Excellent with milk puddings. Around 18*
List of ingredients for 1l. 400g of good quality grapes, 8 verbena leaves,450g dry vermouth,100g alcohol 95*, 300g sugar.
Mash the grapes with the sugar in a pan and bring to the boil, then simmer for 3-4 minutes with the lid on.
When cool, pour through a sieve into a 1kg kilner jar ( hermetically sealable jar), add the vermouth, the alcohol and the verbena leaves.
Close the jar, shake it well then leave for 3 or 4 months.
Filter through a fine muslin cloth and bottle.
Best after 3 or 4 months.
Article by Theresa
The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.
Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. The earliest known production occurred around 8,000 years ago on the territory of Georgia. During an extensive gene-mapping project, archaeologists analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where wine residues were also discovered on the inner surfaces of 8,000-year-old ceramic storage jars.
The oldest winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine.
Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America.
In North America, native grapes belonging to various species of the Vitis genus proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by European colonists to be unsuitable for wine. Vitis vinifera cultivars were imported for that purpose. – source
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