Coming up with interesting wines is one of Holly's passions. She especially loves playing with the French Hybrids because they blend so beautifully.
Today she's in the cellar working on a strange and interesting dessert wine. Last winter we were given maple sap by some friends, the Moores. It wasn't a lot -- just enough to experiment. Holly made wine out of the sap and it's been aging since then. Now she's experimenting with it -- sweetening it with maple syrup (rather than sugar).
It's interesting (and very different) stuff -- light and somewhat sweet. I'd pair it with a light, creamy dessert or even with a pungent cheese (the way you'd pair Sauternes with Roquefort).
I think we'll call it "Sugar Snow" -- a name that suggests the old-fashioned candy made during sugaring, or even the weather conditions that start the maple sap flowing -- and serve it chilled.
It still needs to age, so we're not sure when we'll introduce it. Stay tuned...