Fizzy Eisberg? The number 1 alcohol free wine has now made sparkling wine. Does it taste like Prosecco or maybe even champagne?
I have been sent one bottle of Sparkling Rosé and one bottle of Sparkling Blanc to evaluate.
I tried the Blanc first and 'popping' the cork and watching the wine fizz, it could easily be mistaken for a well known champagne. The verdict? The flavours of peach and citrus fruits came through and at only 31 calories per 125ml glass, a very refreshing and pleasant drink.
The Eisberg website has recipes and mocktails ( non alcoholic cocktails) which include Sparkling Blanc and Rosé and I shall be trying this desert when the weather warms up!
Sgroppino Lemon Dessert
750ml bottle Eisberg Alcohol-Free Sparkling White Wine
5 scoops of good quality lemon sorbet
3tsp of lemon curd
A few sprigs of fresh mint
1 lemon, zest only
8 almond biscotti, to serve
Reserve a sprig of mint to garnish each glass and shred the rest.
Mix one scoop of lemon sorbet with the lemon curd and stir until well combined and slushy.
Place a scoop of sorbet into each of the four glasses and drizzle over the lemon curd mixture.
Top up with the Eisberg Alcohol-Free Sparkling White Wine, and garnish with the mint and pinch of lemon zest. Serve immediately with biscotti biscuits and a sprig of mint on the side.
The Rosé was opened next and the fruit flavours of strawberries and cherries came through as I tasted this wine. I am not a big fan of Rosé as I find it rather sweet, but if you enjoy Rosé wine, then do try this.
I am going to make some of these jellies and serve them with vanilla ice cream.
Sparkling Rosé, Elderflower And Fruit Jellies
300ml Eisberg Alcohol-Free Sparkling Rosé Wine
250g fruit (such as summer berries or nectarines/peaches and raspberries)
3 leaves of gelatine
75ml elderflower cordial
1tbs caster sugar
A few sprigs of fresh mint, extra berries and single cream to serve
Ensure the Eisberg Alcohol-Free Sparkling Rosé Wine is well chilled. Divide the fruit between four glasses and chill on a freezer-proof tray or plate.
In a medium heatproof bowl soak the gelatine in a little cold water for a few minutes, then drain and discard the water. Place the gelatine back in the bowl and pour over the elderflower cordial.
Suspend the bowl over a pan of hot water on a very low heat and stir gently until the gelatine is completely dissolved. Make sure you don’t overheat it and keep stirring all the time.
Once dissolved, stir in the sugar to dissolve and setaside for 10 minutes to cool. Slowly pour the wine into the cordial mixture then pour over the fruit in the glasses. Ideally place into the freezer for half an hour then transfer to the fridge to finish setting for another hour. If you can’t freeze it, just place in the fridge but you may not retain as many bubbles in the jelly.
When completely set, dip the jelly moulds into a bowl of hot water for a few seconds ensuring that the water doesn’t flow over the top of the moulds. Turn onto a plate and give a little shake to release. Garnish the plate with a few berries and some mint, and enjoy straight away.
There are also five recipes for mocktails on the website.
If you are driving or simply prefer a non alcoholic drink that is sparkling, why not try these two bottles?
All photos copyright Eiasberg.