Why Pinot Noir?
My first desire was to use Merlot, since the sound of “Mead Merlot” seemed pleasing. At the same time I also tried pomace of Chardonnay, Pinot Noir, and Gewrztraminer. The Pinot Noir was way superior. The next year I again used Pinot Noir, but also tried Syrah, Viognier, Mourvdre, and Grenache. I had high hopes for the Viognier, but again the Pinot Noir reigned supreme, with Viognier a distant second and Syrah close behind that. So, the short answer is, “Because it works.” Honey There are many types of honey, including clover, orange blossom, sage, mesquite, buckwheat, and tupelo. My first batches simply used wild honey or clover honey. A light honey is best for this. About the Winemaker My first career was as an engineer, retiring after 25 years as a computer software engineer. I continue in my second career as a lecturer in Computer Science at Cal Poly in San Luis Obispo, but my heart is in a third career as a winemaker. Aloha shirts are what we wear around here.
