Making Wild Wines And Meads Part 5

USING GRAPES AS A BASE.

For the winemaker, three main cla.s.ses of grapes are important: labruscas, which include the Delaware, Catawba, and Concord; vinifera, which produce the fine wines of Europe, such as Cabernet Sauvignon, Semillon, and Merlot; and the French hybrids, which are grown in various parts of the United States and include such varieties as Vignoles, blanc de noirs, and the Seyval Blanc. Making wine from this wide array of grapes can range in difficulty from very simple to quite complex.

Consistently great grape wines happen only when the vintner is blessed with a good crop and knows how to treat it correctly. There are some underlying principles, however, that can help you produce good and sometimes even great wines. The difference between a good wine and a great one is somewhat subjective. Once we get away from the notion that only wines praised by some expert somewhere can qualify, you may find that your homemade wines have an edge. After all, they are custom made to suit your taste.

Red Wines Red wines are, generally speaking, created from a red or purple grape variety whose skins are crushed along with the grapes and left in the must during the first fermentation. It is the skin that gives color to the wine, and the skins are also the source of natural yeasts that make it possible to ferment grape juice into wine without the addition of commercial yeasts (although most winemakers prefer to add the yeast, so they're sure of what they'll be getting). This marriage of yeast and grape probably accounted for wine's discovery in the first place - undoubtedly by some country dweller whose chance use of the juice from spoiled grapes started today's winemaking tradition.

White Wines If the skins of a purple or red grape are removed and not included in the first fermentation, the resulting wine will be white, regardless of the color of grape used. White Concord wines are fermented this way.

White grape varieties with white skins (what we commonly call green or golden grapes) produce white wines with or without the skins. White grapes with colored skins will produce pink wines if the skins are left on during the first fermentation.

White wines, then, differ from reds because they have been fermented without the skins or because they have white skins to begin with, and these skins do not impart color to the finished wine. Also, white wines usually get racked one additional time before they are fitted with a fermentation lock for the second fermentation. For that reason, their flavors are often fresher than those of red wines.

EXPERIMENTING WITH RECIPES.

In this chapter, we'll give you some of the recipes we've tried and liked, but we also encourage you to try some of your own combinations. We begin with a basic recipe for herb or dried-flower-petal wine (page 138), a white wine. This recipe has only two variations. The first decision you will need to make is whether to use grapes or raisins. If you decide on raisins, use 1 pound (450 g) of light raisins and enough water to make 1 gallon (3.8 L). If you choose grapes, use the juice of 3 to 4 pounds (1.6 to 1.8 kg) of grapes and enough water to make 1 gallon (3.8 L). (Either use white grapes or omit the skins to ensure that you will have a white wine base.) The second decision is which of the many herbs, flowers, and spices to use to flavor your wine. Any of the flowers and herbs listed in the chart below can be added in the amount of 2 ounces (60 g) per gallon (3.8 L) of wine, as long as they are dried. dried. Later, as you gain more experience, you will probably vary the amount somewhat to suit your palate. If you use fresh herbs or petals, increase the amount to 1 to 4 pints (.5 to 2 L), depending on your taste and the strength of the herb or flower flavor. Later, as you gain more experience, you will probably vary the amount somewhat to suit your palate. If you use fresh herbs or petals, increase the amount to 1 to 4 pints (.5 to 2 L), depending on your taste and the strength of the herb or flower flavor.

HERBS FOR W WHITE W WINES[image]

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HERBS FOR R RED W WINES[image]

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HERBS FOR H HONEY W WINES[image]

(Meads) [image]

HERBS FOR A APERITIF W WINES[image]

Anise seeds (to produce a Pernod flavor) Globe artichoke (to produce an Italian Cymar flavor) Dried-Flower-Petal Wine A surprising number of delicious wines come from flower petals. This recipe is a general one, so you may use any of your favorite herbs or edible flowers.

YIELD: 1 GALLON (3.8 L).

