Alright, let’s talk about this raisin red wine, you know, the kind made from them dried-up grapes.
I ain’t no fancy wine person, mind you. I just know what I likes and what I don’t. This raisin red, well, it’s somethin’ else. They call it “passum” way back when, them Romans did. Fancy name for somethin’ that’s just plain good, if you ask me.
Now, how they make it? It ain’t rocket science. See, they take them grapes, yeah, regular grapes, and they dry ’em out. Let ’em sit in the sun, I reckon, ’til they get all shriveled up like raisins. That’s why they call it raisin wine, see? Smart folks, them wine makers.
- Drying the Grapes: This is the important part. Drying makes the grapes super sweet, like 30 or 40 percent sugar, they say. That’s what makes the wine strong and tasty.
- Fermenting: After drying, they squish the grapes and let the juice turn into wine, just like they do with regular grapes. It’s the same old way, but with them dried-up grapes, it makes it different, you know?
- Different Kinds: Now, some folks make raisin wine with all sorts of grapes. I heard of somethin’ called Cabernet Sauvignon, sounds fancy, but it’s just another grape, I guess. And they got others too, makes all kinds of different raisin reds. Some strong, some not so strong.
This raisin red, it ain’t like them other wines, the watery ones. It’s thick, you know? Like syrup, almost. And sweet, oh lordy, it’s sweet. But not too sweet, mind you. It’s got a kick to it, makes you warm inside. Perfect for a cold night, sittin’ by the fire.
I heard tell some folks make wine from other things, not grapes. Apples, cherries, even them little blueberries. Fruit wines, they call ’em. But ain’t nothin’ like a good raisin red, if you ask me. That’s the real deal.
Now, the taste…that’s where it gets interestin’. Some of them raisin reds, they taste like…well, like raisins, I guess! But there’s more to it than that. You get all sorts of flavors, depending on where them grapes come from, I reckon.
Warm Climates vs. Cool Climates: They say if the grapes grow in a warm place, the wine will be big and bold, like a strong cup of coffee. But if they grow in a cool place, the wine will be lighter, more like…well, like a weak cup of tea, I guess. This raisin red, it’s somewhere in between, I think. Just right.
And let me tell you, a little bit of this raisin red goes a long way. It’s strong stuff. You don’t need to drink a whole bottle to feel it. A glass or two, that’s all you need. Any more than that, and you’ll be stumblin’ around like a newborn calf.
Some folks, they like to drink their wine with food. Me, I like it just fine on its own. But I guess if you wanted to, you could have it with some cheese, or maybe some crackers. Or even a piece of pie, if you’re feelin’ fancy. But me, I just like to sip on it slow, and enjoy the taste.
Now, I ain’t no expert on what they call “liqueur wines.” They sound fancy too, made with them “aromatic grapes.” But I tell you what, this raisin red, it’s got its own smell, its own flavor. It don’t need no fancy name or nothin’. It’s just good, plain and simple.
So, if you’re lookin’ for somethin’ different, somethin’ with a bit of a kick, give this raisin red a try. You might just like it. And if you don’t, well, more for me, I say. This ain’t no fancy wine talk, just plain folks talkin’ ‘bout good wine. That’s all there is to it, nothin’ more, nothin’ less.
Remember, drink it slow, enjoy it, and don’t go drinkin’ too much, or you’ll be sorry in the mornin’. That’s the best advice I can give you. And believe me, I know what I’m talkin’ about. I’ve had my fair share of raisin red in my time.
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