North American Fruit Explorers mailing list at ibiblio

["Doreen Howard" <gardendiva@charter.net>]

Title: Message

Be glad to share the recipe.  Have already sent it to several on the NAFEX list.  I've made it in the past with green pecans, but you can also use walnuts.  Jerry is sending me some green ones and I will be making a batch.

 

The recipe comes from Dr. Leo O'Gorman, who is the county health officer in Brazoria County, TX.  He goes to France every summer where the wine is made by many country people.  It's also sold at farm stands on the back roads where tourists usually do not venture.  The region of France where they make this brew is Alsace-Lorraine, and the recipe has been handed down for hundreds of years, O'Gorman said.  It's called Vin du Noix or nut wine.

 

Vin du Noix

5 liters rosé wine ( I usually buy jug wine)

3 vanilla beans (cut open length-wise)

1 lemon, cut into chunks

500 ml distilled water

1 bottle (500 ml) Everclear (pure alcohol)

40 green pecan or walnuts (hulls included), crushed (I use a hammer)

 

Place all ingredients in a large airtight container.  Try to agitate daily for 90 days.  Store in a dark place. Filter 3 times with paper coffee filters to remove impurities.  Bottle and cork tightly.  Makes 5 liters.

 

 

----- Original Message -----

From: Brungardt, Sam

To: North American Fruit Explorers

Sent: Monday, June 21, 2004 3:55 PM

Subject: RE: [NAFEX] Green Walnuts.

Doreen, I'm collecting editor for the next issue of Pomona.  Would you have instructions for making the wine that you would be willing to share with its readers? -- Sam Brungardt, St. Paul, Minn. (USDA Zone 4b)

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Doreen Howard
Sent: Friday, June 18, 2004 7:44 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Green Walnuts.

I don't know about candied walnuts, but green walnuts make a fantastic nut wine that is much like a finely crafted port.  It's the tannin in the nuts and hulls that produces the deep color and flavor. People in the Alsace-Lorraine area of France-Germany make this wine in summer, age it until about October and decant it then.  I've made it with green pecans and hulls and can attest to the fabulous taste.

Doreen Howard

 

---

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