Autumn mornings in Sonoma, California are when the air feels crisp and cool before the afternoon sun warms temperatures up to near 90 degrees. A recent birthday brunch with a few favorite ladies could not have happened on a more perfect day.
We met at the River Vine Café in Santa Rosa, part of the Vintner’s Inn. The café closes at 1:30pm and serves breakfast/brunch items with indoor/outdoor seating. The inside was nearly empty on this Saturday morning, mainly because the outdoor seating was full. The view of the gardens captivated our attention, especially when we noticed white folding chairs were being set up for a wedding. It was a perfect day for a wedding, but I was happy with celebrating my friend’s birthday during this marvelous brunch.
The bottle of bubbles I brought to toast my friend’s birthday was much like the air that morning – before temperatures soared into the 80s. This luxury collection Mionetto Valdobbiadene Prosecco Superiore DOCG was as crisp as the first bite of an apple – extra dry, and it was as clear as water with bubbles bigger than bottle-fermented sparkling wines. Prosecco is a sparkling wine made from the Glera grape that grows in the northeast of Italy. The sparkling version is typically made using the tank method, and this bottle was no exception. It was lovely, dry, and fitting for fall with its apple notes. I enjoyed the pairing of this Prosecco with my order of Rancho Huevos.
We finished the bottle with ease, laughed and enjoyed the setting and each other’s company, and departed to continue our Saturday, but with a renewed vigor and stride in our step that could only be formed by bonding with your girlfriends during Saturday brunch.
This isn’t the first Mionetto Prosecco I’ve enjoyed. I shared a cocktail recipe previously, of which I’ll share again for those hosting their own brunch sometime soon. I recommend you pour this cocktail in a martini glass.
Italian Honey Suckle (courtesy of Mionetto Master Mixologist, Justin Noel)
– 1 jalapeño slice
– .5 oz fresh lime juice
– .5 oz honey syrup
– 1 oz blanco tequila
– 1 oz Mionetto Prestige Organic Prosecco DOC Extra Dry
– jalapeño slice for Garnish
- In a mixing glass, add jalapeño slice and lime juice.
- Muddle lightly.
- Add honey syrup and tequila and shake.
- Strain into a martini glass.
- Top with Mionetto Prosecco.
- Garnish with jalapeño slice.