intoxicating
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- Jul 22, 2008
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A couple of years ago I put rose petals in a gallon of Chardonnay. I could barely smell it, so at bottling I added a teaspoon of rose flavoring from the middle eastern spice store. I could just barely smell the roses, and no off taste. After six months I opened a bottle and it jumped out and slapped me.
The fragrance of roses would knock you over at six feet and it tasted like getting sprayed in the mouth with perfume.
Any one know anything about how rose wine ages? Will the bitter age out, or do I need to dilute it with gallons of sweet red wine? My son insists there are no bad ingredients, only bad chefs, but this is the closest to unable to save I have encountered in four years of tinkering with non-grape country wines.
I am afraid to open a bottle, it is nearly two years old now, and in the first year the rose kept getting stronger and more bitter.
No need to agonize about me throwing out drinkable alcohol. I can use it to flavor pastries, jelly, and syrup. It is a potent flavoring. But is there a chance it may become drinkable as wine?
Any one know anything about how rose wine ages? Will the bitter age out, or do I need to dilute it with gallons of sweet red wine? My son insists there are no bad ingredients, only bad chefs, but this is the closest to unable to save I have encountered in four years of tinkering with non-grape country wines.
No need to agonize about me throwing out drinkable alcohol. I can use it to flavor pastries, jelly, and syrup. It is a potent flavoring. But is there a chance it may become drinkable as wine?