Our signature wine … first batch (2008) was based on Bob and Jerilyn’s tree, here at the winery. These Dolgo crabapples are an heirloom variety, originally from Kazakhstan and introduced here several hundred years ago. They are relatively large for crabapples, beautiful, sweet, tart and tannic … perfect fruit for an exciting wine.
As with all our wines, the fresh whole fruit is gently handled and processed raw with emphasis on getting the full fruit characteristics into the bottle. Source of the fruit for our Crabapple
wine this year is from the tree here at the winery and also from Scott Farm in Vermont, where they note that during harvest the crew will often use these crabapples to suck on for a boost to help finish filling that last apple bin late in the day.
This off-sweet, tangy wine is a great aperitif and also an excellent partner with a wide variety of foods, including spicy dishes, light meals, breads, etc. …. Some enjoy it over ice … as a boost to help finish the day.
Please visit our 2012 Releases page for a list and brief description of all our wines: 2012 Releases
Our crabapple wine presents a bold fresh taste that balances the fresh mouth puckering tartness of crabapples with just the right amount of sweetness to wake your mouth up, excite your taste buds and offer a clean fresh slightly acidic long finish. The tart acidic characteristics of the wine make it an excellent compliment with acidic foods. Unlike a lot of wine, crabapple pairs wonderfully with a variety of salads. The acidity in the crabapple can hold up to most salad dressings allowing you to enjoy the fresh flavors of the wine as they cut through the often sharp vinegar taste of many dressings. This characteristic of the wine also makes it ideal to pair with spicy food of a wide variety, again, the tartness of the wine allows its flavor to come forward in your mouth, without competing with the many savory spices that might be found in asian, Indian or mexican food, yet still allow the fresh apple flavors of the wine to be enjoyed.
We have also found our crabapple pairs extremely well with white meats, especially pork and turkey. There is something about the fresh apple flavor that many New England chefs like to use in their pork, turkey, and even chicken recipes. For the same reason, our crabapple wine brings the same tasty characteristic to the meal when paired with these dishes.
For these reasons, we feel our crabapple will pair very well with the following menu items:
- Any of the Black Forest Salads
- Inside Out Chicken Cordon Bleu
- Sweet Red Pepper “Mac and Cheese”
- Chicken Pot Pie
- Grilled Flatbreads: Goat cheese, black mission figs and caramelized onions
- Mediterranean Veggie Burger
- Chicken Salad Sandwich
- Grilled Aged Cheddar and Bacon Sandwich
- Black Forest Club
- Chicken and Aged Provolone Sandwich
- Pear and Goat Cheese Salad
- Southwestern Grilled Chicken Wedge Salad
The Making of Crabapple Wine
The videos below are actual time lapse videos of four key steps in the making of our crabapple wine. From crushing our 2011 crabapples in preparation for fermentation to filtering, bottling, and putting it away to age. At the end of the first time lapse you will see us begin our pear apple wine.
Crushing 1200 lbs of Dolgo Crabapples
Filtering the Finished Crabapple wine
Bottling the Crabapple Wine
Putting the Crabapple up to Age