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Processco for a brunch gift? Cava?

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I want to bring something special for a brunch gift other then champagne, but also light enough for a brunch drink. What do you all reccomend. TIA. Never has either by the way - just read about them and they sound very good.

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  1. There was an article in the New York Times food/dining section about three weeks ago on Prosecco - they did a tasting and there is a list of favorites at a variety of price points.

    http://www.nytimes.com/2006/06/21/din...

    1. My favourite of the moment is Gancia Prosecco
      http://www.gancia.it/english/prod_pro...

      Tiny little bubbles and a real citrusy taste to it. Great summer drinking - when it stops raining of course!

      1 Reply
      1. re: The Curmudgeon

        thanks to all- what temperature should I serve at or tell the host to drink at.

      2. Maybe this is a stupid question, but what does "off-dry" mean? Just sweet?

        4 Replies
        1. re: Katie Nell

          Yes, off-dry is usually quite sweet.

          1. re: Katie Nell

            With all respect to JaneRI and admitting that it's highly subjective (like all things involving taste), off-dry is normally used to describe a wine in which the residual sugar is barely perceptible (0.6–1.4% residual sugar is sometimes put forward as the range, though there is no agreed-upon definition). See also http://www.google.ca/search?hl=en&amp...

            1. re: Katie Nell

              Off-dry wines are ones that have some residual sugar. Most wines on the market are dry wines, meaning that the yeasts have eaten through all of the available sugar and converted it to alcohol. The opposite of a dry wine is a sweet wine; something like an icewine (wines where the grapes are crushed at very low temperatures, leaving behind water and increasing the sugar content as a result) is a good example of a sweet wine. A great many people out there confuse a dry wine with a tannic wine, and ask for a very dry red when they go out to eat. The mouth-puckering, dry-as-sandpaper feel you get from a big Cabernet is not dryness, it's tannin.

              1. re: JK Grence the Cosmic Jester

                That's really interesting... so when people refer to a late harvest reisling or a gewurtzraminer as "sweet," then is that not the correct thing to say?

                Will be trying my first icewine coming up soon, so I'm excited for that!

            2. I love Adami Garbel Prosecco. It's perfect brunch stuff--tiny bubbles, well-balanced fruit. Lovely and affordable at around $12. Adami is highly-acclaimed in Italy.

              1. I'm a big fan of cava - I find it close to champagne but the value is incredible. Cristalino Brut is my favorite.

                1. If you were to go with Cava, it might be fun to also bring a Porrón as a gift, although that might end up costing more than the wine. http://en.wikipedia.org/wiki/Porr%C3%B3n

                  1. We enjoyed an Ombra Prosecco last night - lots of tiny bubbles - just the faintest hint of color - almost clear.

                    1. There are plenty of good inexpensive alternatives to Champagne made in France that I generally prefer to Cava and Prosecco. Try Cremant d'Alsace, Cremant de Bourgogne, sparkling Vouvray, and Montlouis Brut. These wines typically have more richness and flavor than the Spanish and Italian wines, but as with any wine, the producer is very important.