Morello – sloe wine, plum wine and cherry wine. Fruity aromas like grandmother’s rum pot
Our fine fruit dessert wine made from sloe wine, plum wine (plum wine) and sour cherries (cherry wine, sour cherry wine) is reminiscent of grandmother’s rum pot with its concentrated fruit aromas and offers a hearty temptation to cherry cake and blue cheese.
This exquisite stone fruit wine impresses with an elegant interplay of fruit and acidity and expressive residual sweetness in this fruitwine.
14.5% vol. sweet 250ml
€ 11.95 / 250ml (€ 47.80 / l)
Our Hindberry fruit wines at a glance.
- Fruit dessert wines
- Aurelia – fruit dessert wine made from apple, quince and pear
- Deep Dark – fruit dessert wine made from elderberry, currant, blueberry and lingonberry
- Lazy Summer – fruit dessert wine made from strawberry and currant
- Morello – fruit dessert wine made from sloe, plum and sour cherry
- Rehlein – fruit dessert wine made from blackberry and raspberry
- Fruit vermouth and speciality fruit wines (specials, special editions)
Notes from the fruit winemaker about the Morello fruit dessert wine:
Sloe liqueur (sloe gin), sloe wine, cherry wine, sour cherry wine, plum wine, plum wine or plum wine. They are all made from fully ripe stone fruit.
The word Morello – translated „dark skin color“ – is known from the Morello Cherry. This includes very dark sour cherries that are almost black in color and give off deep red juice. The morello cherries are very well known and are ideally suited for pressing sour cherry juice and for making Kischwein. But also variety names such as Morellenfeuer or Swabian Wein Weichsel still remind of their purpose as stone fruit wine.
The full, strong aroma of stone fruits calls for a full body. Cherry wine and sour cherry wine can still be a delicious refreshment in summer if it is pressed light and dry. But when plums and sloes ripen in autumn, it is advisable to process them into sloe liqueur or plum wine.
In general, stone fruits, and stone fruit wine in particular, benefit from dessert wine development. Anyone who knows sloes knows about their tart nature and their jammy aroma of preserved fruit. The taste is reminiscent of a mixture of sour cherry jam and powder with a hint of marzipan.
Cherry wine, plum wine / plum wine and sloe wine are relatively similar in taste. So it was obvious to process these three stone fruits together into a fruit dessert wine. In principle, vinification in the direction of port wine or liqueur wine would also be suitable for this product. But I chose a dessert wine with 14.5% vol. decided, which can be served just as well with cake or blue mold cheese.
What are sloes?
At tastings I am often looked at at a loss, because our Morello (fruit dessert wine made from sloes, plums and sour cherries) mainly contains sloe wine.
Along with elder and rose hips, the sloe is probably the best-known wild fruit bush that can be found on the edges of forests and windbreaks in Europe. The sloe is the European archetype of the plum and is characterized by a tart, tannic and jammy taste. It is harvested in October / November after it has suffered the first frost. It is reminiscent of a mixture of plum juice and cherry juice.
In order to capture even more of these stone fruits and aromas in our stone fruit wine, we fermented together with plum and sour cherry. It was particularly important to me to work out the astringency of the sloe so that the fruit dessert wine gets a bitter backbone as you know it from red wines. The residual sweetness has only been increased to such an extent that the acid does not take over.
Although the label says sweet, the fruit wine only has about half of the sugar compared to fresh fruit juice without losing its acidity. With my Hindberry fruit wines, only a small amount of residual sweetness is perceived in terms of taste, which primarily serves to better distribute the aroma in the mouth and to dampen the acidity.
In terms of taste, Morello differs from both Chinese plum wine and cherry wines, which only taste like fruit juice with alcohol.
Why Morello and not plum wine and cherry wine?
I have tested a wide variety of fruit wines and found an assemblage (= mixture, cuvee) of different fruits to have a better taste than single-variety fruit wines. These look very one-dimensional to me and usually don’t impress me in terms of taste. The mixing ratio of the types of fruit to one another also has a major influence on the taste of the wine. As a wine drinker, I am attracted to alcoholic beverages that convey different sensory impressions: tart-sour-sweet-rich-full-bodied. My fruit wines are therefore primarily developed as fruit dessert wines with around 14.5% vol. Fermentation sometimes takes half a year and then storage takes place, which can last for several months to several years.