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Modified Wines

We tried today the modified wines from the new Skylite menu, and I have to say, the idea was a strike of geniality.

We tried to boost the typical varietal characters of 4 different wines:

  • a chardonnay - which is rather balanced with lesser acidity and some poached pip fruit aromas - we infused this with roasted coconut, poached pears and vanilla
  • a sauvignon blanc - which is acidic, sports greenish exotic fruits - we infused with passion fruit, rock melon and lime zest
  • a merlot - which is round and mellow and has some berry aromas - we infused with raspberries, blueberries and vanilla
  • a cabernet sauvignon - which is spicier and rich - we infused with allspice berries, roasted coffee beans and added some amarena cherry syrup.
We poached the pears and vanilla in wine for the chardonnay and let it cool down - the other wines were just "married" with the other ingredients. Everything went then in plastic containers into the vacuum chamber, and Jowell the "chef de bar" vacuumed them 2 times.

After straining, we had some set backs: the melon grew significantly - a lot of wine went into the melon [but didn't went out again] - and the white wines both became cloudy. But why there was the amazing discovery of agar-agar clarification - if we never need to use it?

The red wines were both really amazing - deep ruby and rich - the merlot with more fragrance than taste like raspberries and only a hint of blueberries and vanilla. The cab was just super amazing - first you had hints of coffee, than a velvet spice carpet is getting over your palate and it finishes with just a little bit spice...

We added some additional sugar [the white wines got fructose, as it taste edgier] and the sauvignon blanc needed a bit citric acid to pop. Off course we added some more wine as well, to just make the procedure more efficient as well as keeping closer to the original wines.

Except of the cloudiness and the melon share [or should I say melon angel share?], it really surprised me, how well the drinks came out - and I even haven't tried them refrigerated and slightly carbonated...

Just amazing! 

We will serve it [as soon any obstacles in the supply and logistic chain are solved] in reusable swing-top bottles [0.25l] - and the guest can choose between a glass serve, or directly drinking it out of the bottle with a straw... lets be casual here...

The bad:

It is quite a lot of prep work, so it would be not easy for the bartenders to always do this - off course there is also the point of consistency - I need to watch over...

The good:

It is delicious.
And as it is so much prep work, not a lot of bars will do it - and it stays hopefully long exclusive with us @Skylite...


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