
'Four Fruits'
Apples, Pears, Grapes & Quince, Nahe, Germany
A quince forward blend of fruits from near, close & even nearer. For the first time in Ontario, meet the kaleidoscopic wines of GLOW GLOW! Working in the town of Nahe, between the prestigious Rhine and Mosel valleys, fifth generation winemakers Pauline and Carl have brought their vision of a non-interventionist winery to life with the support of their loving family. Their first experiment with non-grape fermentations was in 2021 and they haven’t looked back. Wine from not just grapes?! TRUST US! These multi-fruit blends are so interesting, with huge depth of flavour, one sip of ‘four fruits’ will show you why these burgeoning category is here to stay. The apples and pears were harvested from an old orchard in the Hunsrück, their own trees around the winery, and a befriended local farmer. Together they were mashed, pressed, and mixed with fermenting grape must, then a shot of fresh quince juice (also from good pals) was added before bottling as a dosage (aka adding sugar to feed yeast and create C02, aka bubbles in the bottle!). Quince flavoured rockets, slightly bruised apple, voluminous sugar cone & a dissolved clay texture with feverish bubbles. Enjoy while listening to a real good audiobook and making your winters supply of tomato sauce.
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Description
Apples, Pears, Grapes & Quince, Nahe, Germany
A quince forward blend of fruits from near, close & even nearer. For the first time in Ontario, meet the kaleidoscopic wines of GLOW GLOW! Working in the town of Nahe, between the prestigious Rhine and Mosel valleys, fifth generation winemakers Pauline and Carl have brought their vision of a non-interventionist winery to life with the support of their loving family. Their first experiment with non-grape fermentations was in 2021 and they haven’t looked back. Wine from not just grapes?! TRUST US! These multi-fruit blends are so interesting, with huge depth of flavour, one sip of ‘four fruits’ will show you why these burgeoning category is here to stay. The apples and pears were harvested from an old orchard in the Hunsrück, their own trees around the winery, and a befriended local farmer. Together they were mashed, pressed, and mixed with fermenting grape must, then a shot of fresh quince juice (also from good pals) was added before bottling as a dosage (aka adding sugar to feed yeast and create C02, aka bubbles in the bottle!). Quince flavoured rockets, slightly bruised apple, voluminous sugar cone & a dissolved clay texture with feverish bubbles. Enjoy while listening to a real good audiobook and making your winters supply of tomato sauce.













