Macadamia Nut Honey Wine
Wednesday, September 12, 2012
The sweet delights of the Hawaiian Islands can be found in our own award-winning Macadamia Nut Honey Wine. This wine is a lighter twist on sweetness, made from luxurious honey taken from the blossoms of our island’s macadamia nut trees, and transformed into an after dinner treat that is sure to drench the senses in the sweetness of honey.
It offers a sweet honey taste with a subtle nutty finish. This unique creation can be served well-chilled with your favorite dessert, or slightly warmed for those cooler evenings.
Tieton Cider Works Tieton Frost
Friday, June 29, 2012
“Our autumn harvest blend of Jonagold, Pinova, and Winter Banana apples. This pale yellow cider is expressive and floral, with a pleasing sweetness.”
Clover Meadow “Honey Bee” Mead
Tuesday, June 19, 2012
Less sweet than other meads, this honey wine is made by fermenting honey with no added fruit or sulfites, and finished at almost no residual sugar. “We’ve noticed that people who like this wine tend to be beer drinkers.” This wine is available in both oak-aged and non-aged variety.
Finnriver Pear Wine with Apple Brandy
Monday, April 2, 2012
“The elegance and sweetness of the organic pear is blended with our custom-distilled apple brandy for a luscious cordial-style dessert wine.”
Windfall Orchard Ice Cider
Monday, December 12, 2011
Chef Brad Koehler grows more than eighty varieties of heirloom apples in his three-acre orchard in Cornwall Vermont. We use over thirty of them in this “ultimate blend” ice cider. It is exceptionally smooth and round-flavored, with just the perfect amount of acidity to balance the sweetness. Currently sold out (as of April 2020).
Eden Vermont Ice Cider — Northern Spy
Thursday, December 1, 2011
This single-varietal ice cider is aged in French oak, imparting structure and delicate spice. Northern Spy is an antique variety of apple that was one of the three most popular in America at the end of the 19th century. It has a sweetly tart flavor that is superbly enhanced by the oak.
Eden Vermont Ice Cider — Calville Blend
Thursday, December 1, 2011
This is our flagship ice cider, now on its fourth vintage. In addition to MacIntosh and Empire, Russets provide full-bodied sweetness, Calville Blancs provide acidity and citrus notes for balance, and Ashmead’s Kernels provide natural tannins for structure. Serve with artisanal cheeses, game or dessert. 2010 vintage released in August of 2011.
Cerise Cherry Port
Sunday, September 25, 2011
Made in the traditional port-wine method, winemaker Mark Johnson added yeast to fresh cherry juice and fermented to 8.5%, then stopped fermentation by the addition of Chateau Chantal’s own cherry eau de vie (which is too high in alcohol to direct ship, unfortunately) bringing the alcohol content to 19.2%.
Tastes like a fine, powerful port with supremely rich cherry, tobacco and wood smoke complexity. Snifter-ready for a cold, dark night or pair with chocolate for the perfect dinner party nightcap. Truly superb, with the medals to back up the statement.
Rhubarb Dessert Wine
Wednesday, September 21, 2011
A pure rhubarb dessert wine with rich tones of kiwi, citrus, honeydew, and cantaloupe. Like rhubarb picked fresh from your backyard.
Tuesday, September 20, 2011
This port-style sipper is a favorite. Fresh, ripe black raspberries are hand-picked and fermented into this unique and luscious blend (with estate red grapes including Tannat, Petit Verdot and Cabernet Sauvignon). Half a pound of fresh ripe black raspberries goes into every bottle. Enjoy it with your special friends or after a meal. Complements chocolate and desserts, and great on its own.
Categories:1 2 Next »