Master drinks WINES that are NOT WINES

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MASTER Drinks Wines that are not Wines: Fruit wines.
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I have used this glass in this Video: RIEDEL Performance Riesling.
I have tasted the following wine in this Video:
2020 Von Wiesen Quitte & Eisenkraut (Quince and Verveda) Hessian Bergstraße - 12 US $
NV Kystin Cidre (Apple) Cuvee XVII Brittany France - 12 Euros
NV Eric Bordelet Poire Granite (Pear) Normandy France - 17 US $
2015 Cold Hand Winery Rheum (Rhubarb) Denmark - 36 US $
NV SAV Winery 1785 (Birch Tree) Sweden - 20 US $
Bulles de Ruche Hydromel Linden Flower France - 15 US$
NV Bodegas Platé Platé Blanco Semiseco (Banana) Tenerife Spain - 12 US$
Frederiksdal Kirsebaervin Reserve (Cherry) Denmark - 50 US $
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.
Wine in most legislations has to be an alcoholic drink made from fermented grape juice. Fruit Wine does not have to be made out of grapes. They are amongst the oldest alcoholic beverages and might even be older than wine made out of grapes but it is difficult to say.
The big advantage of grapes is that you can produce large volumes of them in a vineyard and that they have high sugar levels and therefore ferment readily. But grapes do not grow everywhere so people got creative in order to produce wine. The most popular western fruit wine is cider made out of apples but you can also make wine from bananas, pineapple, cherries or even Dandelions and there is mead, which is made from Honey. I’ve picked various high-quality fruit and flower wines to see if they can be as tasty as grape wine.

[@MiguelDunham]

Glad to see you working some non-grape wines into your content and rating them seriously. Very interesting!

[@SimonFalkentorp]

I am from Denmark, and I really like the Frederiksdal Cherry wine, but their best is the “Rancio”. I haven’t tasted the Cold Hand Rubarb, but a lot of their apple wine.

[@henriknilsson7730]

Amazing to see Frederiksdal and Rheum work their way into your video - Svenborg Vinrabarber is the best rhubarb to make juice from and has an amazing taste. They make amazing products and is a good story.

[@hhallengren]

Thank's for an awesome video! Only heard about SAV previously - but now I put in an order for a few bottles as well. As a Swede living in France its a perfect conversation piece to the dinner table. You should also try Brännlands Iscider - a Cidre de glace (Ice wine cider) produced in northern Sweden with apples from both north and south. Very popular among sommeliers and "normals" alike in Sweden - tastes great!

[@passengersplace]

It would surely be funny to take a tour of a Champagne house in France and wind them up by deliberately misusing the appellation. "Yeah, this is good, but do you know we're now making our own Champagne in Sweden out of tree sap? From what I hear there's even a Champagne in Hawaii that's made out of pineapples too!"

[@MrPeteRocha]

I've been hoping you'd do a cognac/armagnac tasting at some point. It's a very complex and well-made spirit and kind of like a cousin to wine. I'm curious to hear your thoughts on some of them.

[@panaceiasuberes6464]

Didn't know the Rhubarb one and the Quince and Verveda one. Hydromel, when well made, its an amazingly complex drink. Maybe in a future edition you can add an Hawaiian pineapple wine, they're really complex and tangy, completely different of what we think a pineapple should taste.

[@elfblood9127]

i always try to guess your points on a wine before you state them and based upon your non-numerical assessment I almost always come to within one point of what you come up with before you state it. This shows how consistent you are and reveals the honesty and objectivity that you convey in your non-numerical assessments. Lots of fun. Thanks for the 'work' that you do.

[@KlausValk]

You know it's a good day when MW Konstantin Baum uploads an interesting video.

[@andreakimmel6651]

I work in a winery in Homer, Alaska, Bear Creek Winery, and we specialize in locally grown fruit and berry wines. Rhubarb, Raspberry, Gooseberry, and Black Currants. We have a lable for blended wines with Grapes grown outside the state, and another lable for our 100% Alaska grown varieties without grapes.

[@TorkildKahrs]

Almost thought you knew Danish for a second there

[@MrUfcfan10]

Please can you do Portuguese wines including douro Valley aswell as other regions that we may never have heard of. Also, a Port tasting session would be good also. Thanks.

