Book Review: Folk Wines, Cordials, and Brandies

September 24, 2010

I found an old gem at the library. Folk Wines, Cordials and Brandies was written by M.A. Jagendorf in 1963. What makes it a gem is that it talks about both making wines and making liqueurs all in one book, causing it to be 400 pages long. Books these days only specialize in one or the other, not both.

Like a wine making book, it goes though equipment you need, yeast, racking, bottling, and aging before giving you recipes for fruit wines, flower wines, cereal and vegetable wines, herb wines, berry wines, and other wines including cider, mead, and a few others.

From there, the book moves into liqueurs, talking about neutral spirits and then flavors. Then there is about 21 pages of recipes for that.

Next, there are 9 pages of “unusual drinks” towards the back, followed by an outdated “to help you” section of organizations and businesses probably now long gone.

The book periodically has poorly printed illustrations and pictures, but that isn’t why I like this book. It is just a flat out well rounded all in one book, and you don’t see that being published anymore. It offers several recipes using the same main ingredient to give you different ways of making a wine. It has unusual ingredients, such as daisies, goldenrod, spinach, caraway, chickweed, dill, tea, and rosehips. Part of the reason Jagendorf wrote this book was because he was a folklorist, going around collecting stories and recipes of what people were making, and goes on to talk about the importance the ingredient has been in culture.


One Response to “Book Review: Folk Wines, Cordials, and Brandies”

  1. […] This post was mentioned on Twitter by Wine Reviews & News, Candle Wine Project. Candle Wine Project said: Book Review: Folk Wines, Cordials, and Brandies […]

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