Well, I’m about as far from being a “Mead Expert” as one can get…in fact, this is the third time that I’ve ever had it (first two being at Renaissance Festivals). I was worrying myself due to the fact that I don’t have much of a comparative base to work from, but then I realized that’s ok. Those of you that are familiar with its characteristics should hopefully be able to convert my ramblings into something coherent and relevant, or so I hope!
Anyway, once I got out of work I took these gems with me to Naples. After dealing with some nasty fog (and even nastier drivers – don’t get me started) I, along with the cargo, arrived at my destination a few hours later. I decided against trying to use the in-room coffee maker’s heater to warm with the Mulling Spices, for obvious reasons!
So, round one with the regular mead is at room temp. Round two will be chilled, undoubtedly sometime tomorrow as I’m having trouble keeping my eyes open already! I’ll open the Raspberry tomorrow as well and give it the attention it deserves.
Nose: Honey, but not like a honey comb, just smooth rich fragrant honey. I am also picking up on some notes of orange blossom and maybe some lavender. Perhaps some molasses??
Taste: It is sweet, but not offensively so. Tongue, mouth and lips completely coated with the sweet lingering finish of the Mead. At one point I could have sworn I tasted apricot, and maybe I did, but it hasn’t reappeared since. Is it wrong for me to want to try some in my morning tea!?!? I mean, I usually add honey in place of sugar anyway…enough justification, awesome – will do I bet you could make some pretty cool sauces with this if reduced enough, turn it into a glaze of sorts.
No noticeable heat. This is quite the easy drinker for a dessert-styled wine, especially after the first glass… Funny how that happens It does get a tad bitter on the finish and I think it would be nice if it was a little more crisp. All in all, it’s pretty straightforward, very enjoyable but not all that complex. We’ll see if some more defined secondary flavors develop tomorrow (or if my taste buds just needed some Zzzz). Gotta say, it's quite fun to drink, if that makes any sense...
Reading the label the suggestion is given to use as a marinade for fruit and fowl. I would imagine that it would be amazing used in a fruit salad.
I’ll be back for more on this, and the Raspberry, tomorrow. I’m just too damn tired right now! Cheers, bk
Part Two: Revisted the Regular Mead chilled and I find it to be even more appealing. The slight bitterness that was on the finish last night is basically gone now, of course, the bottle has been open for over 12 hours by now. I am really looking forward to trying it warm with the mulling spices but that will have to wait until I get out of this hotel room!
Part Three: Raspberry Mead...
It has the color of rose gold while the regular mead was more of "dark canary yellow", according to my girlfriend
This one was tried both at both room temp and chilled. It has the crispness that I was looking for earlier and the raspberry is evident on both the nose and palate. It is pretty strong, but expected. It does have tiny bit of paper clip minerality going on, but very faint. I personally enjoyed the raspberry over the regular when they are cool, and I prefer the regular over the raspberry when at room temp.
As far as my girlfriend's take on it, well, she didn't like them. BUT, I didn't think there was a snowball's chance in hell of her liking them. She likes Pinot....and Pinot, you get the idea right!?
I can hear the regular mead calling out to me.....it is dying to be heated with the Mulling Spices. Based on what I'm tasting, and using a bit of imagination based on the make-up and scent of the spices, I would be surprised if it's anything short of awesome!
Thanks again WD for this opportunity and for the offering itself. It really is fun to drink! I won't be pulling it out for any of my serious wine drinking buddies, but the OTHER drinking buddies....well, let's just say that I'll have to hide it from them if I want any for myself