Recipes are often treasured heirlooms, passed on from generation to generation, tweaked here and there to current family tastes. The aperitif of choice in the Dordogne is this sweet dark wine made from green walnuts picked between La Fete de St. Jean (June 24) and Bastille Day (July 14). Green walnuts are not a different variety, but rather immature walnuts whose hard shells have not yet formed. It’s the smooth green skin and soft interior gives the elixir its unique flavor. There are hundreds of family recipes in the Dordogne (each claiming to be the very best, of course) but most agree the longer it sits in the cupboard the better…and it’s worth the wait! Here is the typical recipe, but we’ve added some suggestions so you can start your own family tradition. Sante!
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Traditional ingredients
40 young green walnuts, quartered
5 quarts (4.74 liters) dry red wine
2 pounds (1 kg) Sugar
1 quart (1 liter) brandy
Options
1 teaspoon nutmeg
4 Cloves
1 Vanilla bean, split in half
Zest of one small mandarin
Place the quartered walnuts in a large glass container. Add the red wine and sugar. If using nutmeg, clove, vanilla bean, and zest, add them here. Be careful not to add too much spice as you don’t want to overpower the wine’s flavor. Cover the container tightly and store in a cool dark room or cellar. After six weeks, strain the mixture and add the brandy. Pour into bottles and seal tightly. Let the wine rest for at least six months. Serve in small aperitif glasses before your Dordogne feast.
