Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
What’s the best sparkling wine for mimosas? Do you have a good recipe?
—Mary, St. Peters, Mo.
I love sparkling wine, and I prefer to drink it on its own. But I also love to have friends over for brunch, which means I’ve learned how to serve a terrific mimosa.
Because you’re mixing the bubbly with citrus juice, there’s no need to pick the most expensive or highest quality Champagne or sparkler. I prefer a brut-style bubbly because I think the drier, crisper style is a good balance to the sweetness of the juice. I also like Cava and Prosecco, which are both terrific values. I don’t think it’s necessary to spend more than $15 or $20 when mixing a wine with juice, but make sure to get a good-quality value wine. I might also want to sip it without the juice, after all.
To make a good mimosa, chill both your sparkling wine and your juice well. Even though I don’t think it’s necessary to splurge on the bubbly, I think you should invest in good juice, or even take the time to squeeze your own.
I pull out my Champagne flutes or white wineglasses and pour the bubbly first. Preferred ratios can vary from 2:1 bubbly to juice to 1:1 to 1:2, depending on your taste. Add the juice slowly because the bubbly will fizz up as you do. No need to stir it or add ice. If you want to be fancy (and give your mimosa a little more kick), you can add a splash of orange-flavored liqueur like triple sec or Grand Marnier, which rounds out the flavors.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.