I plan to take this series and broadcast it…as a podcast!
The Spark My Muse podcast is coming in May and a “wine for newbies” segment will be on every show.
Two shows are finished so far, and a few more will be completed before it launches officially.
Stay alert for updates!
If you want to make sure the podcast can happen as planned, you can help.
Be a patron!
See how on my new Patreon Page!
Each level has special rewards.
It only takes $1 to help.
So, about those grapes!
Grapes are actually classified as a berry. They are berry cool.
(shout out to Strawberry Shortcake, yo!)
What’s so interesting about grapes is that only taste like grapes if they are eaten fresh or squeezed into (unfermented) grape juice at just the right time, with few exceptions.
• Fermented grapes seldom taste likes grapes (among those few exceptions are Muscat, Niagara, and Concord).
• Instead, once grapes are wine they taste like a whole variety of fruits and other things.
The chemical compounds in fermented grapes are even more complex than blood serum and taste far better (unless you’re a vampire).
Wine takes on characteristics of many different sorts of fruits, depending on the variety and where they have been cultivated. Additional taste notes happen during fermenting, refining, filtering, aging, and so on, done by the vintner (wine-maker).
Here’s a very short list of the many fruit notes (subtle tastes) that fermented grapes can offer in both sweet and dry (non sweet) types of wine.
Citrus Fruits:
lemon, lime, grapefruit, orange, etc…
Pome Fruits:
Apple, pear, quince, etc….
Stone Fruits:
Peach, plum, apricot, etc….
Tropical Fruits:
Mango, pineapple, star fruit, passion fuit, papaya, etc….
Seed Fruits:
Pomegranate, persimmons, etc….
Berries:
Strawberry, raspberry, blackberry, cranberry, blueberry, etc…
Wine takes on other qualities too, such as vegetal notes, herbal notes, mineral notes, and many more.
Never underestimate the grape!
Do you have a question about wine?
Ask me!