25. MEAD
25D. Pyment (Grape Melomel)
A mead made with the addition of grapes or grape juice. Alternatively, the pyment may be a grape wine sweetened with honey, a mixture of grape juice and honey that is fermented or a mixture of grape wine and mead mixed after fermentation.
Aroma: Should have distinct grape or grape-wine character with a pronounced honey aroma, which may be sweet and may express the aroma of flower nectar. Aromas produced during fermentation, such as fruity esters and alcohol, may also be present.
Appearance: Clarity will be good to brilliant. Carbonated examples will show active evidence of dissolved gas but no head is expected. Color would reflect the grape source, whether white, red or other.
Flavor: Should have distinct grape wine character, manifested in acidity, tannin and other grape characteristics, but the honey character should balance the fruit flavors. Grassy white wine character or buttery(diacetyl) Chardonnay character is appropriate in pyment only. In well made examples of the style, the fruit is both distinctive and well-incorporated into the sugar-acid balance of the pyment.
Mouthfeel: Smooth texture. Most will be wine-like, with the warming presence of alcohol and sense of medium body. Sensations of a cloying or astringent character should be avoided.
Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. Entrants must specify whether the entry is still or sparkling pyment. Entrants must also specify whether the entry is dry, semi-sweet, or sweet.
| Vital Statistics: | Effective OG: 1.070-1.120+ |
| IBUs: N/A | FG: 0.995-1.025 |
| SRM: 1-16 | ABV: 7.5-15+% |
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