Substituting Pyment for Red Wine?

[LeverTime]

Has anyone substituted a pyment for red wine in cooking? Say, in a slow-cooked beef roast? I assume it would be a bit sweeter, but otherwise provide similar flavors.

 

[fatbloke]

Ha ha! Not necessarily. I've made about 15 gallons of pyment this year, but with fresh grape rather than processed grape juice. Despite the grape having had a healthy gravity, I added about 1 kg of honey per box of grapes. So that had 500g of honey to start, giving a starting gravity of about 1.122 then it had 2 step feeds of 250g. All 3 batches (one Merlot, 1 Tempranillo and 1 shiraz) have finished just above 1.000 so not quite dry, but at the moment its clearing etc, and very reminiscent of an "off dry" rich, fruity red. Once its all been racked, I'll be adding some oak.

I can see no reason not to substitute a normal red wine......