Fruit wines though are hardly a new idea and I can't see why durian would be any different. The British have a long tradition of making fruit wines and I remember as a youngster trying to make some out of plums (we had a tree at the time that was over-burdened with fruit).
Despite the fact of my mother gives me generous support the result was a syrupy mess that was completely undrinkable. The pet dog was kennelled in the same shed and whined to get out - that's how bad the smell of the vintage actually was!
In New Zealand there is a South Canterbury company called Barkers and although they are today better known for their fruit jams, chutneys and syrups, it is fruit wine that made them a national icon.
Blackcurrants grow very well in Canterbury and it was this fruit that Barkers has been exploiting. My grandparents who lived in Dyers Pass Road in the Port Hills of Christchurch had a large patch of blackcurrant bushes and I have fond memoires of fresh blackcurrant jam during my infrequent visits from the North Island.
So will the NUS graduates students who created durian wine no branch out and produce a mangosteen cuvee? One would hope they give it a try.
