I used it in Chinese Roast duck with ginger, garlic, 5 spice, tamari, sesame oil, maple syrup and liquid honey about 1/4 bottle for a 6 lb duck. Came out really well.
What's in your glass tonight?
- Thread starter Boatboy24
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Regent 2023 two ways:
Regent Black Iris 2023
This is homegrown Regent hand-destemmed, uncrushed with 71B/RC212 yeasts mixed with Black Iris - wild blackberries, wild black pitted cherries and dried elderberries with medium toast American oak cubes, Here are my comments:
Appearance - inky purple
Smell - good nose
Tannin - good
Acid - good
Flavour - this is much better than Regent on its own. The wild cherries kill! I'll absolutely make this again to make Regent more complex. It would probably be good without the wild cherries i.e. blackberries and dried elderberries on oak.
Regent Black Iris Framboise 2023
This is homegrown Regent hand-destemmed, uncrushed with 71B/RC212 yeasts mixed with Black Iris - wild blackberries, wild black pitted cherries and dried elderberries with homegrown raspberries, medium toast American oak cubes, Here are my comments:
Appearance - inky purple
Smell - good fragrant nose
Tannin - good
Acid - good
Flavour - this is a really interesting wine. The wild cherries and raspberries kill! I'll absolutely make this again to make Regent more complex. It would probably be good without the wild cherries i.e. blackberries and dried elderberries on oak. This could make a killer Port (i.e. make it with raspberries). I think that I'll make 15 bottles of this Regent Black Iris Framboise Port 2024. In which case I'll use EC1118 yeast and only add Chambord (French Black Raspberry liqueur) when the EC1118 stops fermenting at 18% alcohol to get the alcohol to 20%. I'll use homegrown Marechal Foch to fix a Mettler sky high brix Lodi Mettler Vineyard Petite Sirah to make a decent table wine for my son-in-law and wife Carol i.e. Carol's Red and have homegrown Marechal Foch on its own. Going forward I'll focus on wines that I can make from what I grow or what I can pick in my neighbourhood i.e. grapes only, fruit only or grape+fruit fusion combos i.e. evolution of an old dog learning new tricks! The fun of being a serious fruit/grape grower and winemaker is that I can ignore commercial winemakers unless they teach me something that turns out to be valuable which happens from time to time.
Bottom line - If you grow high acid or uninteresting hybrid grapes/wines, consider experimenting with fruit e.g. apples, yellow plums and pears on whites and dark plums, dark cherries, blackberries, blueberries, black currants or elderberries on reds with sugar on honey on the fruit t0 raise SG and drop the acid so that the wines are balanced. I'm done now and ready to watch the Superbowl in Las Vegas.
Regent Black Iris 2023
This is homegrown Regent hand-destemmed, uncrushed with 71B/RC212 yeasts mixed with Black Iris - wild blackberries, wild black pitted cherries and dried elderberries with medium toast American oak cubes, Here are my comments:
Appearance - inky purple
Smell - good nose
Tannin - good
Acid - good
Flavour - this is much better than Regent on its own. The wild cherries kill! I'll absolutely make this again to make Regent more complex. It would probably be good without the wild cherries i.e. blackberries and dried elderberries on oak.
Regent Black Iris Framboise 2023
This is homegrown Regent hand-destemmed, uncrushed with 71B/RC212 yeasts mixed with Black Iris - wild blackberries, wild black pitted cherries and dried elderberries with homegrown raspberries, medium toast American oak cubes, Here are my comments:
Appearance - inky purple
Smell - good fragrant nose
Tannin - good
Acid - good
Flavour - this is a really interesting wine. The wild cherries and raspberries kill! I'll absolutely make this again to make Regent more complex. It would probably be good without the wild cherries i.e. blackberries and dried elderberries on oak. This could make a killer Port (i.e. make it with raspberries). I think that I'll make 15 bottles of this Regent Black Iris Framboise Port 2024. In which case I'll use EC1118 yeast and only add Chambord (French Black Raspberry liqueur) when the EC1118 stops fermenting at 18% alcohol to get the alcohol to 20%. I'll use homegrown Marechal Foch to fix a Mettler sky high brix Lodi Mettler Vineyard Petite Sirah to make a decent table wine for my son-in-law and wife Carol i.e. Carol's Red and have homegrown Marechal Foch on its own. Going forward I'll focus on wines that I can make from what I grow or what I can pick in my neighbourhood i.e. grapes only, fruit only or grape+fruit fusion combos i.e. evolution of an old dog learning new tricks! The fun of being a serious fruit/grape grower and winemaker is that I can ignore commercial winemakers unless they teach me something that turns out to be valuable which happens from time to time.
