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Processco for a brunch gift? Cava?

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cocoagirl Jul 13, 2006 01:07 PM

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. MMRuth RE: cocoagirl Jul 13, 2006 01:26 PM

    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. The Curmudgeon RE: cocoagirl Jul 13, 2006 03:01 PM

      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
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        cocoagirl RE: The Curmudgeon Jul 13, 2006 04:25 PM

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

      2. Katie Nell RE: cocoagirl Jul 13, 2006 03:20 PM

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

        4 Replies
        1. re: Katie Nell
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          JaneRI RE: Katie Nell Jul 13, 2006 03:21 PM

          Yes, off-dry is usually quite sweet.

          1. re: Katie Nell
            carswell RE: Katie Nell Jul 13, 2006 04:36 PM

            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
              JK Grence the Cosmic Jester RE: Katie Nell Jul 19, 2006 05:05 AM

              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
                Katie Nell RE: JK Grence the Cosmic Jester Jul 21, 2006 06:11 PM

                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. m
              mangefromage RE: cocoagirl Jul 13, 2006 04:40 PM

              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.

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                BaronessCore RE: cocoagirl Jul 13, 2006 05:04 PM

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

                1. itaunas RE: cocoagirl Jul 13, 2006 07:08 PM

                  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. MMRuth RE: cocoagirl Jul 17, 2006 03:23 PM

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

                    1. warrenr RE: cocoagirl Jul 18, 2006 05:18 AM

                      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.

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