Her description was impressive, especially following her opinion that homemade wine is usually awful; “It was sweet and not sweet at the same time, full-bodied but not
cloying, wonderfully aromatic of lilacs, sort of like – well, not like
anything.” If this homebrew non-believer had been converted by this wine, I clearly needed to make it.
Since I failed to taste the wine when I was putting it into the carboy to ferment, bottling day was filled with anticipation. I was not disappointed, and the wine has an amazing floral flavor different from any other I’ve tried. It’s close to a white dessert wine, but that flowery lilac essence is very distinctive. From what I hear, this wine gets better and better with age, so I’m going to wait a year before I open a bottle to give it another taste.
Lilacs are fleeting, they bloom for a few weeks and then you have to wait another year to enjoy them, but I think I’ve figured out a great way to enjoy the lilacs all year round. I won’t lie, I’m feeling pretty darn pleased with myself as a botanical homebrewer right now.