Ginger, mulberry fruit, strawberry, passion fruit, blackberry, plum, banana, jackfruit or even cashew apple, name it and they have been fermented to produce a sensual variety of wine.
An all pervading passion descended at the Crinoline Swimming Pool here last night, the final day of the only-of-its kind festival, with people, including foreign tourists, thronging the place in hordes.
"The ginger wine we make is soothing to a soar throat and is appropriate for the cold climate in Shillong," said A Marbaniang, who has been fermenting wine in the backyard of her house in the city. "The wine we make is only for family and friends not for commercial purpose."
Most of these brewers make wine as a hobby and not for commercial purpose.
"We have been making wine from the local fruit sohiong for years now. People from all over the country, especially those in the medical profession take our wine for its medicinal properties," says J Laloo.
Laloo, who sells his wine under brand name of ''Mummy's wine'', said "There should be legal outlets for locally made wine."
"This festival will create awareness not only on the art of wine making but also its commercial potential as an industry which will in turn encourage the farming community to grow more fruit trees thereby realise the full horticultural potential of our state with an economy to match," Michael Syiem, president of Forever Young Club, the organizers of festival told PTI.
He rued that wine making is still to be legalised by the Meghalaya government.
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