2 ounces (60 g) dried herbs or flower petals1 pound (450 g) minced sultanas or other white raisins2 teaspoons (10 g) acid blend1 teaspoon (5 g) grape tannin1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 cups (360 ml) orange juice, at room temperature2 pounds (1 kg) sugar for dry wines or or 2 pounds (1.25 kg) for sweet wines 2 pounds (1.25 kg) for sweet wines1. Place the dried herbs or flower petals in an enamel or gla.s.s saucepan with 1 quart (about 1 L) of water. Bring to a boil, lower heat, and simmer for 20 minutes. Transfer to a 2-gallon (7.6 L) plastic container and add the raisins, acid blend, and tannin. When the mixture is cool, add a Campden tablet, if desired, and let the mixture sit, covered, for 24 hours. Place the dried herbs or flower petals in an enamel or gla.s.s saucepan with 1 quart (about 1 L) of water. Bring to a boil, lower heat, and simmer for 20 minutes. Transfer to a 2-gallon (7.6 L) plastic container and add the raisins, acid blend, and tannin. When the mixture is cool, add a Campden tablet, if desired, and let the mixture sit, covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, pectic enzyme, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, pectic enzyme, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Ferment the pulp, loosely covered, for three days. Strain out the solids, or rack the liquid into a 1-gallon (3.8 L) fermentation vessel that can be fitted with an airlock. Add the sugar, fit the airlock, and let the wine ferment to completion. When you're sure the fermentation has stopped, bottle, cork, and cellar the wine. Ferment the pulp, loosely covered, for three days. Strain out the solids, or rack the liquid into a 1-gallon (3.8 L) fermentation vessel that can be fitted with an airlock. Add the sugar, fit the airlock, and let the wine ferment to completion. When you're sure the fermentation has stopped, bottle, cork, and cellar the wine.4. Wait at least six months before sampling. Wait at least six months before sampling.[image]CAUTION: Whenever you use flowers in wine or cooking, make sure that they come from edible plants. The lovely oleander bloom is deadly, as are the flowers of lily of the valley. If you aren't sure whether a flower is edible, don't use it. Whenever you use flowers in wine or cooking, make sure that they come from edible plants. The lovely oleander bloom is deadly, as are the flowers of lily of the valley. If you aren't sure whether a flower is edible, don't use it.

Lemon Thyme Wine As with many herbal wines, this one is a blend of sophisticated flavors. The raisins or grape juice concentrate (you may use red or white grape juice) will give the wine its vinous quality; the orange juice adds zip; the rhubarb imparts a hint of tartness; and the thyme adds a mysterious hint of herbs. This combination makes a nice finis.h.i.+ng wine for a fine meal. The wine's color will depend on the color of the grape concentrate or raisins. Using dark concentrate makes a red wine; dark raisins make a caramel-colored wine; light raisins, a golden wine.

YIELD: 1 GALLON (3.8 L).

2 pounds (1 kg) rhubarb1 pint (450 g) lemon thyme leaves4 pounds (1.8 kg) raisins or or pint (240 ml) grape juice concentrate1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 teaspoon (5 g) pectic enzyme1 cups (360 ml) orange juice, at room temperature2 pounds (1 kg) sugar1. Wash the rhubarb and cut it into -inch (2 cm) pieces. Chop the lemon thyme, and put both ingredients in a large gla.s.s or plastic container. Bring 3 quarts (2.8 L) of water to a boil, and pour it over the mixture. Add the raisins or grape juice concentrate and let the mixture sit, loosely covered, for two weeks, stirring occasionally. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Wash the rhubarb and cut it into -inch (2 cm) pieces. Chop the lemon thyme, and put both ingredients in a large gla.s.s or plastic container. Bring 3 quarts (2.8 L) of water to a boil, and pour it over the mixture. Add the raisins or grape juice concentrate and let the mixture sit, loosely covered, for two weeks, stirring occasionally. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, pectic enzyme, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, pectic enzyme, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Put the sugar in a 2-gallon (7.6 L) container, and strain or rack the mixture onto the sugar. Add enough water to make 1 gallon (3.8 L). Cover the container loosely and let ferment for about two more weeks. Rack the mixture into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the wine ferment to completion. When you're sure that the wine is finished, bottle, cork, and cellar it. Put the sugar in a 2-gallon (7.6 L) container, and strain or rack the mixture onto the sugar. Add enough water to make 1 gallon (3.8 L). Cover the container loosely and let ferment for about two more weeks. Rack the mixture into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the wine ferment to completion. When you're sure that the wine is finished, bottle, cork, and cellar it.4. Age in bottles for at least six months. Age in bottles for at least six months.

