Home Cooking 8

Vin D'Orange / Vins Maison

azhotdish | Apr 21, 200807:36 PM

I purchased this very interesting book over the weekend, "Aperitif", by Georgeanne Brennan. Within the book they offer two recipes for vin d'orange, one traditional version using a French-style rose or dry white wine, and a "poor man's version" using a dry red wine, with Burgundy, Zinfandel, and Merlot among others offered as suggestions.

I'm interested in making this for a late-summer party, as it seems it needs some three months to complete. I'm thinking the traditional recipe is the way to go - does anyone have experience making this and if so, which wine would you suggest using? Also, any alternatives to using Seville oranges?

Thanks a lot!

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