Ginger Peach Bellini


#1

So once I tasted the Bubble Bruit wine I had to do something with it and a Bellini immediately came to mind. On the inhale I get light peach dry white wine that transitions to a sweet syrup ginger note . This is a well balanced mix I am really enjoying , there is a bit of throat hit for the first 3 days or so.. Tested n the relaod RDA S at 55 - 60 watts **Blood orange champagne and Bubble wine**create the wine base for this mix. Bubble wine has a light booze note if used above 1.5% that is support by the blood orange that has a booze note. The bruit wine is dry but does have a light sweetness from an apple grape note that I am picking up **ginger peach** has a creamy body to it that helps fill in the middle of this mix and adds body. it also helps support that ginger on the back end along with the gingerbread, The ginger bread is more of a ginger syrup in this mix then a bread note at this percent ( note I wanted a prominent ginger note - this may not be for every one , if so drop the cap gingerbread to .75% - 1.00%) **Golden syrup** is to add that syrup note and adds some body as well **Lemon and lemon sour** help to have the peach pop front and adds some tartness to contrast to sweeter flavors, also helps to add that drying effect of a dry wine


This is a companion discussion topic for the original entry at https://alltheflavors.com/recipes/146957