I like marshmellows in wine ! ! !

I think marshmellows improve the quality of wines, especially the old ones!

Reply to
Karl-Hugo Weesberg
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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

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

Reply to
Ron Natalie

  • 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

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

Cellar temperature? Serve with a WELL AGED wine.

Tom Schellberg

Reply to
Xyzsch

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!!!

Reply to
st.helier

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