We were walloped with a pretty good blizzard yesterday – the whole province basically came to a standstill. Of course, the first thing I think of on a snow day is – what can I make today?
I wanted to choose something that didn’t require using the oven in case the power went out.
Enter Vin d’Orange.
I first heard about Vin d’Orange in a tweet from Food and Wine magazine with a link to an article called ‘The Best Thing To Do With A Spare Bottle Of Wine‘. From the article – ‘Vin d’orange (not to be confused with orange wine, a style of wine in which white grapes are left to macerate on the skins) is a classic Provençal apéritif made with white or rosé wine, oranges, sugar, a neutral spirit and spices. It can—and should—be made at home by anyone with an extra bottle of wine and four weeks on hand.’ Featuring Matt Hamilton, owner of Lulu & Po in Brooklyn, the article breaks down a very simple recipe, and process, in paragraph style.
I was intrigued because I love apéritifs – Lillet, Cinzano, Dubonnet, Aperol, et al – and because it sounded so simple with a big payoff. I like that.
When I tweeted at Lulu & Po and asked if the addition of Grappa (or any other eau-de-vie) was necessary, they tweeted back and said that Vin d’Orange could be made with just wine.
I used a Cara Cara orange ($7.99 a bag!!! but worth it – they’re delicious) and a bottle of Jean Max Roger Sancerre Cuvée GC from Bishop’s Cellar. The only thing I did differently from Matt’s recipe is omit the Grappa, and because the neck of my growler was so narrow, I had to slice of my orange and lemon instead of quartering them. The Vin d’Orange takes about 5 minutes to assemble and I believe the hardest part will be waiting 4 weeks to drink it.
To see the entire recipe click here.