When people discuss wine, most, if not all, think about grape wine. Yet most fruits and a few vegetables including herbs can yield interesting, intriguing, and occasionally, even surprisingly appealing wines.
Many countries produce fruit wines; Denmark, the United Kingdom, Finland, France, Germany, Poland, Chile, New Zealand, Canada, Australia, Austria, and the U S A.
Fruit wines can be bone dry off dry, sweet fortified, or “iced”.
Iced wines tend to be super sweet and are made by cyroextraction (freezing to eliminate a portion of the water).
Sparkling fruit wins are also made, i.e sparkling cider, and perry (sparkling pear wine).
Apple and pear wines are the most popular of all, but the range of fruit and vegetable wines is wide: black currant, blackberry, Bosc pear, Burgundy plum, cherry, cherry blossom, cranberry, golden plum, peach, peach blossom, pear blossom, wolfberry (a.k.a goji berry), pineapple, elderberry, cloudberry, loganberry, Saskatoon berry, strawberry, raspberry, and citrus fruit are all employed.
Iced wines made from apples, cherries, strawberry, peaches, and pears are becoming popular, although they happen to be considerably more expensive.
When it comes to vegetables, a few wineries produce dandelion, parsnip, rhubarb, potato, chive and carrot wines.
Lemongrass, hibiscus, palm wine (toddy), honey (maed) wines are made in some countries pending on the availability of base material.
The alcohol content of natural fruit wines ranges from 10 – 12.5 per cent alcohol by volume. Te beauty of fruit wines is that they oxidize much slower than grape wines. So if you drink half a bottle one night, all you have to d is cork the remainder and refrigerate.
All Canadian provinces produce fruit wines. Ontario and British Columbia house most of the wineries and offer the widest range of products.
The climate in both provinces is ideal with warm and long summers that yield adequately high acid levels and high enough sugar content for suitable alcohol.
The vast flora within the world’s second largest county boasts a range of climates conducive to reducing many berry species including strawberries, lingonberries, cloudberries, raspberries, just to name a few.
Presently there are well over 100 fruit wineries in Canada. Some of them produce grape wines as well, and conversely some regular wineries produce a few fruit wines.
Recently, a number of Canadian fruit wines were awarded medals by the judges of the New Zealand International Fruit Wine Competition, which is the largest and best known fruit wine competitions in the world.
British Columbia and Ontario fruit wine producers created associations to promote their wines, improve technology, distribution and marketing.
go back a long way in Canadian history. Settlers made wine from local berries and fruits that they grew. It was the least expensive alcohol they could make, and in some cases the only raw material available.
In the last two decades, with the leadership of Jim Warren, the founder of Stoney Ridge winery, the Fruit Wines of Ontario Association laid out rules and regulations resembling VQA (Vintners Quality Alliance) to improve quality and introduced standards to improve flavour.
Of all the fruit wineries in Ontario Sunnybrook produces the widest range of fruit wines and arguably the best.
The following fruit wineries are known for their quality:
Archibald’s Estate Winery
Southbrook Estate Winery
Sunnybrook Estate Winery
Cox Creek Estate Winery
Rush Creek Winery
Blasted Church Winery
|Writer – Hrayr Berberoglu – E-mail – Read his books?Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.|
It’s absurd to consider alcohol abuse rehabilitation when you’re only drinking fruit wines, and moderately at that.