This weekend is Memorial Day weekend. And while we honor those who have given their lives for this country and our freedoms, I choose to celebrate my freedom with, well, a frozen bellini.
I don't like white wine. Never have. Don't know why. But, I do like champagne. In fact, I like her, in my opinion, tastier cousins, cava (from Spain) and prosecco (from Italy) a lot.
I'm sure you know this, but champagne actually has to come from the champagne region in France. The French regulate their booze much like they do their language - strictly (is that a word?). So, if there is a sparkling white wine out there that calls itself "champagne" but is made out on Long Island, NY, it's breaking French law.
I don't know about you, but I don't want to break French law. I'd be afraid they'd remove all of my access to soft cheeses. Oh, the manatee (as my fiance says)!
But in a drink like this, it doesn't really matter whether you're using a non-country-specific sparkling white wine, Cava, Prosecco, or even the real deal, Champagne. You're whirring it up with frozen fruit, so let's be clear, the subtleties will be lost. Don't spend a lot on whatever sparkling white wine you're going to put in this drink.
I filled about 2/3 of my blender with frozen peaches and poured in about a cup of sparkling wine. The blender didn't do much. I poured in about another cup. It started whirring around. I tried different speeds, and I'm sure it's different for different blenders. But the basics rule is that you need enough liquid to get things going.
Once I got things going, I continued to pour in a little bit from time to time and stopped periodically to stir it around. At first it seemed a little heterogeneous in that there were the occasional chunk of frozen peach. I liked it, but I felt like it needed a bit more whirring. Sadly, I lost the chunks with my zealous blending, but the result was a lovely silky frozen drink as if made at a restaurant.
I poured it into a red wine glass and added a small shot of sparkling wine on top. Add straw.
I'm through glass #1. I'm on to #2. Tast-i-licious!
26 minutes ago