Parsley Wine Parsley wine was a surprisingly good entry at one of the wine tastings we judged. Some of the varieties had obviously not aged long enough to mellow out the slightly "green" taste. Those with the proper finish, however, were crisp, slightly tart, and very pretty. They ranged from nearly white to light yellow.

YIELD: 1 GALLON (3.8 L).

3 pounds (1.4 kg) sugar1 pound (450 g) fresh parsley2 oranges2 lemons1 teaspoon (5 g) chopped gingerroot1 Campden tablet (optional)1 teaspoon (5 g) grape tannin1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Put the sugar into a 2-gallon (7.6 L) plastic wastebasket or bucket. Run cold water over the parsley in a colander or strainer, and chop it coa.r.s.ely. Then use a vegetable peeler or zester to grate the outer rind of the citrus fruits, avoiding the bitter, white inner rind. Simmer the parsley, orange and lemon zests, and ginger in 1 gallon (3.8 L) of water for 20 to 30 minutes. Strain the liquid into the container with the sugar. Let the mixture cool. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Then add the tannin and enough water to make one gallon (3.8 L). Put the sugar into a 2-gallon (7.6 L) plastic wastebasket or bucket. Run cold water over the parsley in a colander or strainer, and chop it coa.r.s.ely. Then use a vegetable peeler or zester to grate the outer rind of the citrus fruits, avoiding the bitter, white inner rind. Simmer the parsley, orange and lemon zests, and ginger in 1 gallon (3.8 L) of water for 20 to 30 minutes. Strain the liquid into the container with the sugar. Let the mixture cool. Add a Campden tablet, if desired, and let the mixture sit, loosely covered, for 24 hours. Then add the tannin and enough water to make one gallon (3.8 L).2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme. Let the mixture ferment, loosely covered, for about ten days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment to completion, racking as needed for clarity. Keep the mixture in the airlocked container for six months (parsley wines need to be mature before you bottle them). Then bottle, cork and cellar the wine. Add the pectic enzyme. Let the mixture ferment, loosely covered, for about ten days. Rack into a 1-gallon (3.8 L) airlocked fermentation vessel, and let the mixture ferment to completion, racking as needed for clarity. Keep the mixture in the airlocked container for six months (parsley wines need to be mature before you bottle them). Then bottle, cork and cellar the wine.4. Wait several months before you sample the wine, so it has time to lose its "green" taste. Wait several months before you sample the wine, so it has time to lose its "green" taste.

Sweet Parsley Wine Parsley wine is crisp and fresh-tasting, not at all what you might expect from a wine that starts out green! The finished wine is light yellow to golden, and great for the digestion.

YIELD: 1 GALLON (3.8 L).

1 quart (about 1 L) fresh parsley2 oranges7 cups (about 1.7 kg) sugar2 tablespoons (30 ml) lemon juice3 cloves1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Wash the parsley. Remove just the outer peel of the oranges (a vegetable peeler or zester works well), avoiding the bitter, white inner rind. Squeeze the juice from the oranges and set it aside. In a large gla.s.s or enamel container, heat the parsley and orange rind with 3 quarts (3.3 L) of water, and simmer for 30 minutes. Strain out the solids and discard. Pour the liquid into a 2-gallon (7.6 L) plastic wastebasket or bucket, add the sugar, and let cool. Add the juice from the oranges, the lemon juice, and the cloves. Add a Campden tablet, if desired, and let the mixture sit, covered, for 24 hours. Wash the parsley. Remove just the outer peel of the oranges (a vegetable peeler or zester works well), avoiding the bitter, white inner rind. Squeeze the juice from the oranges and set it aside. In a large gla.s.s or enamel container, heat the parsley and orange rind with 3 quarts (3.3 L) of water, and simmer for 30 minutes. Strain out the solids and discard. Pour the liquid into a 2-gallon (7.6 L) plastic wastebasket or bucket, add the sugar, and let cool. Add the juice from the oranges, the lemon juice, and the cloves. Add a Campden tablet, if desired, and let the mixture sit, covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and the 1 cups (360 ml) orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme. Let the mixture sit in a warm place, loosely covered, to ferment. After 11 days, strain the mixture into a 1-gallon (3.8 L) airlocked fermentation vessel. After an additional 12 days have pa.s.sed, rack into another 1-gallon (3.8 L) airlocked container, and let the wine mature for one year. Bottle, cork, and cellar the wine. Add the pectic enzyme. Let the mixture sit in a warm place, loosely covered, to ferment. After 11 days, strain the mixture into a 1-gallon (3.8 L) airlocked fermentation vessel. After an additional 12 days have pa.s.sed, rack into another 1-gallon (3.8 L) airlocked container, and let the wine mature for one year. Bottle, cork, and cellar the wine.4. Wait six months before sampling. Wait six months before sampling.

