Re: Is there a walnut version of Nocino for Spain or Portugal
- Licor de nuez
(also look up Licor de nueces verdes)
--- In email@example.com, "waljaco" <waljaco@...> wrote:
> Sarlanoix is a brand name for a 'Vin de noix' -
> 40 green walnuts (quartered)
> 40 sugar cubes
> 4 litres red wine
> 1 litre clear fruit brandy, 40%abv minimum
> Macerate for 40 days. Filter and bottle.
> The Italian Nocino/Nocillo is a 'Liqueur de noix' in France. In Spain it is a 'Licor de nuez' and a anise ('anis') spirit is used.
> --- In firstname.lastname@example.org, "burrows206" <jeffrey.burrows@> wrote:
> > Hi Guys,
> > I have successfully made 2.5 gallon Nocino last year, and my
> > brother-in-law and me drank the lot before it really had time to mature
> > (shame on us, bad) but hell it was nice, maybe a tad on the sweet side
> > but that can be fixed with this years batch. It's called Nocino (in
> > Italy) Sarlanoix (in France) you see the French had to grow walnuts
> > after they destroyed/burnt all the grape vines in this region in the
> > Dordogne 150 years ago after an imported colonial vine disease which
> > threatened the whole of the French wine industry.
> > They had all the fermenting and distilling gear so making a French
> > version Nocino/Sarlanoix was kind of a logical progression for them.
> > My friend an Italian bar and restaurant owner here in France (yeah
> > an Italian in France nearly as bad as a mad paddy in France) has still
> > got a bottle of my Lemoncello from last year which raves about, he keeps
> > and carefully meters this out for his close friends.
> > It gets more complicated his wife is Portuguese and likes my French
> > version of the Italian Nocino which is a real close version of Sarlanoix
> > in here in the 24250 Domme area of France
> > What I want to know is there a Spanish or Portuguese version of
> > Nocino/ Sarlanoix? And if so has anyone got a recipe for it? His wife
> > is the chef and makes a brilliant local dish called Confit de canard try
> > this link http://tiny.cc/69s5s <http://tiny.cc/69s5s> and I sure as
> > hell want to keep on her good side because it is just so good and we get
> > a nice discount when we eat there. Friends in the right places and all.
> > (All this beautiful French food and red wine keeps me in brillant shape
> > well round and oval are shapes aren't theybut I prefer to call it having
> > a well upholstered frame) Anyway is there a Spanish or Portuguese
> > version of Nocino
> > Geoff