We don't "boil" the fruit. We would use boiling water poured over the fruit
to raise the temp. high enough to kill wild yeast.

The only fruit I ever boiled, even for a short time, was banannas.

Andie Z


"Tom S" > wrote in message
news
>
> "MBaker" > wrote in message
> oups.com...
> > "tastes better" really comes down to preference. I take your point but
> > I don't think it is really reasonable to say that the wine is better if
> > it isn't boiled - sure a lot of the volatile esters and things are lost
> > in the heating process - but at the same time it [the heat] is driving
> > chemical reactions that introduce new/different flavour profiles.
>
> Why not try it both ways using the exact same lot of fruit and recipe?
Then
> you won't have to speculate or listen to what others tell you. You'll
know
> yourself, and you might reach a conclusion you hadn't expected.
>
> I've done a few such experiments on contentious issues. I barrel aged
1987
> Rutherford Cabernet in new French and American oak barrels, side by side.
> Years later, comparative tasting revealed that although the American oak
> aged wine had a much more racy bouquet, the French aged wine was fuller on
> the palate and _tasted_ better.
>
> Although Robert Mondavi and André Tchelistcheff had claimed that French
oak
> was better, I had to find out _why_ for myself. As a result I've
concluded
> that a mixture of the two is probably best. You might reach a similar
> conclusion regarding cooked vs. uncooked fruit. Sometimes it's all about
> complexity.
>
> Tom S
>
>