Thoughts . . . by Mark Rich

. . . scribbled . . . scrawled . . . trimmed . . . typewritten . . . grubbed up . . . squeezed from circumstance . . .

Wednesday, June 2, 2010

Strawberry Wine, Part II

As I noted before the holiday, the situation seemed promising for doing a direct comparison between cooked Wine 30, strawberry, and raw Wine 32, also strawberry, made soon afterward.

Having opened Wine 30 on that day, I went back into the basement to find Wine 32 -- and turned up Wine 30 after Wine 30. Somewhere among the bottles we may yet have some Wine 32. My suspicion, though, is that I had left the Wine 32 bottles on a table nearer the front of the basement ... so that they were the ones that I fetched up on whatever whimsical evenings they were that came along, when a bit of something different sounded like just the thing to break up the same-old.

The chances are good that this nicely set-up opportunity for visual and nasal and lingual comparative testing has passed us by.

On the other hand, the chances are mighty good, too, that had I found a bottle of Wine 32 in the basement, that day, I would have uncorked it, decanted it ... and then we would have said, "Ah! Better!" -- and consigned Wine 30 to the fridge for cooking, without giving a thought to doing a thoughtful, careful comparison.

For I did bring forth a Wine 29, rhubarb-strawberry, instead -- a raw wine -- and we said, "Ah! Better!" -- and consigned Wine 30 to the fridge for cooking.

We have quite a lot of Wine 30. We had better do quite a lot of cooking.

Cheers ...


  1. So do bratwurst do as well in wine as they do in beer? It seems it might be nice in the crepe recipe I just tried although that would be only about a quarter cup. Wonder what a strawberry wine reduction would be like...

  2. My word ... I have no idea. Bratwurst in wine ... and I am a loyal Wisconsinite, apt to suddenly salute at mention of either brat or beer ... yet clandestinely making wine ...