Tasting Notes:Clear and light yellow in color. Elegant sweet perfume of fresh apples with some fine creamy yeast char...Read more...
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Food Pairings for Big Apple Wine
Tasting Notes:Clear and light yellow in color. Elegant sweet perfume of fresh apples with some fine creamy yeast characters filling the nose. Light-bodied, the mouth-feel is clean and vibrant. The fresh, ripe apple flavors are focused and the crisp acidity is well balanced by the residual sugar. The wine has a lively zing and a beautiful finish. Technical Notes: 20% Braeburn, 20% Gold Rush, 20% Pink Lady, 20% Fuji, 9% Ida Red, 6% Jonagold, 5% Mutsu. Grown by the Halseys of White Cap Farm in Watermill, New York. After a wonderful growing season, the fresh pressed apple juice came from the above blend of apples, of which each contributes a distinct character. After pressing the apples on March 3rd, 2008 at the White Cap Farm in Bridgehampton, we brought the juice to the Wlffer Estate winery to cold settle for 7 days. The juice was carefully racked and inoculated with the wine yeast Cote de Blanc to start fermentation. The fermentation was done at a very cool temperature, 62, and was stopped after 8 days to preserve some of the natural sugar by chilling the wine and by racking it off the yeast. The Apple wine was filtered and bottled on April 15th, 2008 resulting in 932 cases. Serving Suggestions: Best served chilled, it is wonderfully thirst-quenching when mixed with sparkling water, and a great companion to antipasti and any other light fare. In the kitchen it is a fabulous condiment for sauces and reductions. Especially suited to accompany fruit pies or any other fruit-driven dessert.
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