June 20, 2016


Cherry Bounce next to the Vin de Noix.

I first tasted Vin de Noix, green walnut wine, in a small restaurant in the Paris neighborhood Le Marais. I’ve never found the restaurant again, no matter how many narrow streets I turn down, but the taste of Vin de Noix never left me.

When, several years later, I found the recipe in a small preserving book written in French on yellowed pages I did not expect several more years to pass before I could finally make it.

IMG_0027.JPGThe recipe calls for green walnuts, not a variety of walnut, but the immature nut. To make vin de noix, according to this recipe, the green nuts are picked on Fête de la Saint-Jean-Baptiste, June 24. Nocino is the very delicious Italian version of vin de noix, and those recipes call for the nuts to be picked around the same time. A recent peek at a Bulgarian preserving book speaks of sweet and savory applications for green walnuts and calls for the same picking date. FRIENDS, THE TIME IS NOW. The goal is to gather the nut when the outer shell has not yet formed, but the nut has begun to form and is still a bit gelatinous. When, as the book says, “A needle will pass through the nut without resistance.”

For many years I spent fall weekends at farmers markets, seeking locally grown black walnuts, the ones that are so delicious in a Thanksgiving pie or stuffing. About 12 years ago, I spotted them and struck up a conversation with Suzanne Behling (Nob Hill Orchards), who told me the immature walnuts that fell from the tree in the early summer were an annoying ankle turning nightmare. I offered to turn those nuggets into booze. The following spring, we discussed it again. And she brought me a huge paper sack full of green walnuts.

IMG_1049They smell like Christmas. Clove and cinnamon and mace. They’re slightly sticky. I’ve made vin de noix or nocino every couple of years since then.  It’s ready in early December, ready to become a memorable hostess gifts.

Suzanne has retired and my supplies were dwindling. I thought about driving several hours to a place I knew I could get walnuts, but then Domenica Marchetti came to the rescue. Not only did she have some walnuts for me, she was up for a swap – nocino for vin de noix.

IMG_1041Domenica has a superb new book out on Italian preserves. I love the section on oil curing and the agrodulces and can’t wait to make, well, absolutely everything. I’ve got her sour cherry recipe in my sites and will be reporting back soon with that, and other, cherry recipes. (In the photo, you’ll see Cherry Bounce next to the vin de noix. That recipe was published in the Washington Post.)

Walnut forests grow in great swaths across the US. and for hundreds of years have been planted for the hard wood, for the dark stain, for the ripe nut, dried and stored over the winter. But don’t overlook the green nut or even the leaves. Check out my article for Garden & Gun’s latest issue to read about Chesapeake Bay Sauce, made from the young leaves of the walnut tree.

How to find green walnuts? Ask around at your farmers market this week. Stone fruit growers or apple growers often have a walnut tree or two. It’s worth the hunt. Of course, green walnuts may be ordered online, too.

Walnut stain is serious business. Wear gloves or wait a few weeks until it wears off. 

Vin de Noix
Makes 6 liters

40 young, green walnuts
1 liter vodka
5 bottles of red wine (really, any red wine will do. I use the bottles that I’ll never drink.)
2 pounds sugar
Zest of 1 orange
Quartered lemon
4 cloves
1 vanilla bean, split

Gather the walnuts in late June when the nuts are well formed, but can still be pierced with a needle. Soak the nuts in cool water for 1  hour.  Drain, dry and quarter.

Place all of the ingredients in an non-reactive container with a lid. I use a large 5 gallon glass jar. Stir well to begin to dissolve the sugar. Most of it will be on the bottom of the jar at first.

Store in a cool dark place for 40 days, stirring occasionally.

Strain through cheesecloth into a very large non-reactive bowl or food-safe bucket. Taste, and adjust the sugar if you want the drink to be sweeter. It will be a little harsh tasting, but will mellow as it ages.

Funnel the wine into quart jars (I repackage it in smaller decorative bottles for gifting.) Store in a cool dark place, letting the vin de noix age until December 1st.

Serve ice cold. With mandelbrot or buttery cookies. Especially nice in front of a crackling fire.

