Green Walnut Aperitif
This unique aperitif, resting for more than six months in contact with the green walnuts and botanicals, is complex with hints of untamed tannin, cloves, and baked apples, with warming aromas of mulled wine, sweet molasses, holiday spice, potpourri, banana bread and sherry. A light herbaceous entry builds with red fruit from the Berryessa Gap Vineyards’ Estate Zinfandel (Primitivo clone) wine base mixed with a light green spiciness from the walnut skins. The slight bitterness balances with the rich port-like flavors infused with cinnamon and cloves.
FRUITS & BOTANICALS
- English Walnuts harvested when green and immature, a variety first planted in California in the 1800s and still an important variety today, both in Winters and elsewhere.
- Madagascar Vanilla
- Whole Cloves
- Ceylon cinnamon
Eau-de-Vie neutral brandy distilled from Berryessa Gap rosé
Serve chilled, on its own or with ice. To 3-ounces of apéritif, add a splash of Brut Rosé Sparkling wine, or soda water. Garnish with orange or lemon zest. Want to get fancy? Add a dash of bitters or espresso.
FOOD PAIRING SUGGESTIONS
Carpaccio, Goat Cheese, Blue cheese, Mixed Nuts, Olives, Potato Chips, Charcuterie, Pasta with Walnut Sauce, Fruitcake, Gingersnaps