Dry nuts are harvested from mid-September to the end of October depending on the climate and the variety of walnut. The harvest signal is given when the husk (envelope surrounding the hull), shows a brown color and begins to open. Nuts are widely used in cooking in salads and cakes but also as accompaniments to cheeses, whether whole, in pieces or in powder. Nuts are also prized to prepare the alcoholic beverage made from them: walnut wine.
Walnut wine is easy to make. To minimize bitterness you can do it with dry nuts of the year. To do this you need 4 liters of red wine, 1 liter of brandy, 40 dry nuts, cane sugar, a hint of cinnamon and nutmeg and 1 vanilla pod. Leave to macerate for 3 to 6 months before transferring it to the bottle.
This aperitif was very popular in its time and there are as many variations as there are cantons. It is mainly made in June, around Saint John's Day: you have to wait until the husk is green and supple. This sweet bitterness wine is not obtained by pressing but results from a maceration of the fruit with its husk in alcohol (wine + brandy).
If it is prepared in autumn with drier nuts (without husk), the wine loses its harshness. It will only require a longer maceration. Bottled, it keeps perfectly away from light in a cool place. Over time it improves. A light deposit may form in the bottom of the bottle, this is normal, do not shake it too much before serving.
It is served as an aperitif, it also goes perfectly with cheese. You can also put a touch of it in a chocolate mousse or cake, ice cream, cream, stuffing.
Here is one of the recipes, because each region, each family has its own recipe:
Ingredients to make the walnut wine
40 semi-dry walnuts (freshly picked)
4 liters of red wine with character
1 liter of brandy
350 g cane sugar
1 vanilla pod
1 good pinch of nutmeg
1 generous pinch of cinnamon
How to make the recipe for walnut wine
Crush the walnuts with their husk, they must be well notched. For large quantities, use
an apple grater, root cutter it will be much faster and more easy.
You can also choose to put only the kernels.
In a
demijohn , pour the nuts then the alcohols, sugar and spices. Mix everything so that the sugar dissolves perfectly.
Close tightly so that the alcohol does not evaporate.
Leave to macerate for at least 3 months in a cool place, away from light. The first two weeks, stir the demijohn regularly.
Filter, then bottle your walnut wine ... seal it well!
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