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.