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If you think that only good grapes make fine wine, you should think again.
Quebec, Canada-based vintner and former pork butcher, Pascal Miche, makes wine almost entirely out of tomatoes.
Called ‘Omerto’, his wine is made of subarctic, yellow and black cherry tomatoes from his 'vintage'—located in Charlevoix, about 249 miles northeast of Montreal—and a touch of sugar.
The golden blend with 10% alcohol content takes about nine months to make—from field to bottle—and uses the same steps as grape wine to make (such as, crushing, soaking, fermenting and pressing).
Many have difficulty defining the wine—as there is no trace of tomato left in the final product, not even in taste.
The drink has “a slight fruity note, a spicy side that is slightly distinct like cake spices,” sommelier Elen Garon, from hotel restaurant La Ferme a Baie-Saint-Paul, told AFP.
“You can feel the alcohol but the sweetness masks the taste of it. It has hints of honey [sweetness] that could go well with spicy dishes and desserts,” she adds.
The tomato wine was a “family recipe that was kept secret for four generations”, and Miche finally commercialized on it as he “wanted to finish what [his] great-grandfather had started” in the 1930s, he told AFP.
[via Facebook and AFP]
If you think that only good grapes make fine wine, you should think again.
Quebec, Canada-based vintner and former pork butcher, Pascal Miche, makes wine almost entirely out of tomatoes.
Called ‘Omerto’, his wine is made of subarctic, yellow and black cherry tomatoes from his 'vintage'—located in Charlevoix, about 249 miles northeast of Montreal—and a touch of sugar.
The golden blend with 10% alcohol content takes about nine months to make—from field to bottle—and uses the same steps as grape wine to make (such as, crushing, soaking, fermenting and pressing).
Many have difficulty defining the wine—as there is no trace of tomato left in the final product, not even in taste.
The drink has “a slight fruity note, a spicy side that is slightly distinct like cake spices,” sommelier Elen Garon, from hotel restaurant La Ferme a Baie-Saint-Paul, told AFP.
“You can feel the alcohol but the sweetness masks the taste of it. It has hints of honey [sweetness] that could go well with spicy dishes and desserts,” she adds.
The tomato wine was a “family recipe that was kept secret for four generations”, and Miche finally commercialized on it as he “wanted to finish what [his] great-grandfather had started” in the 1930s, he told AFP.
[via Facebook and AFP]