{"id":45655,"date":"2023-05-10T08:46:23","date_gmt":"2023-05-10T12:46:23","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=45655"},"modified":"2024-09-18T10:35:55","modified_gmt":"2024-09-18T14:35:55","slug":"the-new-class-of-honey-wine-isnt-just-for-vikings-anymore","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore\/","title":{"rendered":"The New Class of Honey Wine Isn’t Just for Vikings Anymore"},"content":{"rendered":"\n

Mead, tej, metheglin, hydromel, karri\u2014whatever you call it, honey wine is one of mankind\u2019s earliest alcoholic beverages. Those looking to get a buzz on in the ancient world did so via bees as early as the seventh century BCE, and today the substance is still known for its associations with Vikings and renaissance fairs. It\u2019s also, unfortunately, known for being almost undrinkably sweet, medicinally thick, and generally not for everyone.<\/p>\n\n\n\n

\u201cSugar hides off flavors,\u201d says Gordon Hull, founder of Heidrun Meadery<\/a> in Point Reyes Station, California. \u201cSo mead has possibly been made sweet in the past to be more palatable, as sweetness can mask flaws. The world of mead is evolving now that we\u2019re able to control the wild yeasts in other ways.\u201d<\/p>\n\n\n\n

Hull is part of a new class of mead makers creating delicate, food-friendly honey wines. They\u2019re exploring the drink\u2019s roots in Africa and Asia, sourcing monofloral varietals from around the globe, and playing with new ways of fermenting mead, like m\u00e9thode champenoise. The result? Crushable, balanced, and food-friendly meads begging to be paired with cheese. They\u2019re deeply floral and flavorful enough to stand on their own next to strong wheels, yet delicate enough to play with milder ones, too.<\/p>\n\n\n\n

\u201cYou\u2019re working with this extraordinary substance of honey,\u201d Hull says, \u201cSo the wine that comes from it ought to be beautiful. It ought to be refreshing and crisp, sort of the way you think of flowers in an open field.\u201d Read on for a few of our favorite ways to enjoy these new meads with cheese.<\/p>\n\n\n\n

Enlightenment Wines Meadery Memento Mori + JUMI Schlossberger Alt<\/a><\/strong><\/p>\n\n\n\n

Raphael Lyon and friends harvest pounds upon pounds of dandelion by hand every spring to craft this funky, malty, and vegetal riff on classic New England dandelion tonic. Pair its meadow-floor depth with a toasty and fudgy alpine like JUMI\u2019s Schlossberger Alt.<\/p>\n\n\n\n

Heidrun Meadery California Orange Blossom + Capriole Tea Rose<\/a><\/strong><\/p>\n\n\n\n

Made with the pure monofloral honey of bees who graze the orange trees of California\u2019s San Joaquin Valley, this mead tastes like driving down I-5 during peak bloom. Crisp yet perfumed, with a nose of pure citrus blossom, it pairs best with natural-rind blues and fresh herby ch\u00e8vres like Capriole\u2019s Tea Rose.<\/p>\n\n\n\n

Zydeco Meadery Hibiscus + Sweet Grass Dairy Green Hill<\/a><\/strong><\/p>\n\n\n\n

Based on a Trinidadian recipe Zydeco owner Eric Depradine learned from his grandmother, this tart red mead draws inspiration from Caribbean and West African hibiscus drinks like sorrel and bissap. With a light body and a warming note of ginger, it slakes that very specific thirst created by rich, fatty, double creams like Green Hill.<\/p>\n\n\n\n

Heidrun Meadery Tanzanian Miombo Wildflower + Point Reyes Farmstead Cheese Company Quinta<\/a><\/strong><\/p>\n\n\n\n

Beekeepers sedate bees by spraying woodsmoke into hives, and they need even more smoke for aggressive species of African bees\u2014which is why this mead made with Tanzanian honey tastes like a cross between champagne and peaty scotch. Its mysterious earthy profile will keep you guessing\u2014pair it with an equally inscrutable bark-wrapped cheese like Point Reyes\u2019 Quinta.<\/p>\n","protected":false},"excerpt":{"rendered":"

The new meads are crushable, balanced, and food-friendly\u2014begging to be paired with cheese. <\/p>\n","protected":false},"author":114,"featured_media":45698,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[2777],"tags":[2320,21492,21499,34623],"coauthors":[21812],"class_list":["post-45655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks-with-cheese","tag-cheese-pairing","tag-drinks-with-cheese","tag-mead","tag-mead-and-cheese"],"acf":[],"yoast_head":"\nThe New Class of Honey Wine Isn't Just for Vikings Anymore - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The New Class of Honey Wine Isn't Just for Vikings Anymore\" \/>\n<meta property=\"og:description\" content=\"The new meads are crushable, balanced, and food-friendly\u2014begging to be paired with cheese.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-10T12:46:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-18T14:35:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2023\/03\/2023Innovation_DrinksWithCheese_PC-Vera-Kuttelvaserova_Adobe-Stock.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1259\" \/>\n\t<meta property=\"og:image:height\" content=\"840\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Linni Kral\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Linni Kral\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/the-new-class-of-honey-wine-isnt-just-for-vikings-anymore\/\",\"name\":\"The New Class of Honey Wine Isn't Just for Vikings Anymore - 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