Bottom line - If you grow high acid or uninteresting hybrid grapes/wines, consider experimenting with fruit e.g. apples, yellow plums and pears on whites and dark plums, dark cherries, blackberries, blueberries, black currants or elderberries on reds with sugar on honey on the fruit t0 raise SG and drop the acid so that the wines are balanced. I'm done now and ready to watch the Superbowl in Las Vegas.
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retaste:
Appearance - clear, deep, dark purple red
Smell - intense chocolate, pomegranate, sour licorice, figs
Tannin - perfect
Acid - perfect slightly high
Flavour - This is really good but needs more time to drop the acid. Surprise, surprise on the acid. It has a really good aftertaste. This is a premium homemade red that needs to age. I think it needs at least 2 years in my cooler, maybe more. I'll try to leave it alone.
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Definitely some leather and possibly some barnyard on the nose currants and black cherries on the pallate. 14%
joeswine
joeswine
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I’m not sure if I could get use to barnyard
and I’m not into Leather ( to old ) , butt I’d still give it a try 
joeswine
joeswine
- Joined
- Nov 15, 2007
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- 8,703
- Reaction score
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Just jokingI’m not sure if I could get use to barnyard
barnyard = funk
Here are comments on this wine:
Appearance - clear deep cherry red
Smell - beautiful rich complex intense nose
Tannin - good
Acid- now its good and not slightly high for the tannin level as what in the last tasting.
Flavour - this is delicious at SG 1.000 and I will absolutely make it again with 71B yeast for the raspberries and RC212 yeast for the wild blackberries and dried elderberries (mine are from Bulgaria but I've also had them from Oregon)
Bottom line - this so go that I only have 3 left to share with my 2 sisters, their families and my university friends next August.
This is the best red fruit table wine that I've tasted in 55 years, not because I made it. It is just that good. If you can get wild cherries then experiment with black currants or blueberries. I'm thrilled to have 3 ladies as neighbours including Iris who have 4 wild cherries between them and let me pick all of the fruit which is hell to pit (small berries) but 100% worth it because of their amazing flavour and smell. They don't aste anything like domestic black cherries. These cherries are on steroids!
retaste:
Here are comments on this wine:
Appearance - clear deep cherry red
Smell - beautiful rich complex intense nose
Tannin - good
Acid- now its good and not slightly high for the tannin level as what in the last tasting.
Flavour - this is delicious at SG 1.000 and I will absolutely make it again with 71B yeast for the raspberries and RC212 yeast for the wild blackberries and dried elderberries (mine are from Bulgaria but I've also had them from Oregon)
Bottom line - this so go that I only have 3 left to share with my 2 sisters, their families and my university friends next August.
