But dandelion, carrot, pear and other "country" wine is substantially different from commercially-processed grape wine in a couple of ways. Home fermenting and aging is more imperfect, and therefore country wine tends to be sweeter, with less alcohol. It's probably more like the wine our ancestors would have had on their dinner table. And it's a completely different taste. Rather like a full-bodied brandy, but with much less alcohol and therefore lacking that familiar alcohol "bite" brandy has to it. It's probably closer to a Maneshewitz-type wine, which will either thrill or revolt you, depending on your taste buds and preferences.
There are advantages to a lower-alcohol wine, the most important being that you can have a couple of glasses with dinner and not be under the table. Since I also add the bare minimum of sulfites, it's also much less likely to give you a stuffy nose. And the full and slightly sweet flavor really does pair well with an lot of different foods.
And you haven't tasted heaven until you've had pears poached in actual pear wine, I'm tellin' ya.
And so I've decided that this year I'm getting back into the home wine-making business, even if it's just a dozen or so bottles. I should have a good enough pear crop to make wine from, possibly even ollalieberries (I made some raspberry wine several years ago that was amazing, so I'm thinking this will be similar) and the cream of the crop, carrot wine, which tastes like the most amazing pinot grigio you've ever had....but at the same time, doesn't.
In vino, veritas is an old saying. In wine, life, whether it's cabernet or carrot.
|End of the Dandelion Wine. *sniffle*|