A LITTLE MORE BUBBLY

Hakuna Mimosa.

A little bubbly, a little orange juice, a little more bubbly...

the classic mimosa is perfect for any time you want a refreshing adult beverage. I have heard the “What makes the best mimosa?” question as often as any other wine-related question. So, let’s put it to the test. This mimosa recipe is simple: 1 part bubbly to 1 part orange juice. That’s all you need for our classic mimosa.

The sparkling wines for this comparison are from four different regions of the world, including the United States, Spain, Italy, and France. Many wine lists describe this as a split bottle making three to four normal-sized mimosas from one of these little bottles. The screw tops make it easy to save the bubbles for another day. In the glass—all are a brilliant pale platinum color with tiny bubbles rising to the top.

1 PART

bubbly

1 PART

orange juice,

Mimosa Recipe

First up, Chandon Brut Sparkling Wine from California. A traditional method of bubbly, basically meaning the second fermentation (the bubble maker), took place in the bottle. According to the website, it is “made from primarily Chardonnay with Pinot Noir and Meunier grapes blended in as well” as a classic Champagne-style blend. On the nose, expect ripe peach, green apple, and toasty brioche. Experience flavors follow the aromas of lemon and citrus on the palate with classic high acidity, brut level dryness, and 12% ABV. The price for this little bottle is $6.29. US

Next up is Freixenet Cordon Negro Brut Cava from Spain. The Black Bottle Bubbly is also methode traditionnelle with second fermentation in the bottle and aged for 18 months. Cava is Spain’s traditional sparkling from the Macabeu (Macabeo, Viura) grape with some Xarello for acidity and Parellada for a fruitier flavor. On the nose, expect lime, orange, apricot, and almond. On the palate, experience a burst of creamy bubbles with apple, citrus of lemon and orange, and spice with high acidity, brut dryness, and 11.5% ABV. Price is $4.49.

SPAIN

ITALY

Last, but not least is Saint-Reine Blanc de Blancs Brut Cremant from Bourgogne, France. Also, a traditional method sparkler, as a Blanc de Blancs, uses only Chardonnay grapes (white from white). As a cremant, it is the same basic style of winemaking as its (pricey) cousin from Champagne. On the nose, expect citrus, green apple, and buttered toast. Again, the flavors follow the aromas on the palate, along with white cherry and a nutty almond note. This bubbly has high acidity, is very dry on the brut scale, and has 11.5 ABV. The price is $5.99.

FRANCE The third tasting is Mionetto DOC Treviso

Brut Prosecco from Italy, the bright orange label prosecco. Typically, prosecco is made using the Glera grape in the Charmat tank method of second fermenting in a large tank rather than the individual bottle.

Nothing wrong with that—same basic bubbly effect and tends to be less expensive. Expect ripe pear, honeydew melon, and white flowers on the nose. On the palate, experience the flavors following the nose, plus a creamy mousse quality of bubbles with medium to high acidity, a touch sweeter on the brut scale, and 11% ABV. Price is $5.49.

The Chandon Brut from the US is the classic Champagne blend of grapes that makes this taste most like a mimosa made with actual Champagne. Bright and toasty, pair with Croque madame for a bangin’ brunch. The Freixenet Cordon Negro Brut Cava from Spain brings a bright acidity and a creamy texture to the mimosa. Pair with a baguette with Iberic ham for a classic brunch. The Mionetto Prosecco has less pressure and frothier bubbles, so it might seem comparably flat when OJ is added. It has great flavor, so pair it with fette biscottate for a nice Italian breakfast.

The Saint-Reine Blanc de Blancs from France brings a lot of zing to a mimosa. Pair with a nice quiche for a perfect morning after brunch. Mimosas for everyone! Sometimes, I like a little orange juice in my bubbly.

Jerry Hammaker, Owner

Certain Aged Ventures www.CertainAged.com Wine Consultant, PR%F Awards