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!