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“That slight frizzante is a remnant of fermenation and Rich think it will disipate within a couple months.”
“Italian Moscato d'Asti, from the Piedmont region of Italy, is what the Italians call frizzante.”
“While the Moscato grape is grown all over the world (i.e., Chile, Argentina, Australia, California, Spain and Italy) and goes by a variety of names and clones (from the fine Moscato Bianco to the plebeian Muscat of Alexandria) the Piedmontese version, Moscato d'Asti—a sweet, soft, low-alcohol, lightly sparkling (frizzante) wine with delicate notes of peach and apricot—is probably the most famous.”
“Our favorites, perhaps predictably, came from Italy and included frizzante wines from Perrone, Marcarini, Mosca and Cameron Hughes.”
“For those of us in the eastern time zone, I break out a bottle of frizzante white Italian wine, some crostini with white bean puree and/or grilled chicken livers, and a side of marinated heirloom tomato slices.”
“I had a bottle picked out, a 1995 Felsina Chianti Classico Riserva, but when walking through the market wine section on Friday they were putting out bottles of F. lli Caprari Reggiano Lambrusco, dolce frizzante.”
“If a little frizzante upon opening, keep the bottle cool at 14-16°C, and allow to settle for circa 15 minutes.”
“Slightly frizzante upon first opening, which dissipates quickly.”
“You can tell them that it is a gently fizzy frizzante wine from around Venice made from a grape that few have heard of called Raboso.”
“Coppo Brachetto d'Aqui: a light pink, slightly frizzante, low alcohol juice that tasted as if someone had washed strawberries and raspberries in Pellegrino water and then bottled it, it had notes of nag champa incense, cranberries, and grass.”
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