The Best Way to Use Leftover Champagne

redart

My first post here. Hope I will get Chings' support.
I learned it from a restaurant. The yeasty flavour compliments the sorbet nicely.

I am not sure whether it should go under this section or Chef's Recipes.

柒公

How to taste? It good?

祖C

呢件香檳混合物叫甚麼名堂呢. 口味如何

hotakmig

雖要攪泮才吃嗎 ?

Im_lost

Looks nice.  Should taste good too!

david288

回復 redart #1 的帖子

睇就唔錯，不過唔知巧直嗎？

天機

好像不錯

directcom

redart 發表於 2014-12-13 22:36

                               
登錄/註冊後可看大圖

My first post here. Hope I will get Chings' support.
I learned it from a restaurant. The yeasty flav ...

咁都得？真係未試過。

lugard

睇就唔錯
真係未試過。

fortunerfamily

Totally new to me, first time seeing it.  Recommended to try??

車呀文

Who wanna be the white rabbit?

willywng

回復 redart #1 的帖子

I don't get it. Is the left over Champagne flat by then?

parma

支持第一帖

LasCases

回復 redart #1 的帖子

我梗係支持你係酒區出帖啦。攪旺個區
會唔會用 Sorbet 送香檳會好D？

浩科

好像不錯

cegong

睇落去賣相幾特別喎！

heroyu

redart 發表於 2014-12-13 22:36

                               
登錄/註冊後可看大圖

My first post here. Hope I will get Chings' support.
I learned it from a restaurant. The yeasty flav ...

乜東東  

my9394

整俾啲女食肯定冧死女

redart

回復 patrick630 #2 的帖子

It tastes really good. I have been eating it like this for years.

redart

回復 willywng #12 的帖子

The Champagne will keep its sparkles fro a day or two if you use a stopper. Of course you can use newly open wine by all means. One tip is top serve Champagne earlier in the meal and save some for the sorbet dessert.