Well, doesn’t time fly. It felt like today was an age away when we finally put the stoppers in our plum wine bottles last September. They looked so pretty and drinkable that the idea of waiting at least six months until we could pop the corks was almost unbearable.

Well, today we opened the first one, and it far exceeded our expectations. It was fruity, but not too sweet. Lighter than a red, but not as tart as a white, nor as saccharin as a rose. It had a very sight tingle to it, yet it wasn’t fizzy like a sparkling wine. We both agreed that it was perhaps the best wine we’d ever drunk – bar none.

And yet it was so simple to make. Nothing but plums picked from the local trees, growing wild in the nature reserve, some water, some sugar and a little yeast to help it ferment.

The only problem is, our stock runs to just 12 bottles (and it was so good we couldn’t stop ourselves drinking a whole bottle last night, leaving us with decidedly heavy heads this morning) so we’re going to have to be careful about rationing ourselves.

We’re also going to have to pick a lot more plums this summer to make enough wine for next spring.

Bottles of plum wine

Related posts:

1. Making plum wine
2. Moving on the plum wine
3. Starting the Christmas wine