jlc@afinitc.UUCP (Jerry Collins) (04/05/85)
[] Does anyone know of any commercially produced meads. Any information concerning vintners, and their addresses would be appreciated. I am more inter- ested in sack meads than dry ones, but I'll take anything. And while I am on the subject, does anyone have any recepies(sp?) for making your own mead. I am always on the outlook for new ways of making it. Thanks, Gerald L. Collins [...!ihnp4!wucs!afinitc!jlc]
krs@amdahl.UUCP (Kris Stephens) (04/09/85)
> [] > > Does anyone know of any commercially produced meads. [...] > > Thanks, > Gerald L. Collins > [...!ihnp4!wucs!afinitc!jlc] Rapazini in Gilroy, CA, makes a wide selection of unusual and specialty wines, along with Cabernet, Zinfandel, etc. Among the specialty wines are: Mead - I like it best when it's been heated like Sake. Ambrosia - Very sweet, very romantic. A glass each will do for two for most of an evening's "spooning". Apri___(?) - An apricot-based desert wine. Good after a heavy meal or on a hot afternoon. Sorry I can't remember the whole name. Garlic Wine - Yup. Wine from garlic (Gilroy is, after all, "The Garlic Capitol of the World"). It's claimed that there is no aftertaste, but, while I found this wine tasty in the drinking, it stayed with me for hours afterwards. Someday, I'll try using it in a sauce for fish - bet that'd be great! Rapazini's Tasting Room is just South of Gilroy on Highway 101 next to Mirasou's Tasting Room. You *should* be able to get mail to them via: Rapazini Winery, Highway 101, Gilroy, CA. -- Kris Stephens (408-746-6047) {whatever}!amdahl!krs [The opinions expressed above are mine, solely, and do not ] [necessarily reflect the opinions or policies of Amdahl Corp. ]
duane@anasazi.UUCP (Duane Morse) (04/10/85)
> > Does anyone know of any commercially produced meads. Any information > concerning vintners, and their addresses would be appreciated..... Merrydown Mead from England seems to be fairly available in this area (Phoenix). It's pleasant but not outstanding. Some while back I was able to get a Polish mead, the name of which I've unfortunately forgotten), and I recall that it was excellent.
will@anasazi.UUCP (Will Fuller) (04/10/85)
> [] > > Does anyone know of any commercially produced meads. Any information > concerning vintners, and their addresses would be appreciated. I am more inter- In Salvang in northern California the various shops have a good stock of Danish meads. The shops there probably mail out of state. You could always ring one up.
joeloda@aicchi.UUCP (Joseph D. Loda) (04/17/85)
> > [] > > > > Does anyone know of any commercially produced meads. [...] > > > > Thanks, > > Gerald L. Collins > > [...!ihnp4!wucs!afinitc!jlc] > > Rapazini in Gilroy, CA, makes a wide selection of unusual and specialty > Rapazini's Tasting Room is just South of Gilroy on Highway 101 next to > Mirasou's Tasting Room. You *should* be able to get mail to them via: > > Rapazini Winery, Highway 101, Gilroy, CA. >Kris Stephens (408-746-6047) {whatever}!amdahl!krs The address I have for Rapazzini is: Rapazzini Winery Highway 101, Box 247 Gilroy, California 95020 -- Joe Loda Analysts International (Chicago Branch) (312) 882-4673 ..!ihnp4!aicchi!joeloda
berry@zinfandel.UUCP (Berry Kercheval) (04/17/85)
>> Does anyone know of any commercially produced meads. [...] >> >> Thanks, >> Gerald L. Collins >> [...!ihnp4!wucs!afinitc!jlc] I have found all commercial meads to be sickeningly sweet. It seems to me that the commercial manufacturers all think that if it's made from honey it must be sweet. I make my own mead, and ferment it bone-dry. It makes a nice white wine-like drink, but very different since it is reminiscent of flowers, and not grapes. -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900 (kerch@lll-tis.ARPA)