Sage Wine I Although often used in the kitchen, a number of country winemakers find sage wine equally satisfying in the dining room as an aperitif.

YIELD: 1 GALLON (3.8 L).

4 quarts (3.8 L) fresh sage leaves1 pound (450 g) golden raisins2 limes4 pounds (1.8 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Grate the outer rind of the limes, avoiding the white inner rind, and squeeze out the lime juice. Put the sage leaves, raisins, lime juice, and zest into a 2-gallon (7.6 L) plastic wastebasket or bucket. Bring 1 quart (about 1 L) of water to a boil, and then pour it over the ingredients in the bucket. Let the mixture sit, loosely covered, for 2 or 3 hours. Boil half the sugar in 1 quart (about 1 L) of water for 2 minutes, add it to the mixture, and let cool. Add the Campden tablet, if desired, and let the mixture stand, well covered, for 24 hours. Grate the outer rind of the limes, avoiding the white inner rind, and squeeze out the lime juice. Put the sage leaves, raisins, lime juice, and zest into a 2-gallon (7.6 L) plastic wastebasket or bucket. Bring 1 quart (about 1 L) of water to a boil, and then pour it over the ingredients in the bucket. Let the mixture sit, loosely covered, for 2 or 3 hours. Boil half the sugar in 1 quart (about 1 L) of water for 2 minutes, add it to the mixture, and let cool. Add the Campden tablet, if desired, and let the mixture stand, well covered, for 24 hours.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme, and allow the mixture to ferment, loosely covered, for 10 days, stirring daily. Rack the wine into a 1-gallon (3.8 L) airlocked fermentation vessel, discarding the solids. Boil the remaining sugar in 1 quart (about 1 L) of water, and then let cool. Add it to the fermentation vessel with enough water to make 1 gallon (3.8 L). Add the pectic enzyme, and allow the mixture to ferment, loosely covered, for 10 days, stirring daily. Rack the wine into a 1-gallon (3.8 L) airlocked fermentation vessel, discarding the solids. Boil the remaining sugar in 1 quart (about 1 L) of water, and then let cool. Add it to the fermentation vessel with enough water to make 1 gallon (3.8 L).4. Allow the wine to ferment to completion, but taste it before you bottle. If the sage taste is too strong, dilute the wine with a little water, and add 3 to 4 ounces (85120 g) more sugar per pint (480 ml) of wine. Then let it sit in the airlocked fermentation vessel for another month before you bottle, cork, and cellar the wine. Allow the wine to ferment to completion, but taste it before you bottle. If the sage taste is too strong, dilute the wine with a little water, and add 3 to 4 ounces (85120 g) more sugar per pint (480 ml) of wine. Then let it sit in the airlocked fermentation vessel for another month before you bottle, cork, and cellar the wine.5. Wait at least six months before you sample. Wait at least six months before you sample.

Sage Wine II II A little sweet wheat taste and a hint of mint give this wine a surprisingly sophisticated blend of flavors. We like to serve it in cordial gla.s.ses before dessert.

YIELD: 1 GALLON (3.8 L).

