I have lots of Oregon brand fruit (not puree) I had planned to use to make raspberry wine. Then I see CJ Berry states it is a vile idea and raspberry is too strong. Terry Garey states that is is her singular favorite of all fruit wines, and her personal reserve for personal VIPs and special occasions.
So should I go ahead, am I wasting my time, should I chuck them in the rumpot instead?
Anyone specifically used oregon brand fruit for raspberry wine?
Cheers
Sean
I don't know what you mean by "Oregon brand", but I think raspberry wine is magnificent.
One thing that winemaking has taught me is to completely ignore the opinions of others, because I'm making wine for myself- not CJ Berry, not Stanley F. Anderson, not the fellow in the wine store who insists that the best fruit wines taste exactly like grape wines.
Try it. See if you like it.
CJ Berry did not live in Oregon.
I have tasted EXCELLENT Black Raspberry wine.
I have made some Red Raspberry wine from the shady portion of my back yard - not so good - way too much Raspberry and highly acidic.
In a couple weeks, I am planting 25 Black Raspberry plants in a sunnier part of the yard.
Make the wine.
Here is a suggestion. Make a batch of Welch's Niagara White Grape frozen concentrate wine along with the raspberry. Use Jack Keller's recipe. The Niagara makes a very nice white table wine by itself but it also makes an excellent blending wine for all kinds of fruit wines. It will add vinuosity to the country wines and will cut down on the taste of a too strong wine. I have been doing this fairly regularly the last few years. In fact, I have a bunch of Cranberry that my wife loves but I find a bit, well, too cranberry'y. So I will open a bottle of cranberry and a bottle of Niagara and blend it right at the table.while she drinks it straight.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.