[@williamrobinson7435]

The cherry wine looks impressive. The Nordic Triumvirate takes the biscuit here. Most informative and interesting. 👍

[@carlcadregari7768]

Other than ciders and some mead those are all new to me. I’ll be looking for the Sav and Rhuem for sure! Thanks for a very interesting post.

[@williamrobinson7435]

The birch sap thing looks interesting. I have been amazed by the own brand Co-op Chilean Sauvignon Blanc. Under £5, and recognisable as a white Sauvignon. Chewy flavour. Melon on the nose. Drinkable. Impressive, and FANTASTIC value for money. 👍

[@jackphillips2879]

Interesting video. I’m keen to try some banana wine! If you’re tasting fruit wines you had to include an English cider or a Perry, it’s not just made in France and there is a lot of history and tradition around cider in the West Country

[@joewheatley21]

Try strongbow

[@sergejhrustic6462]

@@joewheatley21 Not strongbow please, lol. There are so many better and less commercial ciders out there.

[@bor4oborisov]

Great video again. Last 2 weeks I was harvesting my 1 acre of sweet cherries in the iconic cherry region of Kjustendil, Bulgaria and for the first time I made a small amount of cherry wine which still ferments. I’ll see what will happen. Making fruit brandy in Bulgaria(and Balkans) has a very very long tradition, but fruit wine is fairly uncommon.

[@scottjeffery6089]

Absolutely love all the Frederiksdal wines. The Cold Hand stuff is also great. Happy to see them get covered on your channel.

[@Kobrag90]

As a brit, especially from a famous pear region, its nice to see you enjoy apple and pear wines. =]

[@thebestMJfan]

I love cider very much, especially those really dry ones from northern France, but no one has ever agreed with me when I say a good cider always reminds me a little bit of an old attic. I finally felt understood when you called the first one 'dusty'!

[@KenJohnsonUSA]

I hate honey, but I love making meads. I even wanted to open a meadery until I realized the US government red tape made it too cost prohibitive. My most popular mead is a chocomel (a chocolate mead). I also make a lot of good metheglins (spiced meads). I am presently doing a number of hydromels (low alcohol meads) using gallberry honey. Gallberry honey has a dark, malty flavor to it with pronounced bitterness on the back end. Some of these hydromels are flavored with blackberries, beets, and even maple to make an acerglyn (maple mead). I'm using the hydromels as a cheap and fast way to explore new flavors and techniques as they relate to a specific variety of honey. I am particularly excited for the beet hydromel as since beets, when fermented, are said to take on a cherry flavor while losing almost all of the earthy, beet-like flavors. In fact, beet root wine is oft times called the "poor man's cherry wine." If it turns out well, I plan to make a faux cherry cordial chocomel sack mead (high alcohol mead of >15% ABV).

[@Alex-mi6oi]

As always an informative and interesting video! Thanks Konstantin 😊

[@KonstantinBaumMasterofWine]

Glad you enjoyed it!

[@Vadacax]

Thank you Konstantin for yet another great video!

[@KonstantinBaumMasterofWine]

Thank you very much!

[@TorkildKahrs]

For a future tasing you should give apple cider from Hardanger, Norway, a try.

[@sebastianpeheim8851]

or maybe also spirits. i recently got a bottle of aquavit from the bivrost distillery in norway. apparently the northernmost distillery in europe oder worldwide

[@Looptydude]

Lucky enough to have a meadery close by and they are fantastic. I also make it myself and usually keep mine pretty dry. My favorite homemade mead is made with tart cherry juice.

[@timmerk936]

Great stuff, loved to see you check out fruit wines! The mead you had seems however not to be representative for whats out there. If you can get your hands on stuff from e.g. Schramms or Superstition you should definitely try it (some online shops from denmark or the netherlands ship to germany). My favorites are Schramms cherry and blackberry meads. Copenhagen meadery also makes good stuff from blackcurrant and cherries.

[@sirclemeni1]

if you are interested, haselauer from austria is a fruit farmer, doing apple and pear wines (most in austria) from single varieties and even single trees. they are doing great stuff you should definitely check them out.