2 lemons3 ounces (85 g) dried sagel pound (450 g) light raisins1 ounce (30 g) dried mint1 pound (450 g) wheat berries2 pounds (1.14 kg) sugar1 Campden tablet (optional)1 package (57 g) wine yeast1 teaspoon (5 g) yeast nutrient1 cups (360 ml) orange juice, at room temperature1 teaspoon (5 g) pectic enzyme1. Grate the outer rind of the lemons, avoiding the white inner rind, and squeeze out the lemon juice. Put the sage, raisins, mint, wheat berries, and the zest and juice of the lemons into a 2-gallon plastic container. Pour 1 quart (about 1 L) of boiling water over the mixture. Cover loosely and let stand for 2 to 3 hours. Boil half the sugar in 1 quart (about 1 L) of water for 2 minutes and add to the liquid. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding. Grate the outer rind of the lemons, avoiding the white inner rind, and squeeze out the lemon juice. Put the sage, raisins, mint, wheat berries, and the zest and juice of the lemons into a 2-gallon plastic container. Pour 1 quart (about 1 L) of boiling water over the mixture. Cover loosely and let stand for 2 to 3 hours. Boil half the sugar in 1 quart (about 1 L) of water for 2 minutes and add to the liquid. Add a Campden tablet, if desired, and let sit for 24 hours, well covered, before proceeding.2. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must. In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.3. Add the pectic enzyme, and allow the mixture to ferment for 10 days, stirring daily. Boil the remaining sugar in 1 quart (about 1 L) of water, and then let cool. Pour the solution into a 1-gallon (3.8 L) airlocked fermentation vessel. Either rack or strain the sage mixture into the vessel, stirring to mix. Add enough water to make one gallon (3.8 L), if necessary. Add the pectic enzyme, and allow the mixture to ferment for 10 days, stirring daily. Boil the remaining sugar in 1 quart (about 1 L) of water, and then let cool. Pour the solution into a 1-gallon (3.8 L) airlocked fermentation vessel. Either rack or strain the sage mixture into the vessel, stirring to mix. Add enough water to make one gallon (3.8 L), if necessary.4. Affix an airlock and allow the wine to ferment to completion. Then taste the wine. If the sage taste is too strong, dilute the wine with some water, and add 3 to 4 ounces (85120 g) more sugar per pint (480 ml) of wine. Then let it sit in the airlocked fermentation vessel for another month before you bottle, cork, and cellar the wine. Affix an airlock and allow the wine to ferment to completion. Then taste the wine. If the sage taste is too strong, dilute the wine with some water, and add 3 to 4 ounces (85120 g) more sugar per pint (480 ml) of wine. Then let it sit in the airlocked fermentation vessel for another month before you bottle, cork, and cellar the wine.5. Wait at least six months before you sample. Wait at least six months before you sample.

Chapter Six.

MAKING WINE COOLERS & WINE PUNCHES.

Nothing says "party" so effectively as luscious punches and wine coolers, but the search for really unusual punches is every host's headache. Something magic happens, though, when your party punch is unique, derived from wines no other cellar can match. You can have as much fun experimenting with the coolers and punches as we did for this chapter - there was never a shortage of people who volunteered to come to a tasting party!

Presentation is important for party punches. Look for creative ways to prepare your punches for maximum visual impact. Freeze whole berries into ice rings made from gelatin molds or bundt pans. Float fruit-laden skewers in the punch bowl. Make colorful garnishes from mint leaves. Party punches should tease the eye, tickle the fancy, and tantalize the taste buds of your guests.

Iced Tea Cooler Iced tea takes on a whole new personality when you include it in this deliciously different cooler.

YIELD: SIXTEEN 6-OUNCE SERVINGS (2.85 L).

1 cup (240 ml) mead of your choice (pages 105108)6 cups (1.5 L) strong tea6 ounces (180 ml) lemonade concentrate12 ounces (360 ml) cold water25 ounces (750 ml) LemonThyme Metheglin (page 126)Sprigs of fresh mint to garnish Mix all the ingredients (except the mint garnish) and chill. Serve over crushed ice with the garnish.

Strawberry Wine Punch If you like strawberries, you will love this sweet blend.

YIELD: APPROXIMATELY FIFTEEN 6-OUNCE SERVINGS (2.67 L).

