Wednesday, November 14, 2012

My wine cellar

These are my aging wines at different stages.
That's the equivalent of about 150 bottles of wine. 

The very dark ones are wineberry.  They're about ready to be bottled.  The pinkish ones are beet and strawberry.   The beet wine has a lot of clearing to do yet and will end up as dark as the wineberry when it's done.

Now this bright orange juice looking one is new to me.  It's sweet potato wine.  It's made with sweet potatoes and raisins.  James and I dug up LOTS of sweet potatoes so I thought I should try a new wine.  It's going to take a long time to clear.  Look at the sediment in the bottom of this jug already.
I have high hopes for this wine believe-it-or-not.  When I syphoned it from the primary fermentor to the secondary it actually tasted good.  I read it's best to age this wine at least 6 months but even better to age for a year. 

So far the biggest hit year after year is the beet wine.  Shocking!   It's very earthy and it seems like everyone who tastes it is surpised - in a good way.  The wineberry comes in second. 

A note on that moldy charcoal-added cheese I blogged about recently:  It has aged to taste like blue cheese and I really like it.  Tonight we had grilled cheese and tomato sandwiches using that blue(ish) tasting cheese and it was awesome. 


  1. We need tasting notes! I am now very curious!!

  2. The beet wine is fantastic! If I bring my bottle back, can I get a refill? Ha! :)

  3. We ate the last of your blue cheese last night and it was only better! Nice work. Phyllis

  4. TWTG - the only tasting notes I'd be able to offer are, "this one's good. this one's not as good as that one, eww, too sweet" etc. I'm not very good at describing wines.

    Emily - I have more beet wine with your name on it.

    Phyllis - I'm glad you liked the cheese. I've got more of that. I froze it to see how it would keep.

  5. I want to join you food club. Please send membership info. I will also talk to my youngest sister (she and husband have a wine club membership) and get all the lingo to describe your wines.