This is the best red fruit table wine that I've tasted in 55 years, not because I made it. It is just that good. If you can get wild cherries then experiment with black currants or blueberries. I'm thrilled to have 3 ladies as neighbours including Iris who have 4 wild cherries between them and let me pick all of the fruit which is hell to pit (small berries) but 100% worth it because of their amazing flavour and smell. They don't aste anything like domestic black cherries. These cherries are on steroids!
butt I’d still give it a try
I see what you did there!
jswordy
Senior Member
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- Jan 12, 2012
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- 10,078
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- 35,565
Apple Edelzwicker 2021-2022
This is homegrown organic apple juice from ground and pressed apples (russet, king, cox) mixed with homegrown organic grape skins and 1st run juice sediment with pectic enzyme and re-pressed (includes Siegerrebe, Ortega, Reichensteiner and Madeleine Angevine). Here are my comments on this wine:
Appearance - clear, lemon yellow
Smell - good, rich, intense, fragrant
Tannin - good
Acid - good
Flavour - this is rich and tasty with a good finish. I'll absolutely make it again as an everyday house white wine. This is a perfect way to use apples and 2nd run white wine from grapes with no water added, no sugar added to the 2nd run (Edelzwicker) and sugar added to the apple juice with pectic enzyme and bentonite treated mid ferment on all of the pressed juice from apple pulp, grape skins and grape juice sediment..
This is homegrown organic apple juice from ground and pressed apples (russet, king, cox) mixed with homegrown organic grape skins and 1st run juice sediment with pectic enzyme and re-pressed (includes Siegerrebe, Ortega, Reichensteiner and Madeleine Angevine). Here are my comments on this wine:
Appearance - clear, lemon yellow
Smell - good, rich, intense, fragrant
Tannin - good
Acid - good
Flavour - this is rich and tasty with a good finish. I'll absolutely make it again as an everyday house white wine. This is a perfect way to use apples and 2nd run white wine from grapes with no water added, no sugar added to the 2nd run (Edelzwicker) and sugar added to the apple juice with pectic enzyme and bentonite treated mid ferment on all of the pressed juice from apple pulp, grape skins and grape juice sediment..
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Boatboy24
No longer a newbie, but still clueless.
First, the "Ward Eight". Then we'll swill some 2021 J Lohr Merlot.
https://www.liquor.com/recipes/ward-eight/
https://www.liquor.com/recipes/ward-eight/
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At first glance, I thought "Ward 8" would be the area of the hospital that you would go to be treated for having too many of those concoctions. The history is much more interesting! It's also another indicator that you are not clueless at all.
Apple Cyser 2023
This is a 50/50 blend of my son in law's double American oaked sun-crisp apple wine from ground and pressed apples chaptalized with cane sugar to ~ SG 1.085, bentonite treated mid ferment and then oaked with medium toast American oak at 1.5 cubes per bottle for ~100 days with my cyser King/Cox/Russet with unpasteurized blueberry blossom honey. I added 1.5 tsp citric acid to 30 bottles about 45 days ago because I found it to be flat.
Here are my comments on this blend in a glass of which my son-in-law and I get 30 each as Apple Cyser 2023:
Appearance - clear, yellow
Smell - intense, complex, lingering nose (from the honey)
Tannin - good
Acid - good, the citric acid treatment plus oak addition gives the right level of tang
Flavour - rich, complex, intense apple wine. Has a really good long finish. I'll definitely make this again. It would taste really good with something like Clam Vongole Linguine, Crabcakes, Prawn Linguine, Prawn Chow Mein, Prawn Fried Rice, Halibut Panko Burgers or even vegan sweet and sour lentils. My son in law and I will each get a 30 bottle carboy of this to age in my cooler after adjusting sulphite and sorbate so we can bottle it as early as Easter or late in August or early September. This is the first time I've tasted oak on an apple wine or a cyser (in this case a combo). I wouldn't make all of my apple wine this way but would definitely make some of it this way i.e. an old dog just learned a new trick!
When Van Gogh was asked the secret of being an artist he said - experiment with everything, in his case brushes, knives paints, canvases and brushes. The reason Van Gogh IMHO was such a great painter is that he had no preconceived ideas about how to paint. Our challenge as winemakers is to have no preconceived ideas on how to make wine. It doesn't mean we can't have preferences based on experience. It means that we always open to a new winemaking experience. If the new winemaking experience is too scary we can always do the new scary experience in miniature and see what happens.
