You may be able to find gorse (Ulex) flowering somewhere in the forest on any given day, though it's at this time of year that we're granted a gorse extravaganza. Even on a dull day like today the flowers radiated a sweet coconuty aroma; if you were wanting to make some gorse flower wine, we're now entering the best time to be gathering flowers. Gorse was a favourite of the wines we 'crafted'; we'd make the yearly pilgrimage to the Kimmeridge bowl where tradition had become we'd gather our flowers, enough for 5 gallons of wine usually. Always a clean crisp wine; we'd use a chablis or Chardonnay yeast as I remember. I fancy making wine again; after all home made wine/beer was big in the 70's, and as we're economically back in the 70's I think it's time for a resurgence.
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