Blackberry wine from beyond the Grave!
As I was out walking the dog, I was amazed to see the numbers of Blackberries that are already turning into a deep black colour with the subtle purple hue that indicates they are very nearly ready to be picked. I was thinking that it is a bit early in the season for berry picking, but Mother Nature is proving me wrong.
I can feel a session of berry picking on the cards for tomorrow, I may pop over to the largest cemetery in the city as they have the best blackberry bushes by far. The only thing I can put it down to is the good quality fertilizer that is present in the ground. The trace elements of iron, carbon and calcium really do seem to do the trick at swelling the berries and enhancing the flavour.
We will be making Blackberry wine out of them, we make about 20 gallons of it each year, and every year we wish we had made 30 gallons. This divine drink is akin to an aged tawny port, but at 100th of the price.
When we have made the blackberry wine with blackberries from the cemetery in previous years, we are always staggered at what great depth of body the wine has!
Image Credit » Photo of some of my previous Blackberry wine. I made the wine, I took the photo, I drank the wine!