Combining Fruit with Herbs

[Raptor99]

I've been reading some cooking sites to get ideas of which herbs and spices go well with which fruits. It's a great way to get ideas!. For example, this site about berries: https://www.driscolls.com/article/b...ney-to-discovering-new-favorite-pies-and-jams

This opens up a whole new level to country wine making. I'm excited about trying some of the possibilities. There are enough options in just this one article for years worth of experiments. My goal for this is generally to use the herbs for a background flavor that is just barely noticeable. I want my blueberry wine to taste mainly like blueberries, with just a hint of something else.

Please share your ideas and experiments. I'll share mine as I get time to try some new flavor combinations.

 

[BigDaveK]

Yeah, go for it, man!!!
If I wasn't pressed for space I'd be right there with you.

I added caraway to tomato. I'd have to check my notes but it was definitely less than a teaspoon/gallon. I lucked out because it takes some serious concentration to identify that extra flavor. My fear was instantly thinking of rye bread. A VERY small amount in a fruit might be interesting - enough to be detected but not quite enough to be identified.

My fennel flower wine tasted like licorice. So I'm wondering, can I get the same flavor profile from fennel seeds? Yup, it's on the list! Hmmm, what fruit goes with licorice?

 

[Raptor99]

I'm getting ready to do some blueberry, so my plan is to make a small batch of jam, and bench test it with different herbs. That will give me a better idea of which herbs to use and the quantity.

 

[Vinobeau]

I've been reading some cooking sites to get ideas of which herbs and spices go well with which fruits. It's a great way to get ideas!. For example, this site about berries: https://www.driscolls.com/article/b...ney-to-discovering-new-favorite-pies-and-jams

This opens up a whole new level to country wine making. I'm excited about trying some of the possibilities. There are enough options in just this one article for years worth of experiments. My goal for this is generally to use the herbs for a background flavor that is just barely noticeable. I want my blueberry wine to taste mainly like blueberries, with just a hint of something else.

Please share your ideas and experiments. I'll share mine as I get time to try some new flavor combinations.

Here are some nice ideas for herbs and flowers. I've done a few and my favorite is the Bali Rose - Hibiscus Flower & Dill.

 

[Raptor99]

Here are some nice ideas for herbs and flowers. I've done a few and my favorite is the Bali Rose - Hibiscus Flower & Dill.

Thanks for sharing this. I am a little unclear on how these recipes were made. Are there any other ingredients besides the herbs/flowers, sugar, and water? What size batch is used for these amounts?

The pdf references a wine making page, which might have more information. The url for this page now points to a site that is in Korean.

 

[Vinobeau]

I use them as 1 gallon recipes, and add Nutrient, tannin, acid, sugar, water and yeast. Pretty much like any other batch.

 

[winemaker81]

The pdf references a wine making page, which might have more information. The url for this page now points to a site that is in Korean.

I translated the page -- it's current for a casino or something like that. However, the original site is available through the internet archive.

https://web.archive.org/web/20230521201604/http://wineworldfdw.co.uk/

I looked for the owner -- if I found the right person, he passed away last spring, which explains why the site is gone. It's common for unscrupulous people to snap up an existing URLs as soon as they are released and redirect it to their own to get traffic.

I'd love to repost some of his material, but respect the copyright statement that says no reposting of his material. If he is passed on, that won't happen. But the original pages are available at the above URL.

 

[Raptor99]

I use them as 1 gallon recipes, and add Nutrient, tannin, acid, sugar, water and yeast. Pretty much like any other batch.

Thanks! Which ones do you like best?