Prosecco & Partners
HOW TO MAKE THE PERFECT BELLINI
The key to a Bellini is the white peach juice. Finding it can be a problem, but not any more.
We have sourced the white peach juice of your dreams: Van Nahmen White Peach Nectar.
Combine the nectar (1 part) to 2 parts of Prosecco, add a dash of grenadine (optional) - do not stir. Use our delicious Antica Quercia Prosecco, and you will be making Bellinis like a Venetian barman. Sorry Harry.
It's our own invention. We love the fresh clean flavour of Rhubarb, combined with the finest of Prosecco bubbles.
Make to taste, but we like 1 part Rhubarb to 2 parts Prosecco.
- This rare, Ultra-Premium ‘Millesimato’ Vintage Prosecco is bright straw yellow. Fragrant and elegant, with a hint of wild flowers, yet pleasantly fruity with a touch of apple, pear and peach. It’s also full, balanced, with just a hint of sweetness balanced by a fresh note of lemon curd and finishing with an intense fruity elegance. We can’t think of a more ideal pairing than with a rich and creamy La Tur from Northern Italy. Sparkling and fruity.£19.00
- Brilliant deep pink with ruby glints. The harmony created by the brilliant colour and the aroma of red berries makes it highly quaffable and dangerously easy to drink. Would go down a treat with young goats' cheeses, or cut through the richness of a St Jude. AKA 'not a pink Prosecco'...£17.00