Mead

It seems that it’s been more than a year since I wrote anything for this web site. Why that is, it’s hard to say. It’s been a very busy year, and some things end up taking lower priority than others, which is a shame. To be, for a year, in a state where a large number of things take a higher priority than wine, is sad indeed.


During this time, however, I have discovered mead. Or, perhaps, I should say rediscovered.

The first time that I had mead that I really enjoyed was in DC in 1997, at an Ethiopian restaurant. The Ethiopians, in addition to making the best food on the planet, also make some excellent mead. Somewhere in my notes, I have the name of the particular wine that we had at that meal, but it would involve walking back upstairs to my office, which I don’t feel like doing right now.

But in the last few months, I have discovered the mead of Chrisman Mills Winery. Made from clover and wildflower wine, it has the charms of both. It has the bright grassy flavors of clover (if you have not ever picked clover and eaten the leaves, you are missing one of life’s great simple pleasures) and the scents and tastes of a million wildflowers. It is wonderful for sipping out on the deck, or as a companion to a picnic, or for inspiration while I work on my book.

Unfortunately, it appears that this particular years batch of Chrisman Mills mead is almost exhausted. They had just a few bottles of it a the store when I was last there. But I expect that there will be some more soon, and I’ll be sure to stock up.

And, I expect that I’ll be experimenting with other meads in the coming months, so watch this space for more comments on those.

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