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best sparkling wine for a bellini?

t
toothforaneye May 29, 2010 07:34 AM

prosecco, champagne, brut, chardonnay, cava, sweet, dry or is it just all good & masked by fruit juice??

  1. Gussie Finknottle Aug 20, 2010 04:31 AM

    Odd thoughts
    The name Bellini was bestowed on a drink made of the juice/pulp of white peaches with Prosecco..

    If you don't use Prosecco is it still a Bellini?

    If you don't use white peaches is it still a Bellini?

    If the drink is sparkling wine but not Prosecco and the fruit is not white peach, is it a Bellini?

    At what point does the drink stop being a Bellini?

    2 Replies
    1. re: Gussie Finknottle
      steve h. Aug 21, 2010 02:53 PM

      A Bellini starts with white peach juice. You can buy canned stuff, it's easy and tastes ok. Better yet, buy a few (white) peaches in season, squeeze them, strain the liquid and prepare to show off a bit. Prosecco, in my opinion, is less effervescent than champagne, it plays well with fresh fruit juice. Pour the wine and juice into a tall glass pitcher (7:3 wine to juice), stir gently and pour into champagne flutes. Never make a small batch.

      1. re: steve h.
        o
        originalfig Aug 21, 2010 06:42 PM

        oooh, I like the ratio tip. I've never heard of another drink with a 7:3, hard to forget. Thanks!

    2. njfoodies Jul 24, 2010 08:47 AM

      N.V. Dr. Konstantin Frank Riesling Célèbre. This is an awesome riesling sparkler from the Finger Lakes that is perfect for them. We buy this stuff by the case, and usually go through 3-4 cases a year. Heck of a crowd pleaser. -mJ

      1. Chinon00 Jun 25, 2010 03:17 AM

        Finally had a Bellini at Harry's in Venice earlier this year. Prosecco was
        used. Yummy!

        1 Reply
        1. re: Chinon00
          waitress Jul 21, 2010 05:59 PM

          Don't you know when you drink in Italy everything taste better? LOL!!

        2. waitress Jun 24, 2010 08:19 PM

          I love the Looza brand juice for bellinis! Any Brut style will do, sparkling, cava or prosecco!! I have been known to greet my guest at the door with a sparkling wine with POM in it too! Talk about take the edge off. I have to admit I am a big fan of the bubbles.

           
           
           
          1. z
            zin1953 May 30, 2010 03:28 PM

            Three for Prosecco. (And the difficulty in finding great, ripe white peaches!)

            1. steve h. May 29, 2010 12:28 PM

              Prosecco, of course. As Robert says, finding good, ripe white peaches is key. Consider making a batch in a pitcher rather than assembling juice and wine in individual glasses.

              1. Robert Lauriston May 29, 2010 09:58 AM

                Prosecco is traditional. The tough part of making a Bellini is finding good, ripe white peaches.

                http://www.guardian.co.uk/lifeandstyl...

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