Wine Talk

Snooth User: Mark Angelillo

The Mimosa

Posted by Mark Angelillo, Feb 29, 2008.

I love Mimosas and assume that the quality of the sparkling wine is masked by the orange juice BUT... I'm reserving judgement... Does anyone know of a really great sparkler to use when mixing up a Mimosa?

Replies

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Reply by Philip James, Feb 29, 2008.

I would say cheap and extra sparkly makes it better. That rules out Champagne. I like Bellini's and they are supposed to be made with Prosecco, so I'd do either that or Cava for Mimosa's.

Its just $12-16 per bottle. You dont need nuance for breakfast...

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Reply by Mark Angelillo, Feb 29, 2008.

You certainly don't need nuance when it's swimming in orange juice... that much I'll agree with.

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Reply by andrew, Feb 29, 2008.

Tiny bubbles do not stand up well to OJ in my experience, so save your top-shelf Champagnes for another occasion. I like Prosecco Bortolomiol NV which is very bubbly and comes in a neat bottle, but there are a lot of other good proseccos out there int the $10-15 range. There's always Freixenet, which I find to be a decent, but not terribly interesting, Cava sparkler.

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Reply by Rodolphe Boulanger, Feb 29, 2008.

Cava might be the right price, but it can have some austere flavors that you don't want in your OJ brunch cocktail. Prosecco often has a bit of sweetness so it melds well with the juice.

However, I prefer the acidity and body of a Cremant from France. This is the catchall term for France's Champagne-method sparklers that are produced outside of Champagne. You can find them for $15 to $25 a bottle (at least 40% less than Champers) and they will be labeled Cremant d'Alsace, Cremant de Bourgogne, Cremant de Loire, etc.

Of course if you are on a budget, try using a $10 bottle of Asti Spumante and see if anyone minds.

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Reply by Philip James, Feb 29, 2008.

Andrew - You seem quite a fan of theirs. Do you work for Prosecco Bortolomiol or something?

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Reply by Mark Angelillo, Feb 29, 2008.

@RBoulanger -- Good tips. I'm going to try for the Cremant next time. Thanks!
@Philip -- Sometimes your fans are your best employees.

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Reply by andrew, Feb 29, 2008.

@Philip - Well I guess in the interest of full disclosure, Bortolomiol is sold by The Wine Messenger whose website I helped build and continue to maintain. This has given me the opportunity to try a lot of their wines, and even attend a few wine shows - including one dedicated to Italian sparkling proseccos. But I think I have purchased more Bortolomiol prosecco than any other wine, and brought a lot of it to parties. Perhaps I should send an invoice for all this promoting I seem to be doing!

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Reply by Philip James, Feb 29, 2008.

they most certainly should make you their New England ambassador

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Reply by Chris Carpita, Feb 29, 2008.

I always found that a $5 bottle of Andre does the trick for mimosas, since the OJ overpowers most of the character of a wine. Is there anyone who feels that wine character can, in fact, reveal itself in mimosas?

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Reply by Rodolphe Boulanger, Feb 29, 2008.

@ccarpita Yes, I think that some parts of a wine's character are revealed in a Mimosa.

However, the more pertinent question is: if you are drinking Mimosas, do you care?

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Reply by akops41, Feb 29, 2008.

mimosa?? puh. bellinis!

but since both these drinks are good for a budget and making a bottle of champagne last longer, I might also go with the Andre sometimes. It does the trick!

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Reply by Sung, Feb 29, 2008.

Prosecco with Blood Orange has become quite a popular one I've noticed recently. Maybe it's a seasonal thing. There's a nice lil restaurant in Chelsea called Trestle on Tenth that had a great one with brunch.

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Reply by gr, Feb 29, 2008.

RBoulanger should remember where I'm coming from on this...

The best mimosas are made from the remainders of the bottle(s)/case you didn't manage to kill on New Year's Eve.

If the wine is over-powered by orange juice, you're not doing it right.

If the random household crasher who stumbles out of the spare bedroom while you're watching sports and sipping a mimosa mid-morning doesn't exclaim "You're drinking AGAIN?" and run in fear, you're doing it wrong.

The bush I'm beating around here is that I'm not sure I understand the idea of buying a bottle of bubbly with the intention of making mimosas. Mimosas are what you do to use up the bubbly. Intentional brunch drinks clearly call for bloody maries...

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Reply by ahall, Feb 29, 2008.

I find that when people mix their mimosas ahead of time, it ruins the flavor. I don't really think you should break out an expensive bottle of bubbly, but I usually use bottles that people give me as gifts. That way I save the ones I buy for later use.. unless the bottle given to me are really expensive of course!

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Reply by Chris Carpita, Mar 1, 2008.

@gr: I love oj, and not tomato juice as much, so I don't think buying champagne for mimosas is silly at all, as long as it's something cheap, or like alesha said, something you get for free. Bloody Mary's are great for hangovers, but certainly not the default brunch drink. That's why they're both on the menu. Matter of mood.

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Reply by Healy, Mar 3, 2008.

Zardetto makes a cheap ($10 or $11) bottle of prosecco - good fruit but no mushrooms or anything, mixes very well with the OJ.

The other question I'd have is do people prefer OJ with pulp or without? I tend to like a little pulp in my mimosas, because I like the way the bubbles bounce off the pulp.

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Reply by andrew, Mar 3, 2008.

I'm a full pulp ('grovestand' if you buy Tropicana) type of guy - for anything I do with OJ. That is, unless I am feeling ambitious enough to make fresh-squeezed (in which case, there is a lot of pulp too). I think it just tastes better.

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Reply by Chris Carpita, Mar 5, 2008.

Grovestand is always the best choice, wish they made "Pulp Explosion" or something that strikes of Paul Newman's "Butter Boom" popcorn. Perhaps the five-star actor and entrepreneur has already delivered on this front.

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Reply by Mark Angelillo, Apr 13, 2008.

I finally got around to trying Mimosas with Cremant as RBoulager recommends. They were relatively inexpensive and were perfectly up to the task. We had two:

http://www.snooth.com/wine/albert-m...
and
http://www.snooth.com/wine/michel-f...

The Cremant d'Alsace had more fruit to it and went better with the orange juice than the Cremant d'Bourgogne. The latter had more of the autolytic quality of a wine from Champagne.

One problem -- I would have happily had either by itself. Although they made amazing Mimosas there was really no need for orange juice.


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