September 7, 2009 at 8:35 am #249559
Was reading a rather blackly humourous novel translated from the French the other day in which the key characters spent considerable time sipping walnut wine. I am quite keen on walnut trees and plan to plant one but was previously unaware that there were uses for them other than eating or pickling and eating (or rubbing their juices on your skin if you want to look like a gypsy when running away from tudor villains in bad novels).
So I googled away and found this which I thought others might wish to share. It seems a pretty simple process as it is more to do with steeping green walnuts in previously made wine than having to start from scratch (I do like my short-cuts), and apparently tastes a bit like port once done (and I do like my port as well). So for your personal delectation I provide the recipe as follows:
Vin de Noix
40 young walnuts that can be pierced with a needle, rinsed and quartered
1 litre alcohol such as brandy, marc, eau de vie, or vodka
5 litres red wine
1 kg sugar (2 pounds)
One or more of the following are often added, but are optional
12 walnut leaves
Zest of 1 orange
4 to 8 cloves
1 vanilla bean
1. Pick the walnuts in late June* when the walnuts are well formed, but can still be pierced with a needle. Place all of the ingredients in an 8 quart (8 liter) non-reactive container with a lid. I use a large glass jar. Store in a cool dark place for 6 to 8 weeks, shaking occasionally.
2. Strain through cheesecloth into a bowl. Taste, and adjust the sugar if you want the drink to be sweeter. Bottle and store in a cool dark place until the cold weather.
*Note this is a northern hemisphere recipe so adjust to local seasons.September 7, 2009 at 11:33 am #431388
Hmm… interesting. I’ve just planted a black walnut – so there’d be use for the nuts then 😉
Thanks! :hug:September 7, 2009 at 12:24 pm #431389
Get out! People make wine from anything…..:tup:September 7, 2009 at 8:03 pm #431390
Wow that sounds delicious. Now just a question, when you say with a needle, you mean when they are on the tree inside their husk and shell, right? :uhoh:September 7, 2009 at 10:28 pm #431391
It means when they are green and the shell has not yet hardened so you can still poke a needle through them. Once the shell hardens to the point where a needle can not penetrate they are too mature to use, so earlier in the season rather than later …May 17, 2012 at 10:32 am #431392
Just wondering how the vin de noix / walnut wine went?
I have been making it for 5 years. An important thing is to bottle it and leave for 1 year minimum, at least 2. At the beginning it will taste like kerosene. This is very normal. After 12-24 months it becomes a smooth and very unique drink, kind of like port but nicer.
Expect some sediment as well, this is just the bitter tannins precipitating out.
MMay 17, 2012 at 4:14 pm #431393
I like a glass of port in winter will be adding this to my recipes of home made wines :tup:May 17, 2012 at 11:26 pm #431394
Go for it.
It really is quite simple. I buy my green walnuts from http://www.wellwood.com.au/. They are pesticide free which is good.
Erich from Wellwood will send the green walnuts when ready sometime late in december.
Put everything together and wait. The green walnuts can stain so use gloves or try your best not to touch the pulp. I use half to 2/3 the suggested sugar as it is a little better when less syrupy. Initially it will cover the bitterness better but as I mentioned, just let it rest 1 or 2 years and as the bitterness disappears it will sweeten more.
EnjoyMay 18, 2012 at 3:06 pm #431395
Cant wait to make my pecan version
sounds excellent :tup:May 19, 2012 at 7:30 pm #431396
Hi everyone, stumbled across this and thought you might be interested – how to make Nocino liqueur http://www.youtube.com/watch?v=Ag-eNUcYL70&feature=channel&list=UL Also just found this http://www.calabriafromscratch.com/?p=2858May 20, 2012 at 12:56 am #431397
In Regency England that concoction would have been called a Ratafia.
We made a peach leaf ratafia this year that was quite nice. Must try a walnut ratafia sometime.
DaveMay 21, 2012 at 2:02 pm #431398
Recipe Airgead we need the recipe Sounds just as good.
My sister used to make a Beetroot Wine used to hit you like a truck it was good stuff, I have hre wine books so I will look for the recipe to share itMay 21, 2012 at 2:30 pm #431399
Beetroot wine sounds very interesting Robyne, looking forward to getting that recipeMay 21, 2012 at 6:08 pm #431400
This is a sweet red wine
BEETROOT WINE makes 4.5 litres
2.25kg young beetroot
2.25 litres water
thinly peeled rind of 1 lemon
1.75 litres syrup, made up of water and sugar till thickish
juice of 1 lemon
1 yeast nutrient tablet
All purpose wine yeast starter
cool, boiled water
Wash the beetroot well and slice thinly
Put in 2.25litres cold water, bring to the boil and simmer gently for 15 minutes, together with the lemon rind
Strain into a bucket and cover
When cool add half the syrup, the lemon juice, yeast nutrient tablet and starter
Cover and ferment in a warm place for 6 days, stirring each day and then replacing the lid.
Leaving as much sediment behind as possible, strain, through a nylon sieve into a 4.5 litre fermantation jar, add the rest of the syrup, top up to 4.5 litre with cooled boiled, water and fit fermentation lock.
leave in a warm place until fermentation is complete, then remove lock, bung and move wine to a cool place.
When wine clears rack and siphon off into tinted bottles to preserve colour
this recipe doesn’t say when it will be ready but my sister used to leave it for 1 year then open a bottle if it wasn’t to her liking she left it for another 6 months.May 28, 2012 at 12:11 am #431401
thanks Robyne, another good recipe :clap: now all I have to do is get things growing!!!
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