Kinsale Wild Red Mead (12% ABV) is a gorgeous melomel mead fermented off-dry with Irish blackcurrants, dark cherries and pure honey. An amazingly enticing drink with a beautiful, rich colour. It is delicious served at room temperature on its own or with food.

As seen on TV chef, John Torode’s Ireland on the Food Network. The Wexford blackcurrants are beautifully balanced with the dark cherries, tempered over the hint of honey and matured to a silky smooth finish. Serve with roast duck, barbecue ribs or sausages and rich, tomato-y Italian dishes. Lovely with cheeseboards or good quality chocolate. A popular choice with wine drinkers who prefer a smoother style. Fantastic in a mulled mead for winter days.

Melomel Fruit Meads were Ireland’s medieval red wines made from native wild berries and raw honey and now created anew at Kinsale Mead Co’s meadery in West Cork.

Awards

The judges really like the Wild Red Mead and it has been awarded Gold at the Blas na hEireann – Irish Food Awards, Gold at the Free From Food Awards and Silver at European Mead Madness Cup. And just this year, Gold at the International Mazer Cup, the World Cup of Mead.

Mead Food Pairing

The go-to dish for Wild Red Mead is sticky barbecue ribs. Put a dash in the marinade and drizzle with honey! Great with Italian dishes with a rich tomato sauce or with medieval feast dishes such as roast duck or venison, sausages and black pudding. Lovely with strong cheeses or good quality chocolates. Great with Chocolate brownies too.

This Product Contains

ABV: 12%

Storage

Store the bottles similar to wine, upright in a cool place away from direct sunlight and they should keep for at least two years.

Once opened, store the bottles upright in the fridge. If you have one of those vacuum pump wine bottle closures that pump out the oxygen, all the better. After that the flavour starts to change a little as the air gets to it. Good to drink still or use in cocktails or cooking.

Wild Red Mead is fine for 2 weeks as there are more natural preservatives from the fruit skins. Then they become more port-like.