SA winemaker adds sparkling twist to mead
INDaily – Adelaide’s Independent News
February 2, 2016
by Mary Taylor
South Australia – Local mead pioneer Maxwell Wines has just released a refreshing new twist on its fermented honey brews with ready-to-drink sparkling mead.
The late winemaker Ken Maxwell spruiked the virtues of drinking mead way back in the 1950s, when he began experimenting with the ancient drink. In the 1960s, when he managed The Barn restaurant in McLaren Vale, he gave away free tastes of his home brew to guests on arrival.
Later, Maxwell became the first commercial producer of mead (under the Daringa label), but it wasn’t until he started Maxwell Wines at McLaren Vale in 1979 that he began producing under the Maxwell Mead label.
His son Mark and grandson Jeremy have continued with the business of making mead, expanding the range from the original, spiced and liqueur meads to include a sparkling mead designed to appeal to a younger market.
The mead displays hints of citrus, white peach and nectarine, with ginger and spice.
“Think about a combination of alcoholic ginger beer and cider,” says Jeremy, when asked to describe the newly released sparkling mead.
Full Story: SA winemaker adds sparkling twist to mead
Meadery Profile: Maxwell Wines