Hello guys,
I´m here to share some new experiences I had. As a 'former' sommelier I´m very used with the winemaking practice of 'Assemblage' - blending different wines to get a better one. The idea is to get wines in wich one can compliment what is missing in another and in the final you have a more consistent product.
So, thinking of that I decided to explore this possibilities on meadmaking as well and I discovered it can be a great source of possibilities and studies as it implicates a lot of new questions to me. For exemplo: I recently made a very strong Bouchet Mead (I burnt me honey a lot!) that in the final got bitter (for me it´s ok but for my wife...) and also I finished a JAOM I mixed 20/80 bouchet/JAOM, and it got amazing! Much better color, the bitterness took out a little of the sweetness of JAOM but improved the middle tones of flavors, aromas and lenght in mouth as well... The same happend when mixing a 20/80 Bouchet/Blackberry melomel, the mispoint here were the facto of the melomel were dry... and got a little bitter. But I´m excited to continue that.
What you say guys?
Best Regards
SireFelps
I´m here to share some new experiences I had. As a 'former' sommelier I´m very used with the winemaking practice of 'Assemblage' - blending different wines to get a better one. The idea is to get wines in wich one can compliment what is missing in another and in the final you have a more consistent product.
So, thinking of that I decided to explore this possibilities on meadmaking as well and I discovered it can be a great source of possibilities and studies as it implicates a lot of new questions to me. For exemplo: I recently made a very strong Bouchet Mead (I burnt me honey a lot!) that in the final got bitter (for me it´s ok but for my wife...) and also I finished a JAOM I mixed 20/80 bouchet/JAOM, and it got amazing! Much better color, the bitterness took out a little of the sweetness of JAOM but improved the middle tones of flavors, aromas and lenght in mouth as well... The same happend when mixing a 20/80 Bouchet/Blackberry melomel, the mispoint here were the facto of the melomel were dry... and got a little bitter. But I´m excited to continue that.
What you say guys?
Best Regards
SireFelps