Saturday, 17 December 2011

Grape and Beetroot Wine

Christmas time…Mistletoe and Wine 

Couldn't help taking a pic in vivid! but that turned the colour to red! that's not the colour you get...the actual colour follows

Homemade wine, I understand, is as important for many households as is the quintessential fruit cake.

Unfortunately, I have never been a great fan of wine or alcohol; and I must admit, I really hadn’t seen a bottle of wine, till I got married and relocated to the UK.  (Well, at home, we rarely saw a bottle of alcohol in any form. No one at home is particularly fond of the popular beverage)

 J on the other hand, loves his wine.  You can imagine my wonder and absolute ignorance, as I walked across the long aisle of wine bottles, wondering how on earth, so many flavours can possibly exist; and J carefully reading the origin and the components on the wine bottle, along with many others of course. Wine, it seemed was a serious affair indeed.       

Wine, I understood is such a big part of the food culture there. The sheer variety and selection was amazing to me. Wine was matched to the food you have or the preparation of meat you choose. What a strong palate one must have, I wonder, to appreciate the fine and unique differences.

This time we came on a holiday to J’s place, amma had made some lovely wine. (Daddy and Jagdish say it’s really nice). I obviously only smelt it and got a bit heady.  Then I thought, in keeping with the spirit of the season, why not I share it. No, I didn’t make it, but do intend to. Hehe.

I hope you and your family enjoy the season a lil’ bit more with the homely warmth this wine will bring

What you need 
  1. Grapes - 1 kilo
  2. Beetroot - 1 (big; chopped)
  3. Sugar - 500 gm 
  4. Cinnamon, Cloves, Cardamom - 5 grams each
  5. Mace -  a small piece
  6. Ginger - 100 grams
  7. Yeast - 1 tsp (optional)
Here's how
  • Crush Ingredients 4, 5 and 6 together
  • Boil the chopped beetroot and the grapes in 2 litres of water (When the grapes move crushed spicesto the bottom of the pan, that means they are done)
  • Now, add the crushed mixture and boil again
  • Remove from fire, cool and filter 
  • At this point you can add the yeast if you choose to (Amma didn't add it). Also add the sugar and mix well
  • Now transfer this to a porcelain jar (ideally, or you can you a glass jar which is airtight), cover the opening with a cloth and put the lid on
  • Keep for 4 days (ideally in a dark place) and filter again (Amma says there was nothing really left to filter)
  • Transfer to a a glass bottle and soak up the season as required!!

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