Faithful readers will recall that I had an idea for an "icewine"-style dessert wine made from Maple Syrup. Version 1 was started earlier this year and I finally got around to filtering and bottling so I could send a sample into the Winemaker Magazine competition. Of course, when you are done bottling, there's always a little left over in the filter, the tubing, and that not-quite-so-full bottle so that I could sit down after clean-up and enjoy the fruits of my labor. Gee shucks, such a tough hobby...
Vermont Maple "Ice"
Stats: 11.5% ABV, RS = 293 g/L, pH = 2.97, TA = 8.6 g/L
Appearance: Crystal clear, light golden brown, nice strong legs
Aroma: Maple syrup with some nutty & citrus notes
Taste: Bold maple syrup taste with a nice sweet finish that has some interesting pecan/walnut flavors and a citric kick. Thick body. Maple syrup on steroids. Yummm....
Overall Impression: I'm usually not a sweet wine fan, but this is pretty good stuff! Quite pleased with how this turned out. It's sweet, but smooth enough that the sweetness just kind of rolls off your tongue. I'm picturing this poured over some vanilla ice cream at night or even pancakes in the morning.