Soon Hari Plum

Soon Hari's Plum is a plum-based bottle from Massachusetts, filed under both wine and sake. That puts it in the Asian-influenced plum wine tradition, not in grape wine. The details on file give no alcohol level, sweetness setting, vintage, or fermentation method, so check the label for those. What follows is what bottles in this style usually show. Expect a nose of ripe plum skin, with possible hints of almond or stone, since fruit from the plum pit often adds a faint marzipan note. On the palate, plum wines tend to be soft and rounded, with low to no perceptible tannin and a gentle, juicy acidity that stops the fruit from turning syrupy. Oak is rarely part of the picture, and the finish is typically clean, fruity and moderately long. Many versions lean off-dry to sweet, though that varies by producer. If this one is sweeter, the acidity is what keeps it drinkable. Chill it well, around 6 to 10°C (43 to 50°F), colder if it is noticeably sweet and warmer if it seems more structured. It needs no decanting. A small white wine glass or a sake cup with a slight taper suits it, since the narrow opening concentrates the fruit aroma. Over ice in a short tumbler also works, especially in warm weather, and it will dilute a bit as it sits. At the table, it pairs well with salty and savory dishes, because the fruit balances the salt. Try it with grilled or glazed duck, pork belly, soft ripe cheeses, or a plate of cured meats. It also suits spicy Sichuan or Korean dishes, where a little sweetness softens the heat. Lighter, drier styles can go with sushi or fried chicken. For dessert, serve it with almond cookies or vanilla ice cream, or pour a small glass by itself after dinner. This is a drink-now bottle. Fruit-driven plum wines are made to be enjoyed fresh, and aging rarely adds anything. Once opened, reseal it and keep it in the refrigerator, where it should hold its fruit character for a week or two.