[@robnew808]

You may have had a flawed bottle of the Bordelet Cider. I've had 5 or 6 bottles and never noticed an overpowering or out of balance bitterness.

[@danielemdalashkanian1890]

Super interesting content! 🇩🇰 I can also recommend Andersen Winery from Mols, Denmark. Amazing fruit sparkling wines.

[@YBenjamin1996]

So glad to see you covering this topic, as a former Mead maker now on the WSET track, it's exciting to see an MW taking these wines seriously. Love your content !

[@andreassvensson228]

if you want to drink berry/honey wine marlobobo from norway is recommended, you can get it in webshops from germany/netherlands, it's only two ingredients, berries and honey, so not quite mead, but wild honey is to make it kind of like a dessert wine, most of the times it's with wild berries. also recommend blaxsta which make raspberry wine as well as, ice wine as well as brännland which makes natural ice cider/wine, where the apples freeze at-20 then gets presssed and naturally ferment to a dessert wine. ainoa from finland also makes great use of wild nordic berries with grape juice

[@TheTimN8er]

This is so cool, would love to see more like this

[@ThomasMauger]

Great video! I've tried a cider from Brittany at a great hostel in Dol-de-Bretagne, served in the traditional manner in a shallow bowl. I agree that it was very much an acquired taste, as was the traditional andouille sausage I tried at a local restaurant. That was a trip while I was doing study abroad in Metz, where I tried a mirabelle plum champagne. Don't remember much about it, but I had a wonderful night drinking the bottle I had poured into a thermoflask so I could get drunk while baking banana bread in the common kitchen of the student housing. My absolute favorite non-grape wine would be apfelwein from Frankfurt. We had a train layover in Frankfurt on the way to and from Vienna and ordered a liter draft of it with breakfast on a Sunday, much different than the "hard ciders" we get here in the US.

[@jovegajo]

I think in English we really need words for the "non-grape 'wines'"... since the word "wine" really does allude to grapes.

[@MichaelAndersen_DK]

One of the local shops has the Frederiksdal Reserve. Gonna try that one out really soon. Cheers!

[@Parnpuu1]

Ainoa Sametti - best non-grape based dessert wine I’ve ever tried. Based on wild blueberries and comes from Finland. Definitely recommend for your next video.

[@steffeeH]

I make fruit wines myself. I've made a semidry gooseberry and elderflower wine that tasted like a really lovely pinot gris, I've made a baked plum rosé that is currently aging in the bottle, and I also have a white plum wine aged on the lees that is currently aging and clearing up in the carboy. Really looking forward to tasting the last one before doing some adjustments and bottling. The last time I tasted the white plum wine it smelled like a riesling with notes of grilled lemon from the lees and some citrus peel, aside from the obvious plum notes. Also have some mead at clearing from my parents' beehives that I will later blend with some oxidized honey for a complex dessert honey wine.

[@guyn8777]

This was really interesting--for me and what it could mean for my wife. She just can't get into dry wines but I know she would be open to sweeter ones. Konstantin, how about a video on (mildly) sweet wines? For those whose palates skew in that direction.

[@livelifefullytomax]

Enjoyed watching you taste fruit wines. I recently started to make fruit wines as a hobby. I found your comments on the Cherry wine interesting. I've made Cherry and Raisen wine, but I overshot on too much acidity (PH 3.49), so it wasn't great, but I'm tempted to try this fruit again now. Would also love to try Blackcurrant. Would be great to see you review a Bluberry wine. Great viewing. Thanks

[@andreasguerrero3865]

I am curious about the banana wine. Platanos are actually a variety of banana that is not sweet like the banana people in non tropical countries enjoy. They are very starchy and are eaten much like potatoes. I wonder if the banana wine production, if it is made with plantains, is actually more like beer making than wine making, though the product seems more wine like

[@iamaro]

In Pan de Azucar, Uruguay I use to buy the most incredible strawberry wine. They would sell it straight from demijohns into recycled plastic bottles but it was divine.

