2011 RED SCARE

Posted 02/11/12

A wonderful experience: the opportunity to blend separate wines into something beyond the sum of the parts.Hermit Woods Red Scare Wine

This year I had available BLUEBERRY wine (tiny, wild, low bush berries fermented cool with a French red wine yeast to capture all the goodness), BLACKBERRY wine (wild, hand foraged, NH blackberries also fermented cool and with a French yeast strain), BLACK CURRENT wine (cassis berries hand picked by Maya and I in Canterbury last Fall at peak ripeness … fingers stained with black-red juice …), and THREE HONEY wine (yes, our award winning blend of three honeys, including some from my own bee hives).

When people buy kamagra viagra professional navigate to this abacojet.com online they need to make sure they have plausible proof of the transaction actually happening and a printed copy helps with that. All a user needs to cheap cialis in canada do is taking the medicine and blood circulation in the reproductive organs increases. The launch of kamagra tablets lets these patients take a sigh of relief. try address tadalafil professional They are not only effective, but are also safe to consume. cialis levitra online This year my bench trials of blending was really interesting and satisfying: I started with last year’s RED SCARE blend of 30:30:30:10 percents of blueberry:blackberry:honey:cassis (this year I replaced the elderberry with black current) … but the blackberry and cassis ‘stuck out’ in the aroma and flavor experience, so I dialed those back to 35:35:25:5 .. still, too much cassis and now the honey seemed a little too prominent too … the wine was ‘disjointed’ in aroma and flavor … very tasty, but not ‘together.’  Tried a few more combinations, and each time got closer to a more ‘complete’ wine.  Finally a clear ‘hit’ when I tried 37% blueberry, 30% honey, 28% blackberry, and 5% cassis … and what happened was AMAZING: the wine became something beyond the components.  You could no longer distinctly smell or taste blueberry or honey or blackberry or cassis, nor could you necessarily taste individual components…. they were all there, of course, but now this wine was more burgundy-like with very complex and engaging aromas that lasted long into the flavors that wrapped around your tongue and coated the inside of your mouth … and as you savored the deep red-purple, weighty liquid, you began to feel the wonderful pectic tannins dry out the center of your tongue and walls of your mouth … leaving you wanting of another sip … ahhh!  Such a combination has never struck me so perfect.

After I recovered from my rapture, I gave myself a few days and then went back and remixed some more trials, with 1% differences from that combo, separately of each component, to see if that made a difference and sure enough, that 37:30:28:5 combo was the sweet spot…. so, a big batch was soon blended up, in those proportions, and is now melding in a stainless tank awaiting bottling … we will try to age this one as long as we can, but it is drinking so nicely, I am sure we will have to release some this spring.  CHEERS – Ken