I like marshmellows in wine ! ! !

that would be the hot chocolate region. 2003 was a good year

you should serve this a bit warmer than Shiraz - Id suggest about 60 degrees celcius

MAUOMBO

Mulled wine. Heavy Heavy on the cinnamon and light on the cloves. Off with you, me lad, and be lively!

• What exactly does one do with the marshmallow?

....never mind.

earle

Your post had me laughing a little - until I was reminded of an episode of the Fine Living Network show, "Simply Wine with Andrea Immer." She said toasted marshmallows go well with a certain white wine (a reserve Riesling, I think).

Dan-O

Dan, the tangents are strong tonight. I find that the carmalized sugar note of a toasted marshmellow is similar to a note that I find in a lot of US OR PN's. Now, I've never tried a PN with one, but maybe next Summer.

Hunt

Interesting idea, Hunt. To follow up on my previous post, Fine Living Network must have read my mind - today they re-ran the show to which I referred. The exact wine she matched with toasted marshmallows was Chateau Ste Michelle Columbia Valley Late Harvest White Riesling. I haven't tried PN with anything sweet either, but it might work. I have a gut feeling Moscato d'Asti would also fit nicely.

Dan-O

Cellar temperature? Serve with a WELL AGED wine.

Tom Schellberg

WHOA!!!!!

I did not see the original post (not on the two newsreaders I subscribe through) - and I may be going off half cocked, but

Surely we are now discussing coffee - not wine!!!