Best Sparkling Wine for a Mimosa

[Anonymous No.11621004]

What is the best sparkling wine for a Mimosa?
Is it champagne?
I would like to enjoy many Mimosas.

[Anonymous No.11621320]

>>11621004
This board clearly lacks the refinement and culture required to discuss this sophisticated potable.

[Anonymous No.11622363]

>>11621004
It literally doesn't matter, the choice of oranges will make a bigger difference.

Sage because brunch cancer.

[Anonymous No.11622474]

>>11621004

[Anonymous No.11622495]

>>11622363
>>>11621004 (OP)
>It literally doesn't matter, the choice of oranges will make a bigger difference.

Pretty much this. It's more about delicious sweet pulpy fresh orange juice, just kissed with a good amount of sparkling wine. Use the cheap stuff, nothing too dry, nothing too expensive. White sparking wine....could be from anywhere, CA or even prosecco. If you don't understand what the designation champagne is, and the rating system based on age and marketing, just go by price to figure it out. One of the weird truths of the price fixing game unlike other wines, is that price for champagne is pretty standardly based on newness and quality.

[Anonymous No.11622518]

>>11621004
Never understood why people bother spending huge amounts of money on sparkling wines. I have tried several of the fancy ones (pol rodger, dom perignon, veuve cliqcout-something, moet, bolinger) and it all taste mediocre. Its good but it is difficult to taste the nuances which separate it from the mid shelf stuff. Maybe Im a tastelet but I would rather spend that money on a good red wine 10/10 times. At least then you can taste why it costs so much.

[Anonymous No.11622540]

>>11622518
Most people prefer dry reds when they first "get into wine". The flavors and aromas are just that much easier to make sense of. Also, people in non-wine-drinking cultures associate wine with "fancy" and they associate "fancy" with "steak" so the only successful pairing they'll ever make is steak and a meme cab.

When you develop your palate a bit more, assuming you're not a total heathen, you'll gain the curiosity needed to appreciate other styles.

If you're a "steak and potatoes good 'nuf for me" type then this doesn't apply

[Anonymous No.11622651]

>>11622540
You're either incredibly stupid and misunderstood every word I wrote or just very pretentious. maybe both

[Anonymous No.11622665]

>>11621004
buy any sparkling wine from europe. Cava is probably the cheapest.

I saw from europe only so you dont end up buying some local high sugar nightmare.

[Anonymous No.11622666]

>>11622651
Here is a piece of salted cooked cow meat. Perhaps you would like to argue for hours about the most "patrician" way to cook and/or consume it?

[Anonymous No.11622973]

Uncultured tastelet here

I like anything on the drier side to cut the sweetness of the orange or grapefruit juice. I also I always feel like sweeter sparkling wines lose their effervescence quicker. As a rule of thumb, stay away for your <$14 bottles cause they might say dry on the label but they’re gonna be sweet as fuck. Just go midshelf and and read the lil description on the back label to get an idea of what your buying.

[Anonymous No.11623210]

>>11622666
>cooked