Tasting Notes

Mead is the oldest art of fermentation. Consumed by all from kings to peasants mead has gained a reputation as a giver of life, wisdom, courage and strength down through the ages. The term “honeymoon” has been associated with drinking mead during the month long celebration following a wedding in pagan times. In addition to the health giving properties of honey, mead was thought by Romans to lengthen life and to possess unique healing qualities. The ancient Nordic people considered the drinking of mead as a most important aspect of daily life. Legends of great mead halls, feasts and celebrations abound in the cultural histories of the countries of this area. It is the bee’s tireless search for nectar from thousands of blossoms that creates the honey in each bottle of mead. 100% natural honey is diluted with pure water and spices or berry juice to add further dimension and complexity. Special yeast cultures are added to this medieval style of Mead. A fermentation and slow aging process in European oak barrels occurs for up to three years before bottling.

Recent menu appearances:

GFCF Mead Dinner for Autism
Stone Pipe Grill, Sooke, BC 2010
Menu by Chef Trevor Forget

Organic turkey rillette and pistachio pate with cold-pressed exotic greens juice, extra virgin olive oil, balsamic vinegar, and greens -fibre masa tuille
pairing Harvest Melomel

Dungeness crab cake on grilled ghee-brushed GCFC bread, dill hollandaise, lettuce chiffonade, and chardonnay-pickled cucumber with deductions of sweet corn and red pepper juices.
pairing Wassail Gold Sparkling Mead

Woven tapestry of salmon and halibut with fried prawn pakoras on crispy quinoa risotto and roasted squash with green curry coconut cream and spiced mango coulis
pairing Wassail Gold Sparkling Mead

Char-broiled double lamb loin chop with Cognac coconut-cream demi on braised leg and diced potato latke with rutabaga, carrot, and turnip coulis
pairing Brazen Blackberry Melomel

Belgian-chocolate almond torte with Fireweed honey sponge toffee and vanilla bean Better cream
pairing Vintage Sac Fortified Mead

 

Hotel Grand Pacific - Corn Tasting Menu
Corn and Saffron Frozen Parfait with White Chocolate
Wassail Gold Sack Mead

Aurora Bistro, Vancouver October 2008
Your Food, Your Wine Wild Mushroom Tasting Menu In Honour of the “Drift” – Art on Main St.
Vancouver Island Chanterelle Velouté
with sweet corn foam & pickled peaches
Tugwell Creek Sparkling Wassail Gold - Sack Mead

 

Kickass Currant, Family Reserve - 2006
Bronze Medal Winner, Northwest Wine Summit 2008
$29.95 ..500ml ..13.3% Alc/Vol ..PH 5.5 ..RS 2 degrees brix ..166 cases
Fruit Source - black currant, wildfl ower honey, lightly aged in oak

A modern style of mead, this full bodied wine has a robust fruity nature. A rich cassis flavour with intense mouth appeal combines with a subtle honey background and a kiss of oak. Try this wine with cured and red meats or wild game. Serve at cellar temperature. This mead will cellar for up to 10 years. Currently Available

Solstice Metheglin 2006
Silver Medal Winner, Northwest Wine Summit 2008
$19.00 .750 ml ..13% alc / vol ..PH 3.3 ..RS 4 degrees brix ..105 cases
Fruit Source - honey, ginger root, and spice,
-no fruit- barrel aged in French oak

A family recipe with a modern twist. Wildflower Honey and a blend of ginger and spices is added to pure water and fermented with special yeast. Aged for 6 months in French Oak barrels, this off dry mead makes an excellent dinner wine to serve with fowl, fish, or spicy foods. Serve at cellar temperature. This mead cellars well for 10-15 years. Currently Available.

 

Wassail Gold - Sack Mead 2006
$18.00 ..375ml ..12% alc / vol ..PH 3.4 ..RS 6 degrees brix ..417 cases
Fruit Source- honey and spice, no fruit -barrel fermented
and aged in French oak

This mead is for those liking a sparkling wine. This style of mead is made with an extra amount of premium natural honey, less water, special yeast cultures and is fermented and aged in French oak barrels. A sophisticated palate cleanser between courses, nice paired with fruits, aged cheeses and lighter deserts. Serve at cellar temperature. Currently Available

 

Recipes:

Lavender Honey Cheesecake
serves 6-8 people

1/2 lb shortbread cookies or graham wafers
5 tbsp melted butter
3 tbsp lavender petals, fresh or dried, tied in cheesecloth
6 oz wildflower honey
8 oz light cream cheese
1 1/2 cups heavy cream

Place cookies or wafers in plastic bag and crush them until they are quite fine. Place crumbs in a bowl and combine them with the melted butter. Press this mixture into a 9 inch spring form pan and place in the refrigerator for 1 hour.

To make the lavender infusion pour 2 1/2 tbsp boiling water and 2 teaspoons of honey into a small metal bowl and steep lavender in this for 15 minutes. Remove the lavender and let cool.

In a large bowl beat together the light cream cheese and honey until it is smooth then gradually add the lavender infusion until the mixture is smooth. Whip the cream until it forms soft peaks and then fold into the cheese mixture. Pour the filling over the crumb base and place in the refrigerator for 3-4 hours to set.

Sprinkle the top with lavender flower to decorate before serving. Run a warm knife around the inside edge of the spring form pan. Slice to serve.