[Sca-cooks] Boozy jellies

Susanne Mayer susanne.mayer5 at chello.at
Wed Sep 15 11:27:47 PDT 2010

Hello all, 

I was aways for a week and am just working trough my backlog,...

I made a couple of different clear wine jellies (all modern)

Zweigelt ( a red wine from Austria) /rosemary (good accompaniment for cold meat and venison)
Traminer (a full bodied fruity, a bit sweet white wine) / cloves (good accompaniment for cheese and fruit desserts)
Sylvaner (a dry white) /thyme also (good accompaniment for cheese and  fowl)



Gewürztraminer - (Geh-VERTZ-trah-mee-nur) 
White wine grape best-known in Alsace, Germany, the U.S. West Coast and New York; the tongue-twisting name has been jokingly suggested as a good one to use in field sobriety testing. Highly aromatic, makes wines (often off-dry to sweet, though less so in Alsace) with much concentration, although the alleged "spice" (literal translation of the German "Gewurz") may be hard to find. 

Recently (2002) determined to be a possible cross developed from wild grape varieties. Is closely related to the V.silvestris Gmelin grapevine. Still grown in France, where it is better known as Savagnin Blanc, and in California but almost everywhere else has been largely replaced by its much more intense and aromatic offspring Gewürztraminer clonal variety. The subject name is still used in Australia as an alias name for Gewürztraminer and, confusingly, is also known there under the synonym name Savagnin Rose.

Sylvaner - (Sill-VAH-ner) 
German grape (sometimes spelled Silvaner there), considered secondary to Riesling in quality but planted widely as a blending grape. Vinified as a varietal, it makes a light, fruity quaffing wine.
I also made apple / mint (apple mint, peppermint and spearmint) jelly with calvados (excellent accompainment for goose and duck or fowl in general)

(a.k.a Sylvaner). Now regarded as indigenous to Austria, DNA analysis (2002) showing that it is derived from a Traminer x Österreichisch Weiss cross, the latter variety being a Heunisch seedling. The Geilweilerhof database (above) lists over 60 synonym names for this variety, including Sonoma Riesling. Widely grown in the Alsace region of France, Germany and Central Europe. Suited to temperate zones, the vine is high-yielding and the grape produces an "easy" white wine with lightly spicy, floral flavors and mild intensity. Once very popular in California, it seems to have fallen victim to changing fashion in recent years and been replaced by the Riesling variety. Belief that it had been crossed with the latter grape to yield the Müller-Thurgau variety is now disproved. It is believed to be involved as one parent in the creation of other crossed versions (e.g: Bacchus, Optima).

Synonym names include Zweigelt, Klosterneuburg 71 and Rotburger, the latter having no relationship with the Rotberger variety with nearly similar spelling. Is a recent crossing of the St. Laurent and Blaufränkisch varieties finding favor in Austria and Canada. Has capability for creating good red wines with some ageing ability. Reportedly is among the most cold-hardy vinifera varieties.

And marmelade/jellys from  the various fruits, left after filtering the home made liquers I made:

Rasberry, black/blueberry, black currant, cranberry, apricot, peach (all steeped in Vodka, with farious spices and sugar), ginger (steeped in mead and honey)

VERY tasty, and with just a few jars from each, empty in a blink

Regards Katharina

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