Wine makers have experimented with different wines for millennia, but to our knowledge this is the first example of making wine from asparagus. A small Michigan winery, Fox Barn Market & Winery in Shelby, is producing small quantities of wine from the smelly vegetable. Kelly Fox, one of the owners, said the idea came to her when her handed her a tub of mashed asparagus. She added water, sugar, and yeast, and it started fermenting. Fox noted, “It did not smell great.”
After 24 weeks of fermentation and periodic clarification, the asparagus wine is ready to drink. According to Fox, it is very clear and has a “mild asparagus aroma and flavor with a little hint of sweetness.” The story in the Chicago Tribune gives no indication as to whether the mercaptans, the compounds responsible for asparagus’s stinky reputation, are removed during the fermentation process or whether they stay with the wine.
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