We don’t grow grapes here in southern Florida, so we work with what we have for our winemaking. One of our favorites is our mango wine from fruit that grows in our neighborhood. Our neighbors have huge trees that produce abundant crops most years, and they are always happy to share with us.
In 2012 we made five gallons of mango wine that we’re now enjoying. We also made our first bottles of sparkling wine out of that batch. We just finished off the last bottle of sparkling mango wine, and were very sad to see it go.
Living in Florida, it’s a long way to travel if I want to go to any of the famous wine regions. And that’s unfortunate, because Mrs. Noontime and I really enjoy wine tasting. But we’ve been pretty busy lately, and there hasn’t been time to get away for a wine vacation since our trip to Monterey, CA.
As it turns out, however, we can still have a small wine vacation near home. Last month we went away for a weekend trip to a winery that was just a four-hour drive from where we live.
A few months ago we bottled our yearly batch of homemade mango wine, and this year we decided to get a little creative. We made a few bottles of sparkling mango wine, since Mrs. Noontime loves a good champagne, or even a bad one. (Her words, not mine…)
We decided not to do the traditional method of disgorging and just threw yeast and sugar in the bottles (figuratively). We just let the yeast do their thing, and will be careful of the sediment at the bottom of the bottle.