The New York Times has published an article on Bluet, the sparkling wine produced from Maine low bush blueberries.
The bottle-fermented wine, packaged like Champagne in a cork-topped bottle, is more contemplative. The 2017 was deeper, subtler, lightly savory and quietly complex. It, too, was about 7 percent alcohol, near the upper limit for blueberry wines. The two bottles made me wonder, why has this never been done before?