Recipes & Serving Suggestions
Bellini
Invented by Guiseppe Cipriani, the founder of Harry’s Bar in Venice, in the 1930’s, the Bellini is a delicious apéritif.
A Peach Bellini is a blend of Prosecco and Alain Milliat Vineyard Peach nectar. Prosecco is a lightly ‘frizzante’ wine with a delicate appley flavour and refined dry finish enjoyed traditionally on its own as an apéritif. Alain Milliat Peach nectars are from the vineyards of the Brévenne Valley of France.
Prosecco, the bubbly, has a charming legend of its own. It goes that there was once a gnome who lived in the Alps of the Veneto who, dissatisfied with life, one sunny day scampered into the woods of Conegliano looking for the elixir of happiness.
Finding himself in front of the cave of a sorcerer, he spied a large cauldron of Prosecco grapes macerating. Curiosity got the better of him and inching too close - he fell in. Surprised, he realised he had tumbled into the magic elixir he was seeking. Elated by the bubbly, he returned to the woods singing and dancing.
From that day, his life was enriched. He was renamed ‘Bollecino Bubbly’ and made the ‘custodian of happiness’. Prosecco became known as ‘the elixir of happiness’.
To make a Bellini
Mix one part Alain Milliat red peach nectar with two parts Prosecco.
For variety you could also try other Alain Milliat nectars: mango, apricot, yellow peach, summer pear, passionfruit, white peach and raspberry.
