36923Re: nocino time
- Aug 21, 2006I filtered my batch of nocino yesterday, after starting a couple of weeks later than the italian
calendar to make up for later ripening in the UK. It's thick, fragrant stuff, which I hope will
mellow some with age.
I also tried something I read somewhere else - adding a bottle of cheap white wine to the
walnuts and spices left over after filtering. Wait for a few hours then filter and sweeten to
taste for a brown, nocino-flavoured apertif that can be drunk now. It's very nice, in an
aromatic, bitter sort of way.
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