Wine from the Boggy Brae cellar part 2

an illustration of my carrot & apricots wine's viscosity

My 2004 Carrot & Apricot wine, bottled in July 2006, turned out good ten years on, and not just for the colours. Its high viscosity confirms its high alcohol content and it tasted good, in a 'robust' kind of way (Toad said "soft peach holding a war club" and, when he'd had a bit more "like maraschino cherries–full metal jacket variety"). We drank some with pasta and a carbonara type sauce made with Serrano ham and some smoked salmon but no Parmesan cheese. That was good too.

colours of carrot & apricot wine

Next for trial is some Marigold wine.