Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tea Wine?


Recommended Posts

  • 2 months later...

Got any more details on what it is like?  Is it sweet tea that had yeast thrown into it? Is it grape juice that had tea leaves thrown into it?  Is it wine strength? Is it beer strength?  What is the source of the sugars that are converted to alcohol, since tea doesn't have any? Is it a derivative of the Mike's Hard Iced Tea kind of commercial products?  


There is a whole giant range of possibilities floating through my mind, some more appealing than others.  Using tea as an adjunct to wine grapes to fill in what they didn't pick up from their terroir is an interesting idea... A riesling that doesn't have enough structure  to be interesting could be infused with a greener oolong that brings the lilac and orchid notes maybe?  Plenty more unpromising grape opportunities that might be saved by infusing them with some tea...  But I have no idea if that is what you're taking about...  

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Link to comment
Share on other sites


  • Create New...