Oceana County, Michigan, is the “Asparagus Capital of the World.” That means they’ve got a lot of the stalky green vegetable that makes urine smell weird with which to experiment. At least local farmer Kellie Fox does. She makes wine out of fermented asparagus. The result is a sweet-tasting white wine, which she sells locally at markets and harvest festivals.
The world has gone crazy for bacon-flavored things in the past few years, so naturally there’s going to be a bacon wine. Napa Valley Cabernet Sauvignon from California is a rich red wine, and during the fermented process, huge chunks of raw bacon are added into the wine. It’s reportedly got an authentic, smoky bacon taste.
Pennsylvania’s Cardinal Hollow Winery makes a jalapeño wine. And no, they don’t just infuse the wine with pepper juice, or dump a basket of jalapeños into the wine while it’s fermenting. This wine is made entirely out of whole jalapenos instead of grapes. Unsurprisingly, it’s said to have a “warm” and “spicy” flavor.
Bear Bile Wine?
A particular, traditional Chinese medicinal wine that some drink for enjoyment employs a lot of ingredients to get its unique, spicy flavor, such as cassia, orange peel, fennel seeds, and, of course, bear bile. Some unfortunate bear has to give up that bodily fluid and some unfortunate person has to collect it for the wine, which is said to help lower blood pressure and relieve the symptoms of asthma.
Tremonte Vineyard is located in Chile, not far from the Atacama Desert where a meteorite crashed into the earth about 6,000 years ago. It’s been dated to be about 4.5 billion years old, and dates to the time in which the solar system was formed. Tremonte uses a tiny bit of that meteorite to flavor a Cabernet Sauvignon named Meteorito.