Cherry Wine - Tell me about it
I have a bottle of Cherry wine from Carlson in Colorado. It is non-vintage.
How would this be best enjoyed? Chocolate dessert?
With a meal?
I bought this bottle in the summer of 2005, is it subject to deterioration after three years in the wine rack?
Any advice is appreciated.
You can ferment just about any fruit to make some sort of wine. For most fruits you need to add sugar: I've made wine from sour cherries, which obviously have nowhere near the sugar content of wine grapes. It was interesting and tasty. Dry, sour, lightly alcoholic (8% abv, maybe, I don't recall exactly). I mostly used it for cocktails, and used it quickly while it was young and full of fruit. That is the idea of a fruit wine, after all.