Yes, it's back!  Well, kind of ... it's not the same packaging, and not quite as rich as the former Jazz dessert wine we used to make years ago.  But it has enough in common with its predecessor that I know it will become a favorite for most of you.  How can one not like raspberries, right?

As with all of our fruit wines, we have blended this with some grapes.  This time around, it's Chambourcin, a grape known for its depth of color, and—for the winemaker—a really good pH.  When non-grape fruits are fermented, crazy things happen to their chemistries.  As the pH (acidity) changes, the flavors change.  By blending in some grape wine, the acidity comes back in balance and the fruit flavor becomes even more fresh.