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?
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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.