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This week, I'm blogging about fruit and alcohol!
I know five things about fruit and alcohol:
- A yukaflux is not your friend. Eating fruit that's been sitting in alcohol for a long time is a bad, bad idea.
- There are two exceptions to #1. Exception #1: Cherry tomatoes soaked in rosemary infused gin are wonderful. Exception #2: The olives marinated in Napa Valley wines by Mezzetta are also wonderful. (Are olives and tomatoes both considered fruit? I think so...)
- My grand experiment of '96 where I made crabapple liquor should never be repeated.
- Making apple wine from apples picked in your backyard is a very messy process.
- Alberta does not have vineyards (at least none that I know of--grapes just don't grow very well in our climate), but we do have wineries, fruit wineries to be exact. (Yes, I know, grapes are fruit, but apparently in wine-making circles this is how they differentiate non-grape wines from grape wines.)
|Field Stone Fruit Wines Entry Sign|
- Bumble Berry
- Black Currant
- Black Currant
- Wild Black Cherry
We came away with four bottles. I chose the Black Currant table and dessert wines. My husband chose two table wines: Cherry and Raspberry. I'm looking forward to enjoying them soon...On the Field Stone website, they also have some recipes I may have to try out.
Each of the wines has a distinct and lovely flavor, perhaps in part thanks to their winemaker, Dominic Rivard. If you want to learn more about fruit wine, he has a blog and has also written the book, The Ultimate Fruit Winemaker's Guide. Hmmm...I have three raspberry bushes...what if? No, no, no! I must remember Items #3 and #4 above! Besides, with three bushes, I'd probably only have enough of a harvest to make one glass. I must remember: It is much better if I enjoy a fruit and alcohol product produced by experts!
But, I could have one of my future characters own and operate a winery...Yes, that is a much better idea!
|Here are the wines we chose.|