Maine Mead Works in the NYT

Maine Mead Works appeared in a New York Times article on the mead industry.

While traditional meads can have more than 10 percent residual sugar, Mr. Alexander’s come in under 2 percent. Combined with a rock-bottom acidity, the result in nose and palate can be remarkably like drinking dry white wine, with a delicate overlay of fruit and floral aromas, depending on the mead.

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