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mgh
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#16824
06/22/2012 10:12 AM
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Has anyone does this? We had some lovely basil infused white wine at lunch at Ethnic yesterday. I just wondered if anyone has done this. We have plenty of basil at home..
Carol Hill
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#16826
06/22/2012 12:12 PM
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Carol, was it a white wine or a rose that this recipe calls for? I really don't like rose.
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What we had yesterday was a white wine.
Carol Hill
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Oh, I am going to have to try this! I also have a garden full of basil. Thanks Carol for the great idea and Anon for the recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/thanks.gif" alt="" />
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I would not have thought the sugar was necessary, but it is not much sugar for a whole bottle of wine. I will look more when I get home for more recipes. We should have asked them at the restaurant how they do it, but it seems it can't be too difficult..
Carol Hill
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Wow, that's different. How does it taste? Anon Ellie
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#16831
06/22/2012 07:41 PM
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I think a dry white wine with a handful of sweet basil and a slice of peach left to infuse for a few weeks mght be a good one to try. Or maybe a pear instead of the peach.
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#16832
06/22/2012 11:54 PM
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It was different, for sure.. Refreshing, but otherwise hard to describe.
Carol Hill
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Did you ever come up with the recipe? It sounds so good <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
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There is a link here to a recipe in another response. I haven't tried it yet.
Carol Hill
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We so enjoyed the basil wine at Ethnic, and their food!, in 2011 that we tried to make our own this year. We enjoy making "country wines", which are fruit and not grape based. See the link below for a Jack Keller recipe; he has a great website with a lot of great info on these types of wines. We tried out a 1-gallon earlier this summer and it was extremely good! Not ready for bottling yet, though. Now we have a 6-gallon in a carboy. Cannot wait to enjoy and share it! http://winemaking.jackkeller.net/request215.asp
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