A Pyment is a melomel made with wine or table grapes (generally from juice or must). Pyments can be red, white, or rosé, just as with wine.
Overall Impression
Like a M1 Traditional Mead with a noticeable wine-like character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The fruit character should not completely dominate the mead.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety. Greater color vibrancy and brightness is more desirable.
Aroma
The grape aromatics may be perceived as anything in the range from a fresh sweet juice to an aged reserve wine, depending on strength and sweetness. If grape varietals are declared, the varietal character should be noticeable. Pyments often have a suggestion of acidity or tannin in the aroma.
The honey character can be subtle to strong, depending on strength and sweetness, and can express the character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma. The grape-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour) in addition to their distinctive characteristics. Many grapes bring natural acid and tannin that must be appropriately balanced with the base mead.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. Grape and fermentation character appropriate in wine are likewise acceptable in pyment. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Tannin from grapes or skins (particularly in red varieties) add some body and a drying sensation, but this should not be excessive.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of type of grape, or as a blend of mead and wine.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared. If grape varieties are specified, a varietal character will be expected.
Comments
A Pyment that also contains other fruit should be entered as an M2E Other Fruit Mead. Spiced pyments (hippocras) should be entered as a M3C Fruit and Spice Mead. Fruited meads with other non-fruit ingredients should likely be entered as M4F Experimental Mead.