Finally, the taste.
Rather reminiscent of a Vin Doux Naturel from Roussillon in France or Mavrodaphne of Patras in Greece.
Some residual sugar...Not much acidity
An agreeable 'rancio' taste, with a bit of raisin and candied fruits.
Improvements would be possible by having more grapes to start with (more volume to slow everything down), temperature control of fermentation (it was a bit hot while the juice was fermenting) and more control (sugar, acidity) in general.
Not bad for a first effort.
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