honey wine

Tasting and service

Choosing your honey wine

Just like with a wine producer who blends different varietals, the beekeeper can choose from various types of honey to craft products with unique colour, aromas and flavours. Each honey variety has is own visual, olfactory and taste, which are influenced by the flowers foraged by the bees (apple tree, raspberry, blueberry bush).

Published on February 2, 2022
Flute et champagne - iconesFlute et champagne - icones

Honey wines, better known as meads, are made cold to preserve all the compounds and flavours of honey. Served cold, these local products are a refreshing introduction to another facet of the Quebec terroir.


Under their elegant and unctuous bubbles, these honey wines present a rather light, fresh and well-balanced profile where shine accents of honey, citrus and flowers.

DRY OR SEMI-SWEET
HONEY WINE

Generally, these honey wines have a medium aromatic profile with light and refreshing flavours.  The honey notes are marked and married to other subtle aromas of fruits or flowers. They are graced with a balance similar to white wines.

SWEET HONEY WINE

This type of mead is often more powerful than semi-sweet meads. Aromatic and marked by notes of honey and flowers, it reveals a medium-bodied mouthfeel with once again well-felt notes of honey.

The profile of these meads is directly influenced by the fruits added during fermentation. Some of the most popular choices are raspberry, blueberry, cherry and cranberry.

SWEET OR FORTIFIED
HONEY WINE

Powerful, enveloping and graced with lovely aromatic persistence, these meads are enriched with scents of preserved fruit, dried fruit and caramel with sometimes woody nuances.

Sweet honey wine and cheeseSweet honey wine and cheese

What about pairings?

Sparkling honey wines are a good way the start the evening with some salty bites. Dry or semi-sweet meads are complementary to seafood, fried fish, white meats and fresh cheeses.  Sweet honey wines can highlight duck à l’orange, pineapple ham or a Hawaiian pizza.  Keep the fortified ones for honey-based desserts, strong cheeses (blue, aged cheddar, etc.) or as a night cap.

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