1,375 milliliters |.
“Think about aged Champagnes or sparkling wines,” says Guthrie.“When we age them on the lees in the bottle, we’re getting all of that breakdown of the yeast cells, and those wines are quite often bigger in body.
They have a yeasty character to them.”.These yeast cells are disgorged before the cork is sealed, but that’s not the case for.wines, which only go through one fermentation in the bottle.
Those dead yeast cells are left, and they add to the characteristics of the wine..Some natural winemakers recommend that you turn the bottle over before it’s opened to better distribute the sediment and add more of that complex, textured flavor.
Guthrie prefers to settle the yeast and decant the wine to keep its flavors fresh and focused.
Essentially, it’s about personal preference.Drain and rinse under cold water; drain well, and set aside.
Whisk together cold milk and remaining 3 tablespoons rose syrup in a medium measuring cup with a spout; set aside..Evenly layer 1 tablespoon chia seeds and 2 tablespoons vermicelli into 2 (12-ounce) serving glasses.
Top each glass with about 2/3 cup jelly cubes.(Reserve remaining jelly cubes for snacking.)
(Editor: Slim Headphones)