Celery Wine

Celery Wine Recipe from Maldives with Grape and Sultana

Region / culture: Maldives | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Celery wine is a unique and flavorful beverage that is made from the humble celery vegetable. This recipe transforms celery into a delicious and refreshing wine that is perfect for sipping on a warm summer day.

History

Celery wine has been around for centuries, with records of its production dating back to ancient times. Celery was originally cultivated for medicinal purposes, but over time, people began to experiment with using it in culinary applications, including winemaking. Today, celery wine is a popular choice for those looking for a light and refreshing alternative to traditional grape wines.

Ingredients

1.36 kg of celery
225 g of chopped sultanas
900 g of granulated white sugar
1 tsp of citric acid
1 tsp of yeast nutrient
1 tsp of pectic enzyme
0.5 tsp of grape tannin
A sachet of white wine yeast
1 Campden tablet

How to prepare

Wash and scrub the celery, then chop it into short pieces.
Put the chopped celery in a large saucepan and cover it with unsalted cold water.
Bring the mixture to a boil and let it simmer for about 20 minutes, until the celery is soft but not mashed.
Strain the cooled liquid into a clean demijohn.
Add the sugar as a syrup and top it up with cold, boiled water until it reaches the shoulder of the demijohn.
Add the acid, nutrient, and enzyme to the demijohn.
Fit an airlock and leave the demijohn in a warm place for 24 hours.
After 24 hours, add the yeast culture to the demijohn.
Refit the airlock and continue to ferment the mixture in a warm place.
Remember to shake the demijohn daily.
Once the wine begins to clear, allow it to settle.
Rack the wine as soon as necessary, adding a crushed campden tablet and topping up the demijohn with cool, boiled water.
Rack the wine again after six months, or sooner if needed.
This should result in a dry white wine that can be sweetened slightly by adding some white grape concentrate.

Variations

For a sweeter wine, add more sugar to the mixture during the fermentation process.
Experiment with different spices and herbs, such as ginger or mint, to add a unique flavor to the wine.
Try using different types of yeast cultures to create a more complex and flavorful wine.

Cooking Tips & Tricks

Be sure to wash and scrub the celery thoroughly before using it in this recipe to remove any dirt or debris.

- It's important to chop the celery into small pieces to ensure that it cooks evenly and releases its flavors into the wine.

- When fermenting the wine, make sure to keep the demijohn in a warm place to encourage the yeast to do its job properly.

- Remember to shake the demijohn daily to help distribute the yeast and other ingredients evenly throughout the mixture.

Serving Suggestions

Celery wine can be enjoyed on its own as a light and refreshing aperitif, or paired with light appetizers such as cheese and crackers.

Cooking Techniques

The key cooking technique for making celery wine is the fermentation process, which involves allowing the yeast to convert the sugars in the celery into alcohol. This process requires patience and attention to detail to ensure that the wine turns out just right.

Ingredient Substitutions

If you don't have access to citric acid, you can use lemon juice as a substitute. Similarly, if you can't find grape tannin, you can omit it from the recipe without affecting the overall flavor of the wine.

Make Ahead Tips

Celery wine needs time to ferment and mature, so it's best to make it ahead of time and allow it to sit for at least six months before enjoying it.

Presentation Ideas

Serve celery wine in elegant wine glasses garnished with a celery stalk for a sophisticated and visually appealing presentation.

Pairing Recommendations

Celery wine pairs well with light and fresh dishes such as salads, seafood, and grilled vegetables. It also complements creamy cheeses and charcuterie boards.

Storage and Reheating Instructions

Store celery wine in a cool, dark place away from direct sunlight. Once opened, reseal the bottle tightly and store it in the refrigerator. Celery wine does not need to be reheated before serving.

Nutrition Information

Calories per serving

Each serving of celery wine contains approximately 120 calories.

Carbohydrates

Each serving of celery wine contains approximately 25 grams of carbohydrates.