26 Responses to “vin de noix”

  1. Debby

    This sounds amazing! I’ve actually gone and purchased the book – can’t wait for it to arrive! Thanks! Also….what is the Bulgarian preserving book you mentioned – can it be ordered also?

  2. Kate Hill

    We are making our vin de noix, too, this week at Camont. Somehow all wrapped up in Summer Solstice and the bonfires of St. Jean on June 24- (24 nuts, 24 lumps of sugar, 24 days steeping) it makes sense to ready something for the cold Winter so far ahead. Walnut flavored vinegar is a la mode around here and the Bay Sauce recipe is a perfect next step. Here’s to long summer days. Viva les noix!

  3. Deirdre Armstrong

    Thanks for the shout- out, Cathy- can’t wait to try this recipe! The invitation still stands, though right now our walnuts look smaller than they should for the all- important feast day of St. John the Baptist. Gives us time to prep for the harvest- and find good gloves!

  4. Sam Israelit

    We have been making nocino for several years now, using a recipe from a friends grandmother. It is always delicious, so good that I just planted 10 walnut trees so I will always have a steady supply. I will definitely give your vin de noir a try! Thanks!

  5. Stacy Tjossem

    Just a note on Domenica Marchetti’s book. I am always on the hunt for preservation recipes that are unique and/or different than you find in your basic canning guides. I preordered her book and am delighted with it. While I have not yet started making any of her preserves there were a number of them I will be trying throughout the summer; including a red onion relish made with a hearty red wine. It all just sounds so wicked good.

    • Fred

      Finally a reason to pick my green walnuts before the squirrels come and steal them…….I can hardly wait to try this.
      We have eaten green walnuts preserved in syrup and they are delicious.

  6. Bud

    Does anybody know if it’s ok to use walnuts picked as late as first week in August? Shell has formed but still semi able to cut. Appreciate any info. Thanks, Bud

    • Cindy

      When I made it for the first time last year it was already the first week of July before I been introduced ti vin de noix (through the Bruno chief of police books). They were perfectly fine when I picked them on somewhere around June 8 or ninth. It seems to me that by August they would be fairly mature and developing a hard shell, since they start coming down not many months later.

  7. Sheila

    Hello, We had vin de noix in France….lovely! But I am confused.. is it black walnuts or regular walnuts? …or does it matter? Thank!

    • Cathy Barrow

      Either black or English walnuts (regular) will work, but the trick is to get them while they are still green. Before the nut forms. Old recipes say “when a needle may be passed through.” Find a farmer who grows walnuts and make arrangements to go in June to pick up some green ones (it’s fine to use the fallen ones).

  8. Dave Goodwin

    I’m making my first batch and have just separated the liquid from the large solids. How long does it take for the liquid to become clear or does it stay cloudy?

    • Cathy Barrow

      Hi Steve,
      This is a recipe for green walnut wine. Ripe walnuts can’t be used, sadly. However, ripe walnuts are great in conserves with figs, especially. How fortunate to have ripe walnuts!

  9. Kathleen

    I live in Middle TN and have quite a few Black Walnuts on our land! Will have to try the needle trick as we’re located much farther south than most of the origins of these recipes. Looking forward to trying it, thanks for sharing.

  10. Cheryl

    Is the refrigerator ok to store the mixture in for the forty days or too cold?

    • Cathy Barrow

      It’s not necessary to store the mixture in the refrigerator. Just put it in the back of a closet!

  11. Stephanie

    Just strained mine. – a few more than 40 days. First time making it. Delicious. Cannot wait to drink at Christmas time.

    • Cathy Barrow

      How wonderful! I’m down to my last half bottle and must plan this activity for next year!!

  12. Chris

    Hi. I used this recipe two years in a row but for the last two years June was too busy. This December a friend of mine who sings in a choir said that walnut liquor is great for vocal fitness so I plan to make a batch in 2023. I also gave her one lost bottle which is why I decided to ask for how long can you preserve vin de noix? She is a good friend.
    Also I am from Bulgaria so if you send me these photocopied pages of the book i can try to look it up in the old books market. It will be great.cheers



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