I was wondering if anyone has any tips for how to achieve what I would call complexity & structure in mead. I've had some meads before that taste OK but are somewhat 'flat' or bland tasting. I'm a wine drinker and want to get something equivalent to a nice full bodied California Cabernet. I enjoy how the tannins and acid balance each other and especially how the tannins & oak can give very complicated flavors that almost dance on your tongue, and have a long finish, etc., etc.
Anyway does anyone have any advice on how to get the 'mead equivalent' of this?
Anyway does anyone have any advice on how to get the 'mead equivalent' of this?