"TN": Meaning Of ?

That's funny. I had long wondered the same thing, and never read any posts that began with TN, since I thought it was about wine from Tennessee. I had no interest in wine from Tennessee, in fact I didn't know that they made wine in TN.

Same here when I saw WA, I always deleted the email thinking it was a Washington state wine ;-)) Dee Dee

In fact there are now quite a few TN wines. See

In fact most US states now produce some wine that

I found there are a very few wineries in Alaska. Most make fruit wine and a bit of grape wine also is made from juice from California and Canada (it likely is too far to ship ripe grapes). I did not find any wines claiming to be made from grapes grown in Alaska. I found an icewine and something I have not been looking for - a sparkling rhubarb wine!

There is a bit of grape wine made in Hawaii from Hawaiian grown grapes. The climate of most of Hawaii likely is not well suited to the more popular wine grapes. However there is much fruit wine made. How would you like some guava wine? At least one Hawaiian winery will ship to some US states.

cwdjrxyz wrote on Thu, 12 Feb 2009 13:11:20 -0800 (PST):

I've had pineapple wine in Maui and it's not great but it's drinkable . The same winery (I'd have to look up the name) also uses real grapes and the same tasting comments apply.

This is one of the rare fruits other than grapes that have lots of tartaric acid. On the surface it seems to me that pineapple would be a good candidate for winemaking... Maybe it's a matter of finding the right terroir, reducing yields, experimenting with harvest time...

I like their pineapple wine - a fine food pairing, I think, with a bone in ham.

Just imagine the future possibilities, people will be talking about pineapple varieties and vintages, terroirs. A 1998 Kona Sugarloaf with searing acidity, a 2001 Pernambuco "vendange tardive" with fine aromas of... yes, pineapple... plus a 2005 Reunion AOC Victoria Gourmet. With enough global warming we could even grow these in Languedoic someday... :-)

You might be thinking of

Also see

Besides some grape wine, Mexico also makes a "wine" called pulque from a species of agave. Much of this is low grade, cloudy, and is apt to give one the "tourist trots", although it should be quite possible to make premium grades. It could be that the agave used has a mucilage- like substance as do some cactus plants. Although some cactus is good cooked, often it should be cooked with several changes of water to get rid of the mucilage-like substance to avoid the "tourist trots". Perhaps one could make some chili pepper wine by adding chili peppers to the fermenting pulque. Even a sparkling version might be possible. This might match some SW US foods. The Russians make a pepper vodka, so why not a pepper pulque? :-) . If global warming is more severe than expected, perhaps growing classic wine grapes in the Languedoic and elsewhere in France will become impossible, and pulque will replace wine as the national drink of France :-) .

cwdjrxyz wrote on Sat, 14 Feb 2009 13:40:51 -0800 (PST):

And why not? But I've had pepper vodka from Russia and like it for Russian style "down the hatch" drinking if it has been kept in the freezer. I've also tried Absolut "Peppar Vodka", which is a big disappointment since it seems to be made with sweet green peppers. Making your own pepper vodka is fairly simple.