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 M¢25  Funded By Mahalo ? |  June 17, 2009 10:47 PM

What is the best champagne to use to make a Mimosa?

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buddawiggi buddawiggi
 
 June 18, 2009 01:16 AM
If you have to use Champagne I would recommend Moet & Chandon White Star, at around 30 dollars for 750ml, M & C White Star offers both premium taste at an affordable price.
http://www.moet.com/

I would recommend a sparkling wine from California instead of Champagne from France to save on cost.
Something like this Gloria Ferrer Sonoma Brut NV.
http://www.gloriaferrer.com/Wines.php?Wine=Sonoma%20Brut

Rated 90 by WineSpectator.com and at this $15.00 price, a delicious wine by itself or in a Mimosa.
Remember pulp free OJ works best in a Mimosa, the pulp will stick to the glass and ruin the look, just strain your fresh squeezed.

http://volunteer.blogs.com/winewaves/images/ferrer.jpg
Source(s):
http://www.consumersearch.com/champagne/gloria-ferrer-sonoma-brut-nv
http://www.gloriaferrer.com/.php?Page=Wines
http://www.moet.com/

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Tags: mimosa, sparklingwine, champagne

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cyrusrua cyrusrua
 
June 18, 2009 12:30 AM
Go for something inexpensive and sweet. The acidity of the orange juice will kill the nuance of something fine.
Source(s):
My wife mainlines mimosas!


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jdranoff jdranoff
 
June 18, 2009 01:03 AM
This is an easy one - don't use champagne at all, but rather Prosecco, which is dry sparkling wine from Italy. Prosecco is much cheaper than champagne, which is appropriate when blending with OJ.

The key to making the mimosa taste great is to use the best quality OJ possible. If at all possible, use fresh squeezed.

Mimosas are great for brunch, and Prosecco plus fresh squeezed OJ is the best way to go.

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