This year, I've decided that I want to focus on making a dry fruit wine that could mascarade as a dry, grape-based red wine. Some may say why bother when you can buy grapes, but this is a personal desire. Whenever I've found commercial wineries that make fruit wines, they almost always range from semi-sweet to sweet dessert wines. My assumption is that when people know they are drinking a fruit wine, they expect it to taste and smell just like the fruit from which it's made, and that invariably means a sweet wine.
My question is--if you make a dry fruit wine that mimics a dry grape wine and give it a creative label with no clue towards its origins, would people notice? Since I'm more of a red wine fan(atic), the corollary question would be can you make a full bodied fruit wine that mimics a dry red wine?
Several examples come to mind that affirmatively answer that question. Blueberry wines can be made in a full-bodied style that are reminiscent of a light merlot (see my recent Bartlett's Winery Blueberry review and tale of my own 2006 Blueberry wine). Blackberries, elderberries, and black currants are other examples of possible contenders. I made a blackberry wine in 2006, but I have no experience with elderberries or black currants. I'd like to develop a fruit blend that mimics a cabernet sauvignon or pinot noir. I'm currently gathering recipe ideas to start my experiments, but I welcome any comments from readers.
What has been your favorite dry fruit wine?
a Wine Student