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06/08/2019
Mörderbiene
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Mörderbiene
Very helpful Review
7
in vino veritas
You take
750ml six year old blue Zweigelt from coloured marl
1/2 tsp fresh boar rue
Pinch of fresh tarragon leaves
Pinch of fresh black rue
Pinch of nutmeg
Pinch of lime blossoms
Pinch of gold melissa
Pinch of dried lavender flowers
Pinch of fresh lemon verbena leaves
Pinch of fresh rosemary leaves
Pinch of thyme
Pinch of fresh lime zest
1 flower of the roman chamomile
1 flower of arnica
150ml Lambig Hors D'Age
1/2 tsp fir syrup
Heat part of the wine, place the herbs in the hot wine, then add the lambig and syrup, leave to cool overnight and strain. Add to the rest of the wine and store for 2 months in a cool place.
___
The history of wormwood, a sprinkled herbal wine, cannot be proved unequivocally, but the most diverse cultures - from the ancient Egyptians to China - probably already knew their own herbal wine.
Although no great friend of wine (too dry, too sour, too furry, too sweet - maybe I just haven't found the right one yet), the new wave of wormwood has swept me along, fixed by a Spanish colleague. Not only have I already tasted some very tasty wormwood creations in small Catalan restaurants (if you are coming to Barcelona soon or less, you should definitely stop by La Pubilla! Also - or just because of it - because of the loving regional and nevertheless extremely inexpensive lunch menus), also the idea (quote Pippi) excites me to make me my wine as it pleases me. Anyway, the last two years I have experimented a lot with all kinds of wines, herbs (partly planted by myself, because otherwise not available) and fruit and wine brandies. The perfect wormwood wasn't there yet, but the above mixture is the best one I've had so far.
According to our database, there are a few fragrances with wormwood. It should be noted, however, that there is no apparent distinction between wormwood and herbal wine. And even though different Artemisia species are a major component of wormwood, the smell is quite different.
Over time, various types of wormwood have developed, which of course can differ clearly from each other in both taste and smell. The classic division takes place between black (bittren) and white (sweet) wormwood made with red and white wine. In addition, blends with rosé and champagne have produced red and golden wormwood. Personally, I've only been dealing with the black wormwood. Of course, black wormwood can also become sweet through the use of appropriate herbs and vice versa, but this is rather unusual.
But back to the scents. So far almost every fragrance with wormwood I have tested is also included in my collection. Well, there are three pieces: "Trade Routes Collection - Levantium", "Grand Palais@Albane Noble" and today's themed "08 Seylon". Une Nuit à Montauk - Bohemian Soul" didn't make it because wood and smoke were too strong for me here and wormwood was little to not perceptible. Another ten wormwood scents are still on my watch list until a test opportunity. Some of them will probably have to stay there forever due to their availability.
"08 Seylon" is the most authentic wormwood fragrance to date, which brings out the bitter, citric, herbaceous, spicy, but also flowery and sweet notes of the black wormwood and always lets its alcoholic background shine through. Therefore he gets the big wormwood comment from me.
The three-part pyramid given here is a joke insofar as - as with all odins I have tested so far - there is not really any course perceptible. At the beginning it is a bit more pointed, the citric notes dominate a bit, but soon there is this melange of notes typical for black wormwood, which gradually darkens a bit. However, the individual notes are so strongly interwoven that I can only speak of the overall scent impression. Both the wort and the sweetness become somewhat more intense in the back.
With rather weak Sillage the durability is nevertheless in order.
All in all a dry red with bitter substances and citrus, which gets something - little - sweetness by flowers and syrup and after a few strong swallows leaves only a light aftertaste, which fades away quietly after about five to six hours If my wormwood tastes as good as Odin's, then I made it.
Oh, and the above recipe either pure on ice, or half with cider. Santé!
750ml six year old blue Zweigelt from coloured marl
1/2 tsp fresh boar rue
Pinch of fresh tarragon leaves
Pinch of fresh black rue
Pinch of nutmeg
Pinch of lime blossoms
Pinch of gold melissa
Pinch of dried lavender flowers
Pinch of fresh lemon verbena leaves
Pinch of fresh rosemary leaves
Pinch of thyme
Pinch of fresh lime zest
1 flower of the roman chamomile
1 flower of arnica
150ml Lambig Hors D'Age
1/2 tsp fir syrup
Heat part of the wine, place the herbs in the hot wine, then add the lambig and syrup, leave to cool overnight and strain. Add to the rest of the wine and store for 2 months in a cool place.
___
The history of wormwood, a sprinkled herbal wine, cannot be proved unequivocally, but the most diverse cultures - from the ancient Egyptians to China - probably already knew their own herbal wine.
Although no great friend of wine (too dry, too sour, too furry, too sweet - maybe I just haven't found the right one yet), the new wave of wormwood has swept me along, fixed by a Spanish colleague. Not only have I already tasted some very tasty wormwood creations in small Catalan restaurants (if you are coming to Barcelona soon or less, you should definitely stop by La Pubilla! Also - or just because of it - because of the loving regional and nevertheless extremely inexpensive lunch menus), also the idea (quote Pippi) excites me to make me my wine as it pleases me. Anyway, the last two years I have experimented a lot with all kinds of wines, herbs (partly planted by myself, because otherwise not available) and fruit and wine brandies. The perfect wormwood wasn't there yet, but the above mixture is the best one I've had so far.
According to our database, there are a few fragrances with wormwood. It should be noted, however, that there is no apparent distinction between wormwood and herbal wine. And even though different Artemisia species are a major component of wormwood, the smell is quite different.
Over time, various types of wormwood have developed, which of course can differ clearly from each other in both taste and smell. The classic division takes place between black (bittren) and white (sweet) wormwood made with red and white wine. In addition, blends with rosé and champagne have produced red and golden wormwood. Personally, I've only been dealing with the black wormwood. Of course, black wormwood can also become sweet through the use of appropriate herbs and vice versa, but this is rather unusual.
But back to the scents. So far almost every fragrance with wormwood I have tested is also included in my collection. Well, there are three pieces: "Trade Routes Collection - Levantium", "Grand Palais@Albane Noble" and today's themed "08 Seylon". Une Nuit à Montauk - Bohemian Soul" didn't make it because wood and smoke were too strong for me here and wormwood was little to not perceptible. Another ten wormwood scents are still on my watch list until a test opportunity. Some of them will probably have to stay there forever due to their availability.
"08 Seylon" is the most authentic wormwood fragrance to date, which brings out the bitter, citric, herbaceous, spicy, but also flowery and sweet notes of the black wormwood and always lets its alcoholic background shine through. Therefore he gets the big wormwood comment from me.
The three-part pyramid given here is a joke insofar as - as with all odins I have tested so far - there is not really any course perceptible. At the beginning it is a bit more pointed, the citric notes dominate a bit, but soon there is this melange of notes typical for black wormwood, which gradually darkens a bit. However, the individual notes are so strongly interwoven that I can only speak of the overall scent impression. Both the wort and the sweetness become somewhat more intense in the back.
With rather weak Sillage the durability is nevertheless in order.
All in all a dry red with bitter substances and citrus, which gets something - little - sweetness by flowers and syrup and after a few strong swallows leaves only a light aftertaste, which fades away quietly after about five to six hours If my wormwood tastes as good as Odin's, then I made it.
Oh, and the above recipe either pure on ice, or half with cider. Santé!
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