"Madalch" > wrote in message
oups.com...
> On Mar 20, 2:45 pm, "snpm" > wrote:
>> I have lots of Oregon brand fruit (not puree) I had planned to use to
>> make raspberry wine. Then I see CJ Berry states it is a vile idea and
>> raspberry is too strong.
>
> I don't know what you mean by "Oregon brand", but I think raspberry
> wine is magnificent.
>
> One thing that winemaking has taught me is to completely ignore the
> opinions of others, because I'm making wine for myself- not CJ Berry,
> not Stanley F. Anderson, not the fellow in the wine store who insists
> that the best fruit wines taste exactly like grape wines.
>
> Try it. See if you like it.
>

Here is a suggestion. Make a batch of Welch's Niagara White Grape frozen
concentrate wine along with the raspberry. Use Jack Keller's recipe. The
Niagara makes a very nice white table wine by itself but it also makes an
excellent blending wine for all kinds of fruit wines. It will add vinuosity
to the country wines and will cut down on the taste of a too strong wine. I
have been doing this fairly regularly the last few years. In fact, I have a
bunch of Cranberry that my wife loves but I find a bit, well, too
cranberry'y. So I will open a bottle of cranberry and a bottle of Niagara
and blend it right at the table.while she drinks it straight.