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
ageing process in European oak barrels occurs for up to three years before bottling.
Recent menu appearances:
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
This modern style of mead is a family secret. A full bodied wine with a robust fruity nature. A rich cassis fl avour with intense
mouth appeal combines with a subtle honey bakcground 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. Wildfl ower 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, fi sh, or spicey 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.
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