[NAFEX] Nut Wine

Doreen Howard gardendiva at charter.net
Fri Oct 1 17:54:02 EDT 2004

Early this summer I posted a recipe for Vin du Noix or nut wine at the
request of several list members.  The recipe I have comes from the
Alsace-Lorraine region and calls for green pecans or walnuts.  I've always
made my wine with green pecans.  This season, I used green walnuts that
Jerry Lehman kindly sent.  We sampled the wine last night, and it was
horrible.  Tannin is the issue.  The wine was bitter and made the mouth
pucker.  I'm wondering if walnuts in France and Germany are that different
from ours.  Or is it that pecans are smaller (at least the varieties I used
when in Texas) and their green hulls don't contain as much tannin?
Needless-to-say I will be using green pecans next summer to make a batch of
the wine.
Doreen Howard

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