Last year I posted some notes regarding a small batch of Pomegranate
wine we made - really an experiment to see what kind of dessert wine
could be made from this fruit (happen to have loads of Pomegranates
available to us).

Back at time of bottling the wine was too tart and had both a nose,
and slightly on the palate, a presence of the pith in the fruit. While
not vile, it was definitely not good.

After many months in the cellar, popped one open last night to check
it out (we bottled in beer bottles under crown caps). The wine still
has that amazing bright ruby-red color, brilliantly clear. The nose
still has some sense of the pith but it has softened and the
Pomegranate fruit is more noticeable and more pleasant. While the
palate is still too tart it has mellowed consderably, and the flavor
is appealing.

Still not something I would serve anyone other than an obsessed
winemaker, but I've gained hope that more aging will mellow it further
and make it quite pleasant. Think I'll try again this year or next but
will soften the acids somewhat, either by blending with some other
fruit dessert wine or through chemistry. Not sure what to do about the
pithy character - that could, I suppose, be lessened also by blending
but may simply be part of the character of Pomegranate. It does seem
to be mellowing with time.

--
I'm using an evaluation license of nemo since 64 days.
You should really try it!
http://www.malcom-mac.com/nemo