[@ChuckDowe]

I just acquired a bottle of the still version of SAV birch sap wine. After your review of the sparkling, I am excited to try it now. I have had many of these non-grape wines , as a local mountain community has leaned in to support this beverage type in recent years. Cheers 🥂

[@NickDeWachter]

That's what happens when you insult KZbin subtitles. You mention their bad quality, and 10 seconds later you're supposedly talking about meat production

[@KonstantinBaumMasterofWine]

😂

[@markiangooley]

I used to make mead. Usually I used champagne yeast and the mead was very dry. It needed a few years of age to taste palatable.

[@mifantraxful]

This was very educational, and the sip at the end.

[@gustavomgomes]

Out of the box 📦 and yet traditional stuff. cheers !

[@thomasp2516]

Good on you getting sponsors! Also I've tasted pineapple champagne from Tahiti that I thought was quite interesting (Brut d'Ananas). Thanks for another original video.

[@KonstantinBaumMasterofWine]

Thank you!

[@Ildskalli]

Wow Konstantin, you got a Skillshare sponsorship! That means you truly deserve the title of ‘youtuber’ now 🤣 Seriously though, great episode. I haven’t tried many fruit wines, and don’t think I will, because my wife doesn’t like them :/ I hadn’t realized the category had grown so much in quality and diversity.

[@johanneshougaard8045]

I love love love love cold hands winery! Their quince wine (Cydonia) is AMAZING! Their apple wines (Malus Danica, Malus X) from cryo concentrated apple juice is really interesting and Jens is such a nice guy! They have an amazing tasting room at the winery - you should visit them one day and taste more fruity stuff!

[@johanneshougaard8045]

...and by the way...you could and should visit Frederiksdal as well A few years from now there'll be a bridge from Germany (Fehmarnbelt) and pretty much straight to the vineyard/winery in Lolland

[@Simon-fp7rb]

Danish White Wine called Paulus (solaris grape) from Ørnberg is a favorit of mine. Very good in my opinion.

[@blurds]

Pomegranate wine in Montenegro, was delicious!

[@ChozoSpark]

Great video as always! Was hoping to see some Norwegian apple ciders make the list, but maybe next time! All in all a lot of super interesting products I will definitely be on the lookout for in the future. What about barley wine (or beer in general) as an idea for an episode? Again, love your stuff!

[@mauricioalvarez204]

A great video, I make wines using local fruits, mainly achachairu, copoazu, uchuva and passion fruit, this year's achachairu was a big success, wish you could taste some of my wines some day. Just tonight I added bentonite to my copoazu wine, what a coincidence. P. S. I have the Bell activated but youtube didnt sent me any notification.

[@tommilind6099]

If you get a chance, try out the Finnish Ainoa Winery. Their strawberry wine Suven Taika was the first non-grape wine to ever win gold at Le Mondial du Rosé. Their other products are great, too!

[@richardp0]

I suggest pomegranate for your next fruit wine tasting. As a fruit it is high in sugar, like a grape, and also has the necessary tannins to be at least an interesting candidate.

[@user-gn6wz9fe1c]

I feel like non grape wines have such historic and cultural significance and could yield so much untapped potential. A small amount of interest from wine growers, academics and the community could create really some unique and interesting results. They certainly deserve more attention than they receive as either small batch imports, tourism souvenirs or home made allotment alcohol. Mead for example is hugely versatile and can produce products similar to IPA's, White wines, dessert wine, Eiswein and brandy and its production could provide environmental benefits, unlike a lot of other agriculturally intensive alcoholic products, yet its culturally and commercially ignored by mainstream consumers. If a fraction of the scientific and industrial research that went into wine, was given to mead I'm sure you could populate supermarket isles and serious wine tastings with it

[@marcvillucci7826]

Ahh!! Wish I could find a bottle of that rhubarb wine... going to try to find that birch wine for sure as well!

[@Pletzmutz]

I‘ve been asking myself for a while whether there is a parallel universe in which wine from a different fruit is treated with the same reverence that fermented grape juice is ours.

[@leonidparnes6192]

Konstantin, as far as I know, the birch sap hardly has any sugar in it, so it is very interesting to know, how this wine being so organic can even have residual sugar after being fermented...

