Pumpkin Wine is Still Rockin'!

My wife, Kat, and I have been doing a great job of eating at home lately, and we've been doing a really good job of being creative while saving some dough on the food. Kat's creativity has been outstanding! One dinner we had this week was a Mojo Pork Loin. For a side, we were just going to have some saffron rice, as well as some sauteed veggies, including yellow bell pepper, tomatoes, onions, and zucchini. Well, Kat had the great idea to pour the cooked rice into the sauteed veggies, thereby creating a kind of veggie paella. It was delicious! We had this two nights in a row!

As this was a cuban-hybrid-fusion type dinner, I started thinking that in the Caribbean, gourds, especially pumpkins are used in lots of dishes. Therefore, what could be better to go with this dish than Pumpkin Wine?

Boy, was that a good choice! The wine is still going strong - nice crisp refreshing wine. There is a good noticble pumpkin flavor. The spices (ginger and cinnamon) have mellowed extremely and are very faint. Good round mouthfeel (for a white fruit wine), excellent clarity, perfect acid for spice filled dishes.

This is still by far the best wine I have made! And I need to check my inventory, but I think I still have quite a bit left!