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Taittinger is a great champagne, and I find I get less headaches from drinking it. Veuve Clicquot is another favorite of mine. Freixenet is a lower-end Spanish cava that I used to like but now find barely drinkable (blame my taste for the pricier sauce!)-- but it's fine for mimosa. Dom Pérignon can vary vintage to vintage, but if you spend above $50 a bottle it's usually quite good. Cristal? I have to laugh. For New Year's Eve last year we went through a couple of cases of bubbly (and there were only 10 of us); my neighbor who's an executive chef at Fleming's in Newport Beach brought a bottle of Cristal, and we all decided it was the worst stuff we had drunk in recent memory. I brought two bottles of $30 California sparkling bruts, and we liked them much more.
I went to a champagne tasting at a local wine store not too long ago and bought some outstanding bruts, but I can't remember the wineries. It was all French bubbly, but not all that good. However, the stuff I bought all came in under $30 a bottle-- except for a Veuve Clicquot I had to have. If you want a slightly different, higher-kick mimosa, here's a special from the Original Fish Co. in Los Alamitos, CA: Fill a champagne flute 3/4 full with champagne, then add a shot of Chambord (raspberry liqueur) and float a fresh raspberry as garnish. These are DEADLY (they go down super-easy), so don't operate heavy machinery afterward. I'm actually opposite to most here: For your first experience, I'd go with the good, DRY stuff. Sweet sparkling wine just leaves a nasty sugar aftertaste in your mouth, while the dry bubbly perfectly sets off the tart-sweet of a good ripe strawberry-- and nicely cuts through the round buttery fat of a suitable cheese like brie. |
Hi
You have other responses on the other threads you started on this subject see http://www.fodors.com/forums/threads...p;tid=34640169 |
rjw,
The drink you described made with Champagne & Chambord is a Kir Royale. LOVE them. |
Leona: Thanks (your name is so much more elegant than the "raspberry mimosa" moniker at the Original!) and ditto!! Cheers!
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How about a Belini? Peach nectar with champagne. That would be an easier 1st drink than straight expensive champagne IMO.
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you have four identical threads running on two forums with MANY responses. And haven't come back to any of them as far as I can see . . . .
I'd guess you have received enough champagne advice to last three lifetimes . . . . . |
4 threads in a few hours
first time poster no return visits or responses If an email address was not listed I would wonder if this is travdis or another troll stirring things up and watching the activity on the threads! |
rb_travelerxATyahoo, begging your pardon! I was actually searching for champagne and was delivered to a thread here. I didn't realize! :0) thanks for the advice for where to ask some wine experts! :0)
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Leona, lol! No, i didn't serve any at our wedding. My father is a minister and doesn't really go for that kind of thing. Plus, I was only 20!
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While not a travel related post and new poster to Fodors, Taylor's got 46 replies between her 4 threads!! That's better than I can ever do when I ask a question.
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oh, dear. it seems I have committed a faux pas! I didn't mean to be such an annoyance, I just thought that would be the best way to get as many responses as possible. sorry! :0)
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Forgive me if I'm wrong....but I hear champagne goes good with troll-ios!!! Still laughing!
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gyppielou, I don't know if you're wrong. I don't even know what that means.
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that last response clinched it for me!
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It's from the large dog in the house thread.
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Oh my....I think I had my first drink when I was 5 or so....my parents had a party and I drank from all the glasses left on the tables :-0
I had a hangover at 5! I learned never to mix drinks at the same time I learned how to color within the lines - LOL |
Hi Annabel, regarding the drinking,
was that party by any chance also your wedding anniversary? Age notwithstanding. |
I understand the Large dog that eats off your plate thread is gone..anyone want to tell me how it progressed before it got taken to the Pound?
Trolli-Os are good with Champagne but I prefer a bit of ChocoTroll with mine, Dark Choco. |
mrchocolate.com
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gyppie, that site made me go find some stale chocolate chips LOL
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