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Vin de noix

23/11/2013

13 Comments

 
Before June 20, St Sylvere's day in Perigord, pick about forty fresh green walnuts and chop them into quarters and then put them into a large pot with a lid. It should not be glass. An enamel fais tout is best.

Add eight litres of red wine (white wine makes a distinctly milder drink) and one litre of gniol. (Perigord patois for the real alcohol eau de vie. If you cannot obtain it from a friendly farmer, French pharmacies sell an acceptable substitute. If all else fails, cheap Spanish brandy will have to do.)

The French like their vin de noix sweet and usually add a kilo of sugar to the mix. Bruno adds only half a kilo.

Stir it all together, close the lid and leave it in a dark place for 42 days. Stir again, pour it through a strainer and then bottle the result. It is drinkable at once but I think it improves with age. My 2002 vintage is great.

13 Comments
Franny
21/9/2015 09:04:39 am

I love the Bruno series. And the food descriptions are a wonderful part. I want to make some vin de noix. I have looked many places and cannot find out if the walnuts should be immature black walnuts or immature English (Persian) walnuts. I found that black walnuts grow in southern France. The flavor difference would huge. Can you find out which should be used? Thanks much!

Reply
Martin link
23/9/2015 06:44:55 pm

Well researched! We always use the black walnuts, and have the stained hands to prove it...

Reply
Cori
7/12/2021 07:36:29 pm

Vin de noix can be made with either English or black walnuts; depending upon what is available.

I make mine with black walnuts, because we have several mature, bearing trees on our place, and it comes out absolutely delicious.

Reply
Anne
24/10/2016 12:59:03 pm

I live in Western Australia, loved the Dordogne ( friend has place in Belves). Would like to know what exactly are green walnuts? Walnuts are grow in the south west of WA. Would like to attempt making a modest quantity of bin de noix.
Thank you.

Reply
Martin link
26/10/2016 10:00:36 am

Green walnuts are fresh walnuts, with a thick green skin and very bitter. I believe they come from English walnuts, but I'm not completely sure.

This piece explains more about them: http://edibleeastbay.com/online-magazine/summer-2015/green-walnuts/

Reply
terry dolman
31/5/2018 09:57:21 pm

I always pick my walnuts before christmas in Australia and bottle it about new years.

Reply
Jason
28/6/2017 09:10:43 am

Why should glass not be used? I ordered some green walnuts, and am very excited for their arrival and getting a batch going. Have been dying to try Vin de Noix since first reading about Bruno's adventures. Also, does the type of red wine matter?

Reply
Martin link
28/6/2017 02:45:52 pm

Local tradition says that a metal pot with a lid is preferred over glass because the green walnuts do their magic work in the dark.

Reply
Cori
7/12/2021 07:41:51 pm

I've always made my vin de noix in glass bottles and have had no issues; glass works just fine.

Tradition has it that the aging should be done in a dark place, and so mine are aging quite nicely in the bottom of my closet.

Most French recipes call for a dry red wine; I typically use a drinkable (but inexpensive) cabernet sauvignon, which comes out wonderful.

Reply
David
19/6/2020 08:37:13 pm

Some years ago I travelled for a couple weeks in Perigord, and fell in love with the vin de noix served as an aperitif. Today I got to musing about it, and found your recipe, thank you for that. But where to find green walnuts, assuming the season hasn't ended? Do you happen to know of any walnut growers in the Washington, D.C. area? Thanks in advance for any advice you might be able to share.

Reply
Cori
7/12/2021 07:56:51 pm

DC is in prime black walnut country, so I would scout your local farmer's markets in spring, and ask around regarding who grows black walnuts.

Let them know that you'll want the immature black walnuts as close to 24 June as possible, and no later than the first week of July, or they're likely to be developing their hard shells, and it will be too late in the season to extract them for vin de noix.

What you want are walnuts that have reached their full size, or close to it, but are still soft enough to cut into quarters, and be juicy.

And, word to the wise, wear gloves when working with them, as they stain EVERYTHING with which they come into contact.

But they're more than worth the effort, and the final vin de noix, especially after aging for at least six months to a year, is unlike anything else I've ever tried. It is truly unique and delicious.

Reply
David saxton
30/5/2021 06:42:16 am

Green walnuts available FROM POTASH FARM KENT
for UK Bruno nuts

Reply
Katrin Patience
27/9/2022 07:14:38 pm

I used Shagbark Hickory nuts to make my vin de noix. Turned out great!

Reply



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