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.
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.
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