Boutique Wine Making

Wines to Serve During Dinner

You don’t have to be connoisseur of fine whine to know what types of wine go with certain foods.  If you are uncertain, rely on a good wine merchant for almost anyone who sells wine has a good idea of what the are selling.  They usually have small informative booklets from the wine companies which give suggestions on serving the wines.

There are no real rules about serving white wines with white meats, red wines with red meats, Most wine men will tell you to drink what you like best, but it will be noted that the same men are most selective in their choice of wines with food.

Most agree that dinner wines should be dry or semi-dry whether they are red or white.

Your Guide

Appetiser Wines:  Pale (dry) sherries are ideal

Dry White Wines:  Delicate white wines are robust.  The more delicate the dish the more delicate the wine. The food eaten with dry white wines are usually fish, poultry, and veal.

Dry Red Wines: 

Best with beef, lamb, fruit,cheese and seasoned dishes

Rose Wines:

Lovely served on hot summer days very chilled with light summer buffet food.  A beautiful look to the glass can be complimented by adding a native hibiscus.

Sweet White Wines:  

Serve with light bland desserts

Champagne:

Dry champagne with main meal and sweet champagne with desserts. Do not serve dry champagne with desserts as it make them taste sour.  Dry Champagne can also be served with cheese and fruit.

Now that you are aware of the different palates for the tastes – let’s get started.

Equipment Needed for Your Boutique Wine Making

• Large Plastic Bucket
• Butter Muslin
• Wooden Spoon
•  New Corks
• Large Saucepan
• Plastic Funnel
• Clear Plastic Tubing
• Sterilised Bottles
• Filter Paper
• Plastic Food Wrap

Method

The basic procedure may vary slightly from recipe to recipe but will be generally as follows:

1. Prepare the mixture in accordance with the recipe.
2. Pour brew into a plastic bucket for fermentation.
3. Cover bucket with plastic food wrap, during fermentation.  Cover the bucket with a blanket to maintain a constant temperature.
4. Keep containers as full as possible.  Air must be kept out as much as possible.
5. When wine has stopped fermenting, strain through muslin and then a tea towel.
6. Allow liquid to settle and syphon from near the surface into bottles through a filter paper.
7. Cork loosely for the first four months.  Don’t use screw tops.
8. A good strong wine should be at least 12 months old.  However, it is drinkable after it has stopped working.  Be patient, it’s worth while.
9. After corking firmly, store bottles in a cook dark place on their side.

Now that you know the basics – lets put together one of my favourite boutique wines.

Apricot Wine – Ingredient Measurements in Imperial as well as  Metric Scale

 4lbs or 1Kg. & 820grms Apricots

4lbs or 1Kg. & 820grms White Sugar

1lb or 450grms Wheat

1Gallon or 4Litres Water

Part two of method:

Pour boiling water over stoned apricots and wheat.  Stir daily for twelve days.  Strain and add sugar.  Allow to ferment for further two weeks.  Skim and bottle making sure bottle has been corked well.

Lemon Wine – Again: Ingredient Measurements in Imperial as well as Metric Scale

14 Lemons

1lb or 450grms Raisins

4lbs or 1Kg & 820grms White Sugar

1oz or 30grms Bakers Yeast

1Gallon or 4Litres Water

Part two of method:

Squeeze juice from lemons and add skins to boiling water. When cool add juice to liquid.  Leave for five days.  Stir in sugar and chopped raisins. Float a piece of toasted bread with yeast on top.  Ferment for two weeks.  Bottle and cork well

GOOD LUCK

A favorite from my “Hospitality Days” when I used interesting  ingredients for my unique desserts.