On Wednesday night, I was making a vegetarian moussaka a la Delia and all was going swimmingly until I got to the bit about adding several tablespoons of red wine. Ordinarily I would use real wine for cooking, but I don't think we have any, so I substituted elderberry instead. And once opened, it would be a shame not to finish the bottle.
This wine is an excellent elderberry - as dark and earthy as you would want. Claire thought that there was metal in its taste but I did not. And it worked well in the moussaka too, which turned out to be the best moussaka that I have done.
A photo of some gorse,
taken on 29th April