Somebody went to TW! LOL
Any good?
Any good?
Somebody went to TW! LOL
Any good?
Impressive wine selection for a grocery store!Wegman's, actually. It was pretty good. Not the best one I've had, but I enjoyed it, and it went well with dinner.
Retaste:I bottled 15 of these. My comments are the same as before i.e. let it age for a long time so the acid and/or tannin can drop 2 years in the bottle in my cooler should do it.
retaste:Black Iris Framboise 2023
This is a 60% Black Iris 40% Raspberry table wine blend. Black Iris is 68% frozen wild blackberries from my neighborhood, 32% frozen pitted wild cherries from my neighborhood and 1 lb dried elderberries per 25 bottle carboy medium toast American oak cubes and 1 bottle of Bols cherry liqueur. Framboise is frozen organic homegrown raspberries with 2 bottles of French Chambord liqueur (black raspberries).. I fermented raspberry and wild cherries with 71B yeast, pectic enzyme and vitamin B containing nutrient, blackberries and elderberries with RC212 yeast, pectic enzyme and vitamin B containing nutrient.
Here are comments on this wine:
Appearance - clear deep cherry red
Smell - beautiful rich complex nose
Tannin - good
Acid- slightly high for the tannin level but should drop as it ages
Flavour - first class young fruit table wine. I was going to bottle it but I think I'll leave it alone in my 25 bottle carboy until Valentines
Bottom line- this is a really interesting fruit wine and I will definitely make it again e.g. a couple of cases per year. It is back-sweetened with dextrose and sorbated at SG 1.000. It should improve for at least 5 years after it is bottled. This is the lowest sweetness level I've ever had on a raspberry wine which tells me that 71B is the way to go on wine containing raspberries..
retaste comments:one more
Chenin Blanc Cyser Pyment 2021-2022
This is Brehm frozen California Chenin Blanc juice mixed with homegrown organic apples ground, pressed and chaptalized with unpasteurized blueberry blossom honey i.e. no water.
Here are my comments:
Appearance - clear, pale gold
Smell - good complex nose from all components
Tannin - good from russet apples
Acid - good from Chenin Blanc and russet apples
Flavour - this is my palate. I'd make it again in a heartbeat, rich, complex dry table wine. I have 3 left and will share those with 1) 2 of my soulmate winemaker friends who've never tasted a cyser pyment who I know will enjoy it and love Chenin Blanc 2) sister and brother in law #1 3) sister and brother in law #2. A lot of people won't like it because of the tannin and acid.. It seems that high acid white wine grapes can improve a cyser a lot (for certain palates). In 2024 I may try a Madeleine Angevine Cyser Pyment since I have 2023 cyser and grow Madeleine Angevine. This will be fun because I've never made it before and never ever thought of making it! Winemaking should be fun and this will be fun.
What's in my glass? An Old Fashioned ... made with cognac.
For a few years my sons and I have been exchanging bottles at birthdays and Christmas, and I built up a collection of 30+ bottles of many things. Enough that I'm out of space. I like most liquors, but don't drink a lot of it on any regular basis.
So ... having run out of rye (my favorite for Old Fashioned), I've been trying other things in an effort to reduce the bottle count. My least favorite bottle of Scotch worked ok as did my least favorite Irish whiskey. When I say "least favorite" that's with respect to my other bottles, so it's all good stuff.
After work I made an Old Fashioned with cognac, Agnostura bitters, and black walnut bitters. Not as good as rye, but still pretty good,
I picked up a bottle of Casamigos Anejo today and intend to try out the Anejo Old Fashioned this weekend.
https://www.liquor.com/recipes/anejo-old-fashioned/
I have a mid-range white tequila I use for Margaritas, and a light amber for sipping. I also have two dark ones ... I made a Blue Margarita the other day with one and it was VERY good.I picked up a bottle of Casamigos Anejo today and intend to try out the Anejo Old Fashioned this weekend.
retaste from a freshly bottled 1 gallon jug:I re-tasted this from a carboy in my cooler. I have 60 bottles. Here are my comments:
Appearance - inky purple
Smell - slight stink is gone, cherries and black currants plus mocha chocolate. Good nose becoming more distinctive.
Tannin - good
Acid - fine
Flavour - this is decent and should improve as it ages. I've never had a Regent this good which I attribute to 71B/RC212 yeast combination.
To follow up on this, I made the drink with dark tequila, maple syrup (only liquid sugar I had available), one dash each Angostura Aromatic and Orange bitters, 2 Luxardo cherries. It was pretty good.I picked up a bottle of Casamigos Anejo today and intend to try out the Anejo Old Fashioned this weekend.
retaste:This is Carol's Muscat Dry Auslese 2023 from a carboy in my cooler made from 27% Ortega, 55% Siegerrebe and 18% Reichensteiner homegrown organic at SG 1.093, 1.092 and 1.092 respectively with un-chaptalized juice, bentonite treated mid-ferment with 71B yeast and nutrient. Here are my comments on this wine:
Appearance - clear lemon yellow
Smell - very fragrant muscat similar to Gewurtztraminer
Tannin - fine
Acid - I thought it might be flat from malic acid conversion by 71B yeast but it isn't. Carol my wife says don't mess with it.
Flavour - this is delicious, the best one I've tasted in 10 years. I'll get 40 bottles. If it does go slightly flat I'll bottle 25 of those for Carol and 15 for myself spiked with a tiny bit of citric acid. I'm tempted to leave it until the end of the summer before tasting it again and then bottling it after I adjust the sulphite level and acid. I'll post an image as soon as I have one. The grapes were picked dry, hand destemmed and sorted, undamaged by wasps, mildew or botritis. Just for fun I mixed it 50/50 in a glass with California Chardonnay 2022 from Brehm frozen juice. That is also good with more acid, an interesting Chardonnay-Muscat nose and a good aftertaste. In future if I could I'd make all three 1) Carol's unacidified version 2) my acidified version 3) my version with Chardonnay e.g. Washington Sheridan vineyard Chardonnay in boxes.
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