Thanks!
* "Sluth is dry, sparkling white wine." [pg. 152]
Yes, got that. I'm wanting to actually make some for my game sunday... I was trying to get an idea on a recipe:D
-Now, that's hardcore. ;)
Yes, got that. I'm wanting to actually make some for my game sunday... I was trying to get an idea on a recipe:D
Sounds like a fun idea!
Its just like making a Black and Tan, only using wines. ;)
Yes, got that. I'm wanting to actually make some for my game sunday... I was trying to get an idea on a recipe:D
You could try pinging either Elaine or Ed for info in their respective scrolls over at Candlekeep.
Alternatively, maybe George Krashos can lend you some of his wisdom... as I've heard he has some interest in wine. :P
Being a homebrewer myself, I would say use a Riesling (probably closest to Sluth) and add a little of the Almond Liquer to taste. If you add the liquer during the fermentation process, you might alter the wine quite a bit, and lose the flavor of your liquer.
Its just like making a Black and Tan, only using wines. ;)
I was thinking a Pinot Noir as its not to dry and semi sweet. I thought it might mix nicely with the Almond Liqueur.
I was thinking a Pinot Noir as its not to dry and semi sweet. I thought it might mix nicely with the Almond Liqueur.
Pinot Noir is a red... might not mix as well with the almond liqueur. Using a white wine might give better results for taste. Just a thought.
Pinot Noir is a red... might not mix as well with the almond liqueur. Using a white wine might give better results for taste. Just a thought.
Ack, what was I thinking?
Ack, what was I thinking?
Probably you prefer dry / not sweet, generally? Or maybe you've tried a Pinot Gris? Pinot Gris tends to taste... "heavy" (or "earthy", maybe?) for lack of a better term, but is still a nice dry white. For white wines in the realm, I think someone suggested a Riesling (which are great, but tend to be sweeter if they're Californian vs. German). You could also try out a regular Chardonnay, which goes with pretty much anything and is dry / not very sweet IMO. Sauvignon Blancs are also dry whites, although they tend toward a fruity-citrusy flavor.
Gewurtztraminers are what I love, but they're the sweeter of the whites. And super sweets are the Muscats, like a hearty Muscat Canelli dessert wine. Yummy, but super duper sweet.
-Now, that's hardcore. ;)
Indeed! I would love it if a DM did something like that.
The process by which Zzar is made was partly noted under the 'House of Good Spirits' entry in Volo's Guide to Waterdeep:- [pg. 152] "(Zzar is made from sluth* by fortifying it with almond liqueur.)"
* "Sluth is dry, sparkling white wine." [pg. 152]
Hmm, perhaps you shouldn't take Riesling or Pinot Gris, but something like, Sekt, Cava or Champagne.
http://en.wikipedia.org/wiki/Sparkling_wine
Champagne mixed with Amaretto. Wow. I get a hangover headache by just imagining that!
Hmm, perhaps you shouldn't take Riesling or Pinot Gris, but something like, Sekt, Cava or Champagne.
http://en.wikipedia.org/wiki/Sparkling_wine
Champagne mixed with Amaretto. Wow. I get a hangover headache by just imagining that!
A good friend of mine suggests a Tosti, Brut, dry. Need a good, dry brut champagne. Sounds like I'm getting close.:D
A good friend of mine suggests a Tosti, Brut, dry. Need a good, dry brut champagne. Sounds like I'm getting close.:D
Oh... whoops! Sorry I didn't read the post saying it needed to be a sparkling wine. Yeah, look for "Yellow Tail" label (fairly inexpensive) or Magura's Brut, or Moet & Chandon's "white star"could work. Some of the Tostis can be quite sweet (though there are also dry Tostis).
Man, this concoction sounds tastier and tastier!
I was going for the extra crisp, dry part.
Anyhow, A nice Monet with some Orange ju… errrr I mean Ameretto… for breakfast… Mmmmmm…
With some Rum-raisen Bread with Honey Butter… I think I'm going to make me an FR breakfast soon. :D
Oh... whoops! Sorry I didn't read the post saying it needed to be a sparkling wine. Yeah, look for "Yellow Tail" label (fairly inexpensive) or Magura's Brut, or Moet & Chandon's "white star"could work. Some of the Tostis can be quite sweet (though there are also dry Tostis).
Man, this concoction sounds tastier and tastier!
Yeah, I know. Don't worry, I'll post the results once I put it together. :D
Thanks for all the help guys and gals!
Indeed! I would love it if a DM did something like that.
-Hmm...Mike's hardcore, you'd say?
-Hmm...Mike's hardcore, you'd say?
Yeah, he is.
It'd be great if he did something like this one time. *wink wink*Pinot Noir is a red... might not mix as well with the almond liqueur. Using a white wine might give better results for taste. Just a thought.
Traditionally, champagne is made with three grapes: chardonnay, pinot noir, and pinot meunier. So, you weren't as far off as you might have thought, in retrospect. And it's possible to make a white wine from a black (or red) grape: blanc de noir, while not as common as blanc de blanc, is a legitimate type of champagne.
I would suggest that if you're going to use an almond liqueur and champagne, keep the proportions light, at least to start: along the lines of 1/2 oz. of amaretto to 6-8 oz. of champagne. I haven't experimented, myself, but that was a typical proportion when I had to make cheap-***** bellinis on the fly without peach nectar. Better to start light than go overboard and be slurping something syrupy. It may be the taste in the Realms, but here, eh, not so much.
Unless you're 19. In which case...
...I haven't experimented, myself, but that was a typical proportion when I had to make cheap-***** bellinis on the fly without peach nectar. Better to start light than go overboard and be slurping something syrupy. It may be the taste in the Realms, but here, eh, not so much.
Unless you're 19. In which case...
If you didn't have peach puree for the bellini... what did they have you use? Surely not peach schnapps? heehee!
Sadly, yes. It's astonishing what people will pay for...
Heh! :D