Sorry to hear about the Syrah.

Your pear wine sounds like it would be wonderful. Would you mind
sharing with us the recipe, and what type of pear you used?

> The '06 Pear wine also made it's way into the bottle - 5 cases of it. We
> left about 3% residual sugar to make it an off-dry apertif style wine.
> Slight bentonite treatment, and extended settling time got this year's
> wine perfectly clear with no filtering. No MLF of course, brought
> fermentation to a halt with refrigeration, then used potassium sorbate to
> prevent any further activity. Delightful wine - we really recommend pear
> wine for anyone looking for a fruit wine that is more "wine like", yet
> fresh and light.