Over the weekend I had the occasion to serve some of the vin d’orange I made at the end of 2009. I actually hadn’t realized it had been over a year since I made this and reported about it on this blog. (If you are one of those people who are always making something new, you know the results of your old projects tend to get lost, which is what happened here.) Since then the vin has undergone several very wonderful changes in color and flavor. It’s developed a distinctly deep orange gold hue. Scott Beattie described it as being like padparadscha, a kind of orange sapphire. The flavors have merged with the bitterness, which was pretty dominating when it was younger, finally coming into balance against the citrus and sugar. It’s also developed a slightly oxidized or “rancio” like character, probably from the extended aging. (Note: it’s been kept in glass but not in bottles filled to the brim.) It’s a total pleasure to drink, neat or over ice.
Knowing that there were still some Seville oranges to be had, I decided to put up some more vin d’orange before they disappeared for the year. I decided to go a bit crazy and put up four times as much as I did last time—I’ve got some plans for this. Stay tuned.