Namaste
Klaus
This is a 50/50 blend of my son in law's double American oaked sun-crisp apple wine from ground and pressed apples chaptalized with cane sugar to ~ SG 1.085, bentonite treated mid ferment and then oaked with medium toast American oak at 1.5 cubes per bottle for ~100 days with my cyser King/Cox/Russet with unpasteurized blueberry blossom honey. I added 1.5 tsp citric acid to 30 bottles about 45 days ago because I found it to be flat.
Here are my comments on this blend in a glass of which my son-in-law and I get 30 each as Apple Cyser 2023:
Appearance - clear, yellow
Smell - intense, complex, lingering nose (from the honey)
Tannin - good
Acid - good, the citric acid treatment plus oak addition gives the right level of tang
Flavour - rich, complex, intense apple wine. Has a really good long finish. I'll definitely make this again. It would taste really good with something like Clam Vongole Linguine, Crabcakes, Prawn Linguine, Prawn Chow Mein, Prawn Fried Rice, Halibut Panko Burgers or even vegan sweet and sour lentils. My son in law and I will each get a 30 bottle carboy of this to age in my cooler after adjusting sulphite and sorbate so we can bottle it as early as Easter or late in August or early September. This is the first time I've tasted oak on an apple wine or a cyser (in this case a combo). I wouldn't make all of my apple wine this way but would definitely make some of it this way i.e. an old dog just learned a new trick!
When Van Gogh was asked the secret of being an artist he said - experiment with everything, in his case brushes, knives paints, canvases and brushes. The reason Van Gogh IMHO was such a great painter is that he had no preconceived ideas about how to paint. Our challenge as winemakers is to have no preconceived ideas on how to make wine. It doesn't mean we can't have preferences based on experience. It means that we always open to a new winemaking experience. If the new winemaking experience is too scary we can always do the new scary experience in miniature and see what happens.
Namaste
Klaus
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Boatboy24
No longer a newbie, but still clueless.
This recipe and a few others motivated me to make my own grenadine last weekend. It's delicious and I'm now searching for more recipes that call for it. This one is a winner.
Hazelmere Cyser 2022
Here are my comments:
Appearance - clear yellow, very slightly petillant
Smell - good, slightly yeasty, complex Champagne Cyser nose
Tannin - good
Acid - good
Flavour - interesting, poor man's champagne. I think it would be good with clam chowder or oysters. It should also be really good as a cooking wine in similar fashion to our Apple Cyser 2023 which is oaked. This cyser has no oak. I like them both. The effervescence was unplanned but not unpleasant. It also tastes like it could be very good with pate. I'll take a bottle to our family Easter dinner which I'm sure will have really good pate. Today was a really good day in the education of a an old winemaker i.e. 1) first oaked apple wine 2) first petillant cyser
Here are my comments:
Appearance - clear yellow, very slightly petillant
Smell - good, slightly yeasty, complex Champagne Cyser nose
Tannin - good
Acid - good
Flavour - interesting, poor man's champagne. I think it would be good with clam chowder or oysters. It should also be really good as a cooking wine in similar fashion to our Apple Cyser 2023 which is oaked. This cyser has no oak. I like them both. The effervescence was unplanned but not unpleasant. It also tastes like it could be very good with pate. I'll take a bottle to our family Easter dinner which I'm sure will have really good pate. Today was a really good day in the education of a an old winemaker i.e. 1) first oaked apple wine 2) first petillant cyser
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retaste from a bottled split with citric acid added and picked at 22 brix:
Hazelmere Vineyard's Muscat Auslese 2023
Appearance - clear lemon yellow
Smell - very fragrant intense muscat
Tannin - fine
Acid - fine after citric acid addition
Flavour - this is really good. I'll try to get it to last for at least 3-5 years. It is all bottled. I'd make it again in a heart beat.
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Special treat today...
Sorry for the double post. I tried deleting one but the system won't let me do it. Maybe one of the admins would be able to do it...
Anyway, the wine paired well with...
Anyway, the wine paired well with...
