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
Reply to
MAUOMBO

* What exactly does one do with the marshmallow?
....never mind.
earle *
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Reply to
Earle Jones
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
Reply to
Dan the Man
In article , snipped-for-privacy@address.com says...
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
Reply to
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
Reply to
Dan the Man
"Xyzsch" wrote in message
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
60 degrees Celsius = 140 degrees F!!!!
Surely we are now discussing coffee - not wine!!!
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st.helier
Reply to
st.helier

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