FoodBanter.com - View Single Post - Big Reds

(Don S) wrote in message . com>...
> > Back in the end of ?92 I bought several large size red wine kits (18).
> > Over the past holidays my friends and I did a scored tasting.
>
> I didn't think a kit was meant to be aged for 14 years. I mean

---snip

Ok, Ok, so it was to be -02. It is not the effect of the alcohol but
the age that sometimes make me writing the date back from the 1900 on
checks and other papers.

>In ref: Yup - Some folks actually_prefer_that "...obnoxious cooked
flavor."
Especially in some "country" wines. (ie Strawberry)

The problem I have with country wines in general is not that it has
these cooked flavors, but that I have never really been able to make
or tasted a wine in any comparison of a fruity or full-bodied wine
like that of a wine made from grapes. I did 4 different strawberry
wines the last year that is slowly coming along. If you compare the
fruits, one was from wild strawberry that had a beautiful aroma and
succulent taste when picked, but has lost all that in the wine
generally taste the same as the store bought berries. One was made
from last years, that is –03 crops here in Florida that was quite
lousy. Commercial berries at the markets here had no real taste last
year.

Personally I think is simply the added sugar that kill out these
nuances for any country wine and make them all stale compared with
"real" wine. I have tried both way, fruit-water-sugar, and just
fruit-sugar. In either case there have not been that much difference.

I'll go on with these country wines just for the fun of it. Still
waiting for that magical moment that one would pull the cork from a
"huge" fruit wine that will throw a bouquet so wild that one would go
totally nuts about it.

Just show me the way,

SG Brix