----- Original Message -----
Sent: Tuesday, June 22, 2004 9:12
AM
Subject: RE: [NAFEX] Green Walnuts.
Thanks, Dorene;
I'll get it ready for the next issue of Pomona. With the added
grain alcohol, this is really a cordial rather than a wine, isn't it?
Could you please give me your mailing address and e-mail address. Also,
your telephone no. (if you don't mind getting calls). Thanks.
-- Sam
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 -----
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)
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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