine, there was a time, not too long ago, when I didn't know the proper technique. If you've never enjoyed popping open a sparkler, learn how it's done here, then put what you read into practice tonight when you count down to 2011.
Wondering what bubbly to enjoy on Friday when you ring in 2011? Then watch our video that has several delicious suggestions! We asked Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles, to share his picks for spectacular sparklers. To find out what they are, check out the video.