Mike McGeough wrote:


> Paul,
> Each year I make a blend of Chambourcin, Baco, Chelois and NY 73. To
> this I add about 3% blackberries, by weight, as either fresh or frozen
> fruit or already-made wine. Very ripe blackberries have a luscious, rich
> flavor which contributes greatly to the grapes I struggle with. The
> taste & nose are present, but well integrated in the wine, and most
> people are aware of "something very good", but they don't know what.
> Shhhhhhhh, Don't tell 'em, it's a secret. ;-)

Mike, I will never tell.

My backyard vineyard is coming into production pretty good now - Merlot,
Cabernet Franc and Chambourcin - plus some Cabernet Sauvignon just planted
last spring. I like a "little" Chambourcin in the blend but next year I
think I will have excess Chambourcin so I think I will experiment with
adding berries of some kind to the Chambourcin. I also recently planted
high bush cranberries and this spring will plant elderberries and June
berries so I potentially have a lot of combinations to try in the future
with my excess Chambourcin - which I am not crazy about by itself.