Name: Taps Public Houses Spumante Bianco, Gran Cuvée Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 bottle Dry sparkling white wine (Brut-style); 1 cup Pears, ripe but firm, peeled and thinly sliced; 1 cup Apple, crisp variety (e.g., Granny Smith or Fuji), thinly sliced; 1 tbs Elderflower liqueur (or St-Germain); 1 tsp Fresh lemon juice; 1 tsp Simple syrup (optional, to taste); 4 to taste Edible flowers (for garnish, optional); 4 to taste Fresh mint sprigs (for garnish, optional); 2 cups Ice (for chilling pitcher or bucket); 500 ml Cold water (for ice bath)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

fresh and floral featuring pears, apples with a delicate and vibrant perlage.

Wash, core and thinly slice the pear and apple. Aim for uniform, thin slices so they infuse quickly and look delicate in the glass.

Slice fruit

Toss the apple slices immediately with the fresh lemon juice to prevent browning and to add a bright citrus edge that complements the floral notes.

Prevent browning

In a small bowl combine the pear and apple slices with the elderflower liqueur and optional simple syrup. Let sit 5–10 minutes to lightly macerate; this releases fruit aroma and a touch of sweetness that will lift the wine without overpowering it.

Chill the bottle of sparkling wine thoroughly (ideally to 6–8°C / 43–46°F). If you need to chill quickly, place the bottle in an ice bath (use the ice and cold water) for 15–20 minutes.

Using a chilled pitcher or mixing vessel, place the macerated pear and apple slices in the bottom. If serving directly in individual glasses, divide the fruit evenly among the glasses instead.

Pour the chilled sparkling wine slowly over the fruit to preserve the delicate perlage. Stop pouring just before the glass is full to leave space for garnish and to avoid overflow.

Add the 1 tablespoon elderflower liqueur total (if not already used to macerate) distributed across the pitcher or glasses, and taste. If you prefer a touch sweeter, stir in up to 1 teaspoon simple syrup, mixing gently once to avoid losing bubbles.

Allow the assembled Spumante to rest for 1–2 minutes so the fruit aromatics and floral notes integrate with the wine without flattening the effervescence.

Garnish each glass with one or two thin fruit slices, an edible flower, and a small mint sprig. These accents emphasize the fresh, floral profile and make the presentation vibrant.

Serve immediately while the wine is lively and effervescent. Recommend pouring into chilled flute or tulip glasses to concentrate aromas and show the delicate perlage.

If preparing a pitcher for a small gathering, keep remaining bottle chilled and top up glasses as needed to maintain bubbles and freshness.

Dry sparkling white wine (Brut-style)

Pears, ripe but firm, peeled and thinly sliced

Apple, crisp variety (e.g., Granny Smith or Fuji), thinly sliced

Elderflower liqueur (or St-Germain)

Fresh lemon juice

Simple syrup (optional, to taste)

Edible flowers (for garnish, optional)

Fresh mint sprigs (for garnish, optional)

Ice (for chilling pitcher or bucket)

Cold water (for ice bath)

Spumante Bianco, Gran Cuvée

Make Spumante Bianco, Gran Cuvée Recipe in just 20m. fresh and floral featuring pears, apples with a delicate and vibrant perlage.

Spumante Bianco, Gran Cuvée

Descriptors

Tasting Notes

Food Pairings

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