Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Overall impression
Grape-derived vinous character integrated with honey; white, red, or blush. Should evoke the grape type and a similar variety wine while retaining mead identity.
Aroma
Subtle to distinct honey and grape/wine character depending on sweetness/strength. Clean grape aromatics (from subtle fruitiness to varietal to blends). Optional complex spicy/grassy/earthy (wine-like). Optional light spicy phenolics (red) or light MLF diacetyl (some whites).
Appearance
Color pale straw to deep purple-red; should reflect grape variety; whites may take some honey color.
Flavor
Grape/wine and honey intensities variable; finish dry to sweet as declared. Natural grape acidity/tannins balance sweetness/honey/alcohol; oak aging possible (esp. reds). Tannins may make it seem drier than residual sugar suggests.
Mouthfeel
Wine-like; natural acidity balances; grape skins/tannins and/or oak may add body/astringency (not excessive).
Comments
Can be mead with grapes or blend of mead and grape wine; hippocras (spiced pyment) → Fruit and Spice Mead.
Characteristic ingredients
Honey plus grapes or grape juice; optional oak.
Style comparison
Bridges wine and mead: more vinous than other melomels; red versions can resemble light red wines with honey nuance.
Entry instructions
Specify carbonation, strength, sweetness. May specify honey varieties and grape varieties (if declared, varietal character expected). Pyment with other fruit → Melomel; with other additions → Experimental Mead.
Commercial examples
Celestial Meads Que Syrah, Moonlight Slow Dance, Redstone Pinot Noir Pyment, Redstone White Pyment Mountain Honey Wines