[@lars5174]

You should try to get your hands on some "Koboldfeuer". It's wine made from rose hip (Hagebutte) and it has a brandy like quality I think and also reminds me of plum wine. Despite the fancy fantasy name and the fact that it is mostly sold on medieval markets I think it is a serious product and tastes very good.

[@LloydHZA]

I have a small batch meadery and that mead is definitely not Brut, and doesn't sound like a good representation of what mead can be. If all you tasting and smelling is honey then the fermentation hasn't been done well - honey should be there but there are so many complex flavours in honey that the "honey" note should be quite subtle. If you want to taste more mead let me know, I have some recommendations.

[@MsJavaWolf]

As someone who's originally from Frankfurt I have been drinking a lot of Hessian apple cider or as it's called there, Ebbelwoi. That stuff really is an acquired taste, it can be really acidic and even a bit bitter, really different from English or French cider, but for some reason I really love it. Every time I travel to Germany I bring back some nice Riesling and then a bottle or 2 of cider.

[@esbenablack]

My brother and i have a hobby production of fruit wines, we just bottled 132 bottles this weekend, half of the bottles is a Rhubarb wine, half of them is a Red Currant wine. Let me know if you'd like a sample.

[@jacobweber4234]

Frederiksdal also makes a sparkling wine, called "Rød", which is 60% cherries, 40% pears, using their cherry liqueur as liqueur d'expedition. It is made in a Semi-sec style

[@KurokawaShiro]

My palate for alcohol tends sweet so I drink hard cider and mead more often than not. My local shops don't provide much in the way of the latter but Dansk Mjod's Viking Blod continues to be a good purchase.

[@comesahorseman]

I've had pear wine from Nashoba Valley Winery (Massachusetts) that was very, very good. Not for aging, drink it young! 😄

[@LoucoPorWhisky]

Yes o have tried a few meads and an incredible brazilian champagne rosé style “wine” made with wild brazilian cherries, it just blew my mind! It’s an absolutely must try for anyone who can get it its from Projeto Seiva made With Cereja do Mato.

[@Nice-music585]

Quince is delicious eaten raw but ripe. It does have a tannin-y mouthfeel to it but still pretty delicious fruit.

[@jazzxman01]

I once snuck a Lychee wine from Mauritius into a blind tasting - everyone was sure it was Pinot Gris from Alsace - hehe.

[@ronjohnson6406]

Birch juice FTW!

[@andrewgeorge7568]

Wow what a great selection you get over your ways. There's not much in NZ but I've had a local still pear wine, which was interesting, not incredible and a touch expensive for what it was, but enjoyable, and a local blueberry wine, which was very nice and reminded my of a port style wine, there's was quite a bit going on with that and it was a good time.i haven't been able to find more though, so sadly only 1 left.

[@missourimongoose8858]

Awesome video, my favorite wine is fresh blackberry wine we get in August

[@mr-vet]

I’d love to try both the rhubarb and birch tree sap wines.

[@psychotropicalresearch5653]

I try to guess the score you are going to give from your description. I am usually close which shows how useful and complimentary the two approaches are

[@markmarlatt1105]

Michigan makes some fantastic cherry wines! Highly recommend.

[@diegogodinhorocha9448]

There's a fruit in Brazil called Jabuticaba, wich is a (delicious) dark berry that only ripens during a short stretch of the summer. In a small city in the Minas Gerais state, called Catas Altas, there's a locally famous Jabuticaba wine contest. It's an interesting drink. I can't confirm it, but I've been told that the fruit only exists in Brazil, so it's probably a very rare beverage.

[@mauricioalvarez204]

Diego, jabuticaba not only exists in Brasil, we have it in Bolivia but it is called guapuru, also can be found in nordern Argentina and Paraguay in the Chaco Provinces.

