I did excitedly entertain the notion of making raisin wine after not finding any more suitable grapes in the field for traditional fermentation. My friend, Roberta, sent me a link elucidating the history of raisin wine in ancient Greece. Further investigation led me to the study of “Straw” wines made in Italy, so named because the grapes were dried after harvest on straw mats. My heart sank as I realized it was not simply a matter of culling any odd variety of wrinkled raisins left in the vineyard and putting them through the fermentation methods I had so eagerly learned and applied this year. This highly prized and labor intensive wine-style has been utilized in a few regions since pre-Roman times and involves specific varietals and quite a bit of aging. These robust wines are not meant to be consumed young. They generally are aged for three to ten years in order to turn out these irresistible elixirs.