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Success C o nn o isseur
Sparkling Italian wines aren’t just fantastic when
enjoyed with food, they’re also fantastic in food:
Here are a few of the craziest culinary concepts
enhanced by Foss-Marai Spumante.
T E X T BY R O N Y M O
Summer in Spain means daily servings of chilled gazpacho, but
this Miami Vice version steers clear of tomatoes in lieu of a more
invigorating fruit. Combine 4 cups of honeydew melon puree, 4
cups of peeled minced cucumbers, 1 cup of Foss-Mara Millesimato
Brut and 1/4 tsp. cayenne pepper in a large bowl. Refrigerate for
at least 2 hours then evenly distribute while garnishing with mint
and basil chiffonade. Salt and pepper to taste.
In a saucepan, sprinkle 3 tbsp. of unflavored gelatin evenly
over 2 cups of cold water, allowing the mixture to combine
for 2 min. Bring to a boil while stirring until the gelatin is fully
dissolved. Transfer to a bowl, while adding 1 cup of fine sugar and
continuing to mix. Pour in 1½ cups of Foss-Marai Marai De Marai
Extra Dry and equal parts of your preferred ginger ale. Refrigerate
until thickened. Fold in 1 cup of thinly sliced strawberries and
spoon into individual molds.
Sure you enjoy breakfast for lunch, but no one wants bottomless
mimosas that aren’t strong enough to break through the
deliciousness you’re about to devour. You’re going to need
something sturdier like an all-star version of Alizé involving 3
cups of apple, 3/4 cup orange and 1/4 cup lemon juice whisked
together with 1/2 cup of Hennessy Cognac. Before serving, gently
pour in a bottle of Foss-Marai Roös Brut while marveling at the
delights of day-drinking.
Combine 4 cups of water with 1 cup of fine sugar and boil for 5
min. or until dissolved. Uncork and taste Foss-Marai Grillaia Extra
Dry before pouring the rest into the pan while heating for an
additional minute. Remove from heat and stir in 1 tbsp. of lemon
zest and 1/3 cup of its juice. Contemplate your creation while you
cool it overnight. Run the mixture through an ice-cream maker
and serve in a coupe glass garnished with a decorative sliver of