Mead is one of the oldest forms of winemaking. Honey is used as the base instead of grapes. Many of you might have cut your wine drinking teeth on Indiana's Oliver Winery's Mead wine--a silky, sweet (VERY sweet) bottle of fermented nectar. Fast forward to the 21st century and experience the NEW Mead. Same attractive aromas and flavors but done in a DRY style. No, I am not buzzing off here. Indiana's first meadery, New Day Meadery, is opening a tasting room in Fountain Square at the end of June. Tia Agnew and Brett Canaday use local honey and fruit to make their DRY style mead wine. The Dry Peach Mead is light bodied, smooth and smells as if you have just rubbed the skin of a fresh white peach. The Dry Blueberry has a slight effervescence which makes the wild blueberry, medium bodied mouth feel even more inviting. I suggest using it as a base for Sangria. The Dry Red Raspberry is tart, fresh, medium bodied and dry. www.newdaymeadery.com

June 26-Mallow Run Summer Fiesta. 5 to 8 pm. South of the border food and Indiana made wine. www.mallowrun.com for details.

Recently reviewed:

Mallow Run Marchal Foch-Semi dry fruity red wine. Plenty of bright cherry flavors. Enjoy room temp or chilled.

Mallow Run Picnic Blush-Semi sweet pink wine made from Catawba. Grapey, juicy, fun.

Too hot to go outside? Pour a glass and hit the web for some fun wine/food reads.

www.goinglocal-info.com

www.winewithatwist.blogspot.com

www.scrappapercomics.blogspot.com