Munro's Dry Mead: The idea to share my wine adventures was a result of my trip to Alvinston, Ontario in search of mead. I finally opened a bottle of mead recently. "Stuyding" for tasting and written exams during the September - December term of the Sommelier programme at Algonquin College left me with little time to try some of the wines I've been collecting over the last several months.
With a residual sugar designation of 2 this is the driest of the meads from Munro's Meadery. The label describes it as having a crisp finish but I did not detect sufficient acidity to use that descriptor. I found the mead to have floral and honey aromas; flavours of cinnamon, ginger and citrus peel (a very slight pithy bitterness); full body (some oiliness) and a long finish with some spices lingering on the palate. This mead reminded me of a gewurztraminer and in fact it paired well with foods I would generally pair with that varietal.
Food Pairings: After reading the label I tried the mead with fish but it was not a good pairing due to the lack of acidity. I then prepared a cheese plate and, like a gewurztraminer, the mead complemented blue cheese very well. Finally, I paired the mead with pork tenderloin roasted with a glaze made from pomegranate jelly and the wine proved to be a complementary match to the pork.