This is our official Vernaccia tasting after polishing off a fair bit (won’t tell how much…Ha-Ha)…Hic!!  It was soooo good that during the course of drinking it, the name evolved from Vernaccia to Foccacia (can’t believe I am telling you this!) but I guess it means that it is good stuff.  We make it a point not to buy the imported wines in Belize because they don’t travel well and once they get here, they are not stored properly (usually) so it all ends up being rather disappointing.  That’s why we make our own and it is a very fortunate thing that we have an Italian Gnome in our midst who grew up with family wine-making.

Anyway, Gnome has called this particular wine Vernaccia because he says it tastes very similar to Sardinian local (Vernacular) wine.  This particular wine is slightly “darker” than a typical white wine and has full-bodied sherry-like qualities.  We are not growing grapes here (partly because it is too wet and they are rather finicky requiring  a lot maintenance).  Gnome opted to use sapodillas for this wine.  The interesting thing about this fruit is that the PH and Brix tests of this particular fruit fall within the range of grapes.

Here is the tasting after six months:

Colour is amber yellow and very, very clear.

Subtle sweet aroma with mildly floral undertones.

With the first sip, there is a mild honey sweetness, which is full-bodied and coats the tongue with a velvety unctuousness.  Has sherry-like qualities without the heaviness.

Great stuff…so much better to make it yourself!!  This will get even better with time.