5 Homemade Wine Recipes From India's Enchanting Region Of Coorg

Welcome to the captivating region of Coorg, nestled in the lush Western Ghats of Karnataka, India. Coorg, also known as Kodagu, is not only renