Now, before I start typing up my diary for the first bottle of Quince Wine, I should draw your attention to how to make it. If you click here, you will be taken to my instructions. The reason for this introduction is twofold:
1. My page on 'Quince Wine - The Making Of ...' is by far my most popular blog post since I started, with only Rose Petal and Crab Apple being anywhere near.
2. If you google 'Quince Wine' (and I have just this second tried this) currently I am the number one result. Which makes me feel quite giddy. I don't want this post to knock the 'Making Of' post off the top.
Anyway, here were my first impressions ...
There were many positive things about this wine. It certainly has the floral quince flavour that one might expect. It is clear and light and is an attractive colour. The walloping 'But' is that it is far too dry. To make it drinkable I have had to add a teaspoon of sugar syrup. And that makes it actively nice.
We have drunk the bottle to a Sunday roast dinner of chicken and the usual gubbins. What has made the meal remarkable is that I cooked it. Claire provided close instructions and gave me moral support, but otherwise it was my own doing. And because I am a man I shall probably go on about it endlessly.