Orange Wine Aperitif
Makes about 1 quart
It is generally agreed that February is the best month for making Orange Wine. The recipe is relatively standard, but there are minor variations; one involves adding a vanilla bean to the crock, and another uses red instead of white wine.
- Rind of 5 fresh eating oranges or 3 large cleanly peeled oranges-cut into chunks
- 4 1/3 cups (1 l) good dry white AOC wine
- 1 level cup (180 g) granulated sugar
- 1/3 cup rum or l’eau-de-vie
- Remove the rind, then pare carefully to remove only the zest while leaving the white pith on the fruit. Place in a 2 – quart (2 l) stone crock or in a lidded glass jar.
- Add the white wine, rum and sugar to the crock and macerate in a cool place for 21 days. Shaking occasionally.
- Strain the contents into a catch bowl and discard the solids.
- Strain through either a paper filter or muslin; bottle and age for at least 1 month.