Hey people...it's time again to play "Name That Wine!"

[badgerpup]

:hi:
Was working on my wines last night...had a couple going from primary ferment into settling. The spiced apple wine* is nice, but overly sweet to my taste. Then I got one of those :think:....

I've got all this rose tincture**...what would happen if I add a bit of it to the apple wine?

It WORKS is what would happen...:bounce::toast:
Stuff's pretty damn potent, seeing as how the wine was about 18% to start with, and the tincture just ups the ante...but I've got a rather nice dessert wine here.

Now here's where I need help...

Spiced Apple-Rose...is kinda :boring:.

Any ideas on a name for this?

BTW...that powerfully kickass, nevermind about the names, pineapple/brown sugar/spice wine ended up as Port Carribe:toast:

* wine was made from Zeigler’s Autumn Harvest apple cider- recipe on request

** tincture of rose obtained by saving all my rose petals (maybe comes out to a two-gallon container volume when they're dried :shrug:) and steeping them in a fifth of Everclear until all the color and scent went into the liquid, squeezing the last drop out of the petals (which were completely white by then) and refrigerating the result to promote clearing. The stuff doesn't have a rose aroma until it gets rather diluted.

[Stinky The Clown]

1. I have an uncle who emigrated to France and now makes wine there ......

(Joke .... its a joke ..... Beauzeaux le Clown) :hi:

[alstephenson]

10. This wine was on sale at the super market so I tried it.

It's pretty good and I love the name. Too cute.

[Sparkly]

2. Move the "E" in "Rose" and you get "Eros," which is nice...

(Eros is the Greek god of love.)

Could you do something with that?

Btw, pay no attention to the clown above. It only encourages them. (I made the mistake of actually buying him Beauzeaux -- Clown wine! What will they think of next?!)

:hi:

[Warpy]

7. I like that, it avoids the confusion

between rose and rosé. The "Rose Petal & Spiced Apple" can be underneath.

[Tab]

3. When you get to making the cheap stuff, you can just call them "Seedless Red" and "Seedless White"

How about "Apple Rose" in another language?

Apfel stieg (German)


French, Italian, and Spanish don't translate so easily (as far as a wine name goes)

[badgerpup]

4. It's kind of a snobby affectation with me...

...but I've NEVER made a grape wine in the 15 years that I've been making wines.
Started out with some old country recipes that looked more interesting, then I got snobby.

I've made wine from pineapples, cherries, apples, ginger, mint, pomegranate, plums, rhubarb, lavender, elderberries, and several meads...probably more, but that's all I can remember.

I do use raisins in some of my recipes, but that's to get the tannic acid more than anything else.

[pinto]

5. Pomme de la Rose?

[Cassandra]

6. The serpent in the Garden of Eden?

Or some variation.

[sandnsea]

8. Rosa Fioritura

Rose Blossom, or something like that.

[Sentath]

9. I don know about a name, but

If you want I'll commission the label art for you.

Its a colored pencil red apple with a cartoon / tattoo style (black line and fill) rose stuck through it tattoo art style.

I know someone to ask, and if he can't I'll put it out for bid.

[mtnester]

11. Hmmm...Whilst Googling for neato apple/rose wordplay, I stumbled upon...

Rose Hip Apple Wine Jam

Ingredients:

3 cups plump, ripe rose hips
3 tart medium red apples
5 cups water
1 cup dry white wine (Chardonnay or Sauvignon Blanc)
3 rounded tsp. Fruit-Fresh® or ascorbic acid (3 Tbs. lemon juice may be substituted.)
6 1/2 cups sugar (exactly)
5 drops red food coloring (optional, may be needed if hips are orange in color)
1 package (1 3/4 oz.) powdered Sure-Jell® or other powdered fruit pectin


Directions:

Place cleaned and trimmed rose hips, cored and chopped apple (peeling is not necessary), water, wine, and Fruit-Fresh® into a large pot. Boil until apple is soft and the hips begin to split (15-20 min). Crush fruit and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain away solids. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups. Return juice to a clean pan, add food coloring (if desired), and bring to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell® and bring back to a full boil (one that cannot be stopped by stirring). Add sugar and bring back to yet another full boil. Stirring constantly, boil 1 or 2 minutes longer. Remove any foam as necessary. Ladle into sterilized jars to within 1/4 inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes to insure the solids don't settle to the bottom of the jar. Clean the sides of the jars when cool to the touch. Label and date. Yield: about 3 1/2 pints.