According to thespruceeats.com, an aperitif is “a refreshing alcoholic drink that is served before a meal to stimulate the appetite. Sort of a liquid appetizer, apéritifs may be served to mingling guests during a dinner party (with or without food) or while preparing your own dinner on an average night. They are also an excellent way to unwind from the day. From Campari and Aperol to cocktails like the martini, apéritifs offer a delightful and flavorful drinking experience. The word apéritif (plural, apéritifs) is French, and its Italian counterpart is aperitivo (plural, aperitivi). They stem from the Latin “apierire,” meaning “to open, or uncover.” These short, often aromatic, drinks are designed to whet the appetite and prepare the palate and stomach for food and the taste sensations that come with it.”
On page 29 of Kate Hill’s book “A Culinary Journey in Gascony,” she refers to homemade vin de noix being her all-time favorite aperitif. She goes on to state on page 31, “[i]n midsummer, St. Jean’s Eve is celebrated in the country with bonfires lit in steel boats and set afloat along the Garonne. This very old custom is fêted in villages with special dinners and a bal musette (town dance).” The Fête de la Saint-Jean (St. John’s Eve) is celebrated in France at sunset on June 23rd. St. John’s Day is actually on June 24th and it celebrates the birth of St. John the Baptist (6 months before Jesus’s birth). Kate goes on to say “[t]his is the day … the walnuts [are picked] from the tree. Green walnuts are the husk, shell, and kernel of the walnut in its immature phase. When you cut a fruit in half, you can see the outline of the nut just starting to form in the juicy white flesh.”
While I do not consider myself a connoisseur of beverages, I was intrigued by the idea of a beverage I could make using walnuts from the tree on our lake property (nicknamed “Blessed Stand”). Multiple different recipes for vin de noix can be found, including in Kate’s book. In essence, the walnuts are quartered or crushed and added to fruit brandy or vodka, sugar, red or rose wine, cinnamon, nutmeg, cloves, and lemon zest in a crock or other large container. The concoction is then allowed to rest (stirring periodically) in a cool, dark place for a number of months (1 – 3). The brew is then strained through several layers of cheesecloth, poured into bottles and corked. Vin de noix is best served chilled in a little sherry glass.
It’s my understanding a given vintage can age in the bottle for several years. In fact, during Kate’s Zoom call in which vin de noix was discussed, she said she was drinking a glass of her 2013 vintage! My plan is to continue to make an annual batch, experimenting with the ingredients. I look forward to 2022!
Salut!