Saturday, December 23, 2006

Sugar Snow

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...

1 comment:

davebough said...

Mead makers call it Acerglyn when they use maple syrup. Here's a recipe.
It would be neat if you get some sap this year to start making syrup, but quit at the SG you want.