I have a question about the recipe "Sour Cherry Liqueur - Ginginha" from Maria Teresa Jorge. What kind of red wine works best for this recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
i would suggest a generic red table wine or an inexpensive australian shiraz (yellowtail is fine) or cote de rhone. fruity,dry, full bodied, not high tannins.
I have had ginginha a few times while in Lisbon. It is made by infusing sour cherries with Portuguese brandy, and a bit of sugar and cinnamon.
I would suggest following that thought and use brandy, not wine.
It is normally served in a small shooter (any time of day when in Lisbon !)
I don't know of any ginginha made with wine.
Thanks very much to you both for your answers--very helpful!
Margie is a trusted home cook immersed in German foodways.
Since the recipe calls for wine, I’d try one that has cherry notes in it--perhaps an Amarone or Primitivo? I also wonder if a Port might be interesting.
And the story behind its spicy, secret sauce.
Mythical Spanish Ham Sandwich
Julia Turshen's Chorizo Tacos
San Antonio 'Desert Bird' Cocktail
We're Rolling Out the Best