We do not make a mistake in the title: the wine is cooked with tomatoes in the region today, Charlevoix, in the Domaine de la Vallee du Brasque. To learn all about the production of this wonderful wine, you need to go to Belgium in the distant 1938. That's when the idea of producing an amazing wine of ripe tomatoes come to mind Pascal's grandfather Misha.
Misha, Pascal (Pascal Miche), a former butcher, who immigrated to Canada from Belgium, said that his product from tomato was the first such wine, which became commercially successful. After three years ago, he launched his project, he sold for 34,000 bottles a year.
Misha tested 16 varieties of tomatoes to select six that grew well in the cooler temperatures and the height of Quebec, where he cultivates them.
However, to ensure that the product named Misha with wine, he must convince the authorities that a tomato is a fruit.This incidentally is confirmed by science. From the point of view of botany, tomato - is a fruit, mainly because it contains the seeds of the plant. But its use in cooking has led to what many consider him a vegetable.
Winemaker with a remarkable enthusiastic about their work, choosing the tomatoes with the same care with which the winemakers select vinograd.Pomidory then undergo the same stages, such as uminanie, soaking, fermentation and pressing. It produces two types of wine: dry and velvety, which can be compared with a sweet Pineau de Charentes.
Misha, Pascal (Pascal Miche), a former butcher, who immigrated to Canada from Belgium, said that his product from tomato was the first such wine, which became commercially successful. After three years ago, he launched his project, he sold for 34,000 bottles a year.
The Canadian took a family recipe his great-grandfather, who was kept secret for four generations.
Misha tested 16 varieties of tomatoes to select six that grew well in the cooler temperatures and the height of Quebec, where he cultivates them.
However, to ensure that the product named Misha with wine, he must convince the authorities that a tomato is a fruit.This incidentally is confirmed by science. From the point of view of botany, tomato - is a fruit, mainly because it contains the seeds of the plant. But its use in cooking has led to what many consider him a vegetable.
Winemaker with a remarkable enthusiastic about their work, choosing the tomatoes with the same care with which the winemakers select vinograd.Pomidory then undergo the same stages, such as uminanie, soaking, fermentation and pressing. It produces two types of wine: dry and velvety, which can be compared with a sweet Pineau de Charentes.
Recipe for tomato wine (source - network)
Ingredients:
4 kg tomatoes
1.2 liters of boiling water
Pinch of salt
4 cups sugar
1 tablespoon yeast
juice of 2 lemons
1.2 liters of boiling water
Pinch of salt
4 cups sugar
1 tablespoon yeast
juice of 2 lemons
Washing the tomatoes, then cut, sprinkle with salt. Then pour boiling water over and presses the yoke. In this form, keep for 3-4 days, then filtered. Add the sugar, yeast and lemon juice. Put in a warm dark place to ferment, do not forget to follow this process. When the bubbles have ceased to stand, mix. Then for 3-4 days are left alone to settle to sediment. After filtered through several layers of cheesecloth and pour into a barrel. Zauporivaem it and put on six months in a cool dark place.
Finally, the bottles in, plug and remove them for several months.
In his wine, called "Omerta", it uses the sub-Arctic, yellow and black cherry tomatoes for yield and taste.
The process of making wine in a tomato is about 9 months. Unusual wine in appearance and in no way resembles the smell of tomatoes, and looks like a clear white wine with 18 percent alcohol content.
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