Fats

Celery wine is a low-fat beverage, with less than 1 gram of fat per serving.

Proteins

There is minimal protein content in celery wine, with less than 1 gram per serving.

Vitamins and minerals

Celery wine is a good source of vitamins and minerals, including vitamin K, vitamin C, potassium, and folate.

Alergens

Celery wine does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Overall, celery wine is a low-calorie, low-fat beverage that is a good source of vitamins and minerals.

Summary

Celery wine is a unique and flavorful beverage that is perfect for those looking to try something different from traditional grape wines. With its light and refreshing taste, celery wine is sure to be a hit at your next gathering.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a sunny afternoon in the early summer of 1963, and I was visiting my dear friend Clara in her quaint little cottage on the outskirts of town. Clara was known for her delicious homemade wines, and I always looked forward to trying her latest creations.

As soon as I walked through the door, I was greeted by the sweet aroma of fermenting fruits and spices. Clara was bustling about the kitchen, pouring a deep red liquid into glass bottles and carefully sealing them with wax. I watched in awe as she worked, her hands moving with practiced precision.

"Ah, Margaret, you're just in time," Clara exclaimed, wiping her hands on her apron. "I've just finished bottling my latest batch of strawberry wine. Would you like to try some?"

I eagerly accepted her offer, taking a sip of the rich, fruity wine. It was absolutely divine, with a perfect balance of sweetness and tartness. I marveled at Clara's skill in winemaking, and couldn't help but ask her how she had learned to make such wonderful wines.

Clara smiled knowingly and led me to a dusty old bookshelf in the corner of the room. She pulled out a tattered leather-bound journal and handed it to me, saying, "This is my secret treasure trove of recipes. Everything I know about winemaking is in here, passed down to me by my grandmother and her grandmother before her."

I flipped through the yellowed pages of the journal, my eyes widening at the wealth of knowledge contained within. There were recipes for all sorts of wines, from classic grape to exotic elderflower. But one recipe in particular caught my eye - Celery Wine.

"Celery wine?" I exclaimed, incredulous. "I've never heard of such a thing!"

Clara chuckled at my surprise. "Oh, it may sound strange, but trust me, it's absolutely delicious. The crisp, earthy flavor of celery lends itself perfectly to winemaking. Would you like to try making some with me?"

I eagerly agreed, and Clara and I spent the rest of the afternoon gathering fresh celery from her garden and preparing the ingredients for the wine. We chopped the celery into small pieces, added sugar, water, and a dash of yeast, and then sealed the mixture in a large glass jar to ferment.

For the next few weeks, Clara and I tended to our celery wine, stirring and tasting it every so often to gauge its progress. The fermentation process was a labor of love, requiring patience and careful attention to detail. But finally, after weeks of waiting, our celery wine was ready to be bottled.

As we poured the clear, pale green liquid into glass bottles and sealed them with wax, I couldn't believe that we had created something so unique and wonderful. Clara and I toasted to our success, sipping the celery wine with delight. It was a revelation - light and refreshing, with a subtle hint of celery that lingered on the palate.

From that day on, Celery Wine became a staple in my repertoire of homemade recipes. I shared it with friends and family, who were all amazed by its delicate flavor and unexpected charm. And every time I made a batch of Celery Wine, I thought of Clara and the magical afternoon we had spent together, creating something truly special.

In the years that followed, I continued to experiment with different ingredients and techniques, expanding my knowledge of winemaking and honing my skills. But it was the memory of that sunny afternoon in 1963, and the discovery of the Celery Wine recipe, that remained closest to my heart. It was a reminder of the power of friendship, creativity, and the joy of sharing good food and drink with loved ones.

And so, whenever I make Celery Wine now, I think of Clara and the legacy of winemaking that she passed down to me. It is a reminder of the connections we create through food and drink, and the stories that we share with each other along the way. And for that, I am eternally grateful.