[@BrianHaagh]

Two 🇩🇰 And one 🇸🇪 in top 3 🎉 as always great video 👌🍷

[@winejaeger]

I can recommend Andersen winery oak and champagne method is widly used. Served well in michelin restaurants here in Denmark. Should be allright to get in germany. We also produce a super rare top pinot called. NJORD Pinot Noir. Denmark as wine contry inc. :P

[@spiritalex9397]

Sh*t, have been to Sweden for two month and returned a few days ago but had planned to try some birch wine before my trip, now being back and watching your video I realize that I simply forgot to do this! Anyway I do not believe that mead is drunken that rarely. Being part of the metal scene I know that metalheads really like to drink mead pretty often but also often produce their mead themselves. So there might be a lot of mead which cannot be found in any statistic. To answer your question of the day: I one had an "Apfelsekt" (sparkling wine made out of apples) which tasted pretty much like one made out of Riesling.

[@juicyj8183]

Hi Konstantin ! I am interested in wine but not yet very educated in wines - so I’m trying to build up a bit of a cellar or collection in order to find out what I like and learn about wine. I have a very practical question about a cellar. How do you organise wines in the cellar? Do you put regions together or sort them by country ? Or by grape varieties … ? I am struggling with deciding what’s best and what to look out for in general. Maybe it’s worth making a video about your cellar and how you keep it organised and so on ;-) I know a whine collection is something quite personal but it would be so interesting !

[@Engvej34org]

I tasted the Frederiksdal kirsebær vin. It may have been a bad vintage, it was way to tanic for my taste. I used the rest for cherry sauce. I didn’t know that it was 50$. 😂

[@tommihommi1]

on the topic of doing "off topic" things, you could do a coffee cupping at some point as well.

[@DarthJabba504]

Korean plum wine would be very interesting too

[@Greengeist05]

Video idea 💡, wines made with rare or unusual grapes like labrusca or rotundifolia genus vines.

[@bmm8467]

quite interesting. Birch sap...wow.

[@killerdude-hz2bb]

u should try marlobobo

[@nicholasschubert9669]

Great Tasting. I will try the SAV! Please more of this cool content

[@bonsang1073]

i tasted bird cherry wine, dandelions, carrot, celery and maple wine. only the maple wine was young the others all had 20+ years. only the bird cherry wine was ageing worthy but maple wine has a lot of potential.

[@bonsang1073]

@♜ Pìnned by Konstantin Baum - Master of Wine FUFU

[@KNURKonesur]

Quince is often used for VODKA :D

[@John-ql7ng]

I will try some of these wines. These reviews are well made.

[@aviadleibovich]

In Israel we have pomegranate wine as well

[@psschroe42]

I recall my first cherry wine in the early to mid 90’s from Michigan. It was quite good.

[@ZanuDA9711]

Try pomegranate wine some time!

[@ReginaDeiFinocchi]

Actually, there are 2 varieties of quince that are completely edible raw, i'd buy them all the time at the turkish grocer in my hometown. they taste like a cottony apple with a lemon in it., they're also really good if you serve them in some lemon juice

[@Ruirspirul]

super interesting! would love to try that bark sap sparkling wine for sure 🙌

[@stickshifter8]

I am not sure if these products are available in the USA. I don’t recall ever seeing any of these in my local wine stores in Miami. Cheers!!

[@estefaniaperezdenanclares7557]

You should try "Tarongino"!!! 🍊

[@skraegorn7317]

If you ever do another episode of this, I'd recommend you try Maui Blanc, it's an off-dry pineapple wine made in Hawaii. It's not that complex but it's still delicious.

[@hjemmeis]

Glad to see my fellow danes on top :) Maybe you should try our monarch Margrethe 2. wines from Château de Cayx in Cahors. Her late husband Prince Henrik was from france .

[@nikolajkrarup8750]

No. Bad suggestion. Overpriced snob wine. If anything some of our local wines though they are overpriced too but much more interessting.

[@Lynxswild]

Interesting reaction to the perry pear tannins. Might be an acquired taste. Try some more.

[@unbiased3249]

Can you make a Video about the illegal wine "Uhulder" and explain why it is illegal in the whole EU to plant the stocks for it? I know i ve asked it the last time but I cant get an satisfying answer to this question. Also i think the title (why is this wine illegal) would be great for clickbait kind of. :D

[@nicfab1]

The answer is traditional corruption and propaganda that has just stuck. With it being banned for the most part for so long, there are no significant amounts of lobbyists or lobbyism money to make politicians undo that corruption.