Plummy Circumstances . . .

Mito No Kairakuen

You are quite familiar with the ecstasy implied by an assortment of plums . . .maybe it’s more sensual than what the ancient Mesopotamians understood, but even the renowned poet, William Carlos Williams understood the appeal of a truly globular fruit:  

I have eaten
the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious                                      
so sweet
and so cold.                                                                                                                                                                                                  
Yes, as you can tell, he’s apologetic, but equally insincere. Why should he be sorry? All of us partake in the art of proper indulgence, especially when it’s time for wine. Herein, we tend to throw around makeshift adjectives like, “Plummy” all too often. Wine Critics are not Poets however, so most of the time, they’ll confuse each other about what the vocabulary really implies. Choice-A: highly desirable. Choice-B: plum-like. What does it mean in regards to reds, whites, or blush? Who knows . . .why care?

This post is actually in reference to plum liqueur, so we should all take turns softening our audacity before we mistakenly call it “Wine.” Yes, there are some which qualify as sake-laden plum concentrates, but you may as well delve into an onrush of high-fructose, actively fermented rice products. “Ume” pronounced, ‘ooh-may’ is the little stone fruit responsible for one of the most endearing aperitifs I know. “Umeshu” in Japan, is the product in completion; whereby, the youthfully unripe stone fruits collectively release their young nectars into “Shochu,” a distilled spirit coaxed from grain, or a properly chosen fruit or vegetable. What’s interesting though, is that I’m told a significant majority of people work patiently around the risk of blindness and import costs by simply enjoying the home-made version. Ok, I will not lie, half of the appeal lies in watching the lazy little plums bobbling over each other in a glass cylinder. It’s like a circus of micro-organisms slowly competing to touch the bottom of a jar brimming with yellow solution.     

Lucky for me, the sweetest plum of all is the fact I have at least one companion other than a straightaway
tawny. Thinking about the possibilities, I don’t know if there’s a well-spent spring afternoon without it. Call me apprehensive, but for cooking or savoring,  “Mito No Kairakuen” plum liqueur is somewhat multidimensional for me and absolutely necessary for the vacation I’m taking next month. Present, are nuances of pure fruit intermixed with a nose suggesting cherry blossom. Oh yes, tartness also . . . please do not forget that.

Creme De Violette

Popularity may still be waning, but mixologists are nonetheless an important fixture in its future as a staple liqueur. Cocktails seem to evolve everyday, so I’m always wondering if items like "Pineau des Charentes" or "Crème de Violette" will force Umeshu out of its comprehensive arena.

In any event, all of this is truly shocking. . .because scientists say that even the Ume itself is more of an apricot than a plum.

Cheers !

-Brian K. Maniotis
 
Westchester Wine Warehouse Team

Visit us online @: westchesterwine.com