1 cup (240 ml) sugar cup (120 ml) water2 cups (480 ml) StrawberryWine (page 69)2 cups (480 ml) orange juice cup (120 ml) lemon juice1 cup (240 ml) fresh or frozen strawberries, crushed1 quart (about 1 L) seltzer or club soda Mix the sugar and water in a saucepan, and boil it to make a syrup. Cool. Combine the syrup with the strawberry wine, the juices, and the crushed strawberries. Chill. Just before serving, pour the mixture into a punch bowl and slowly add the club soda. Serve immediately.

Tropical Wine Punch For an unforgettable luau or tropical pool party, serve this easy-to-make punch in a bowl surrounded with red canna blossoms and make it the centerpiece of your buffet table. It's also luscious served in coconut cups - just drill a couple of large holes in each coconut, drain the liquid, and fill with punch.

YIELD: TWENTY-FOUR 6-OUNCE SERVINGS (4.28 L).

46 ounces (1.4 L) Hawaiian Punch cup (60 g) sugar cup (120 ml) brandy2 bottles (2 L) seltzer, club soda, or lemon-lime soda25 ounces (750 ml) Strawberry Wine (page 69) or Strawberry Melomel (page 121)Orange slices and strawberries to garnish Mix all the ingredients except the soda and garnishes; chill. When you're ready to serve the punch, add the soda. Garnish with orange slices and strawberry halves or slices.

Pa.s.sionate Fruit Punch This punch is perfect for hot summer days.

YIELD: SIXTY-FIVE 6-OUNCE SERVINGS (11.6 L).

25 ounces (750 ml) mead of your choice (pages 105108)28 ounces (840 ml) pa.s.sion fruit juice1 gallon (3.8 L) orange juice3 quarts (2.8 L) pineapple juice (unsweetened) cup (180 ml) grenadine2 cups (480 ml) Rose's lime juice2 gallons (7.6 L) ginger ale Mix all ingredients together, chill, and serve in a punch bowl.

Blackberry Sangria You've never had sangria like this! Our guests love it at holiday get-togethers - and any holiday will do. But it really sparkles when served with a make-it-yourself a.s.sortment of Mexican foods.

YIELD: THIRTY-FIVE 6-OUNCE SERVINGS (6.2 L).

1 gallon (3.8 L) Sweet Port-StyleBlackberry Wine (page 46)1 quart (about 1 L) orange juice1 cup (240 ml) lemon juice cup (120 ml) brandy cup (120 g) sugar (or to taste)1 quart (about 1 L) seltzer2 oranges, thinly sliced1 lemon, thinly sliced Mix and chill wine, juices, brandy, and sugar. When you are ready to serve, pour into a punch bowl, add the seltzer, and garnish with the thinly sliced oranges and lemons.

Shooting Mixture Prepare Shooting Mixture ahead of time, and keep a bottle in your wine cellar or liquor cabinet. Mixed with club soda or a lemon-lime soft drink, it makes a deliciously different wine cooler. Since the alcohol content of this mixture is high, mix - and consume - with caution.

YIELD: FOURTY-FOUR 2-OUNCE SERVINGS (2.6 L).

3 pints (1.5 L) Cherry Wine (page 49) or Cherry Melomel (page 112)1 pints (720 ml) cherry brandy1 pint (480 ml) cognac Combine all of the ingredients, and serve. Shooting Mixture keeps well if it is stored in a cool, dark place.

Yule Glogg We like to serve this glogg whenever guests trudge through the snow to visit. It's warm and spicy and filled with good homemade wine and cheer. But it's a traditional Christmas season drink, so be sure to have some Cherry Melomel on hand for the best glogg you've ever served.

YIELD: FOURTEEN 6-OUNCE SERVINGS (2.5 L).

Juice and peel of 1 orange (in spirals or pieces)Juice and peel of 1 lemon (in spirals or pieces) cup (180 g) sugar8 whole cloves2 teaspoons (10 g) cinnamon gallon (1.9 L) CherryMelomel (page 112)1 cups (480 ml) brandy1 cup (240 ml) Almond Wine (page 72) In a large pot, combine the first five ingredients and bring to a boil. After 5 minutes, remove from the heat and add the remaining ingredients. Reheat just to simmering and serve warm.

Orange Cup Spritzer This recipe makes one serving of this lively orange drink.

YIELD: 12 OUNCES (360 ML).

4 ounces (120 ml) White Clover Wine (page 79) or Parsley Wine (page 140)4 ounces (120 ml) orange juice ounce (15 ml) Cointreau or Grand MarnierSeltzer or club soda Combine the first three ingredients in a large collins gla.s.s with some cracked ice. Fill the gla.s.s with seltzer or club soda and stir gently.

Hot Cranapple Punch This punch is great after a late autumn hayride, a wonderful finish to a winter skating party, and a deliciously different finale to your favorite comfort meal.

YIELD: SIXTEEN 6-OUNCE SERVINGS (2.85 L).

1 quart (about 1 L) cranberry juice cup (180 g) sugar3 oranges, pierced with a fork16 whole cloves6 cinnamon sticks1 teaspoon (5 g) ground allspice50 ounces (1.5 L) Medium-SweetApple Wine (page 40)2 cups (480 ml) rum1 teaspoon (5 ml) bitters Heat the cranberry juice, sugar, oranges, and spices to boiling. Reduce heat and simmer for about 5 minutes. Add the wine, rum, and bitters. Simmer until piping hot; serve immediately.

Poinsettia Spritzer The pretty color and low alcohol content of this spritzer make it an ideal addition to your holiday get-togethers. Garnish each gla.s.s with a sprig of mint or a strawberry if desired.

YIELD: 8 OUNCES (240 ML).

3 ounces (90 ml) cranberry juice ounce (15 ml) triple sec3 ounces (90 ml) Strawberry Melomel (page 121)Seltzer, club soda, or lemon-lime soda Chill all the ingredients, including a large champagne gla.s.s. Mix the cranberry juice, triple sec, and strawberry melomel in the gla.s.s; fill with soda.

Ginger Wine Punch This is a great wine to serve at parties. For added interest, present the wine in a bowl with an ice ring floating at the center.

YIELD: THIRTY 6-OUNCE SERVINGS (5.3 L).

1 pint (480 ml) apple cider1 pint (480 ml) grapefruit juice1 pint (480 ml) pineapple juiceJuice of 1 lemon25 ounces (750 ml) Dry Apple Wine (page 39)1 pint (480 ml) brandy or bourbon50 ounces (1.5 L) Ginger Metheglin (page 124)1 quart (about 1 L) ginger ale or club sodaHoney or maple syrup, to taste1 apple Chill all the ingredients. Blend everything (except apple) in a large punch bowl containing a molded ice ring or a large chunk of ice. Garnish with diced apple or very thin apple slices.

Basic Wine Cooler We like to make this with Sweet Parsley Wine, but any white or golden wine is delicious served as a cooler. Honey wines bring unusual charm to even ordinary wine coolers - and don't forget those brilliant berry wines.

YIELD: 12 OUNCES (360 ML).

6 ounces (180 ml) white wine, such as Sweet Parsley Wine (page 141)3 ounces (90 ml) lemonade3 ounces (90 ml) Sprite or other lemon-lime soda Chill all ingredients, pour into a gla.s.s, and mix with a swizzle stick. Add ice if desired.

Cranberry Sparkle Punch Part of the appeal of a good wine punch is its appearance. This sparking, clear red punch not only looks pretty, but also tastes so good your guests may want seconds - or thirds - so be sure to make enough for refills.

YIELD: FOURTEEN 6-OUNCE SERVINGS (2.5 L).

1 pint (480 ml) cranberry juiceJuice of 1 grapefruit25 ounces (750 ml) mead of your choice (pages 105108), or to tasteJuice of lime1 cup (240 ml) ginSugar or honey, to taste1 quart (about 1 L) club sodaMaraschino cherries and orange peel to garnish Mix all ingredients (except the club soda and garnishes) in a punch bowl containing a molded ice ring or a large cake of ice. Just before serving, add the club soda. Garnish with cherries and orange peel.

Wine Collins Cooler If you find commercial wine coolers too sweet for your taste, you are sure to enjoy this dry version of a berry cooler. If you prefer an even drier version, you can subst.i.tute seltzer or club soda for the lemon-lime soda.

YIELD: 8 OUNCES (240 ML).

4 ounces (120 ml) Blackberry Wine (page 45)1 limeLemon-lime sodaMaraschino cherry Pour wine and a squeeze of lime juice (and peel) into a large collins gla.s.s half-filled with cracked ice. Fill with lemon-lime soda; stir and garnish with a cherry.

Lafayette Punch A touch of sweetness, a tingle of bubbles, and the fresh taste of oranges make this a favorite Independence Day drink.

YIELD: TWENTY 6-OUNCE SERVINGS (3.56 L).

6 oranges, thinly slicedConfectioners' sugar50 ounces (1.5 L) White Clover Wine (page 79), chilled75 ounces (2.2 L) brut champagne, chilled Cover the bottom of a punch bowl with orange slices, and lay down a heavy coating of confectioners' sugar. Pour half of the clover wine over the oranges, and let sit for two hours. Add a cake of ice, and pour in the remaining wine and champagne. Serve immediately.

Honolulu Surfer Spritzer If a cruise to Hawaii isn't in your budget, here's a taste of the islands that may make you want to hula the night away!

YIELD: 12 OUNCES (360 ML).

4 ounces (120 ml) pineapple juiceJuice of lime ounce (15 ml) Southern Comfort3 ounces (90 ml) mead of your choice (pages 105108)Seltzer or club sodaPineapple stick for garnish Mix first four ingredients in a blender with cracked ice. Pour into a large collins gla.s.s and fill with seltzer or club soda. Stir and garnish with a pineapple stick.

Fuzzy Peach Fizz A little like a fuzzy navel or a mimosa, this spritzer not only tastes wonderful, but delights the nose with its fresh peach aroma. Our guests think it's just, well, peachy.

YIELD: 12 OUNCES (360 ML).

3 ounces (90 ml) Peach Melomel (page 117)3 ounces (90 ml) orange juice3 ounces (90 ml) peach juice or or fresh pureed peaches fresh pureed peaches3 ounces (90 ml) lemon-lime sodaFresh sliced peaches and a sprig of fresh mint for garnish Chill all the ingredients. In a tall gla.s.s, combine peach wine (more or less to taste), orange juice, peach juice or peach puree. Top off with the lemon-lime soda to achieve the fizz. Garnish with peach slices and a sprig of fresh mint.

Cranberry Shrub If you add some pureed cranberries to this shrub, it makes a novel and delicious way to serve a traditional Thanksgiving favorite. Leave out the wine, add 7-Up, and even the little ones can enjoy the delicious taste and lively color.

YIELD: SIX 6-OUNCE SERVINGS (1 L).

2 cups (480 ml) any berry wine (see chapter 2 chapter 2)1 pint (480 ml) cranberry juice c.o.c.ktail6 ounces (180 ml) pineapple juice concentrateOrange slices for garnish Combine the ingredients (except the orange slices), and pour the mixture over ice in a large pitcher. Stir to chill. Serve in clear gla.s.s punch cups garnished with an orange slice.

Bellini Royal Peach Punch This delightful peach punch is a bit drier than the Fuzzy Peach Fizz on page 153, but the brut champagne adds a touch of tingle to the finished beverage. For a really dry punch, add only enough maraschino liqueur to give it a blush. For a sweeter punch, use enough liqueur to turn it a rich red.

YIELD: 8 OUNCES (240 ML).

3 ounces (90 ml) pureed ripe peaches2 teaspoons (10 ml) lemon juiceMaraschino liqueur, to taste3 ounces (90 ml) Peach Melomel (page 117)Brut champagne or lemon-lime sodaMaraschino cherry and peach slice for garnish Chill a large goblet or brandy snifter in the freezer for about an hour. Sprinkle the pureed peaches with lemon juice, and sweeten with the maraschino liqueur. Pour the puree into the chilled goblet, and cover with Peach Melomel. Add the champagne and stir. (For a milder punch, use lemon-lime soda in place of the champagne.) Garnish with a maraschino cherry and a peach slice.

Orange Cooler For a Sunday morning brunch, this cooler is just the ticket. It's especially nice with salty breakfast meats, such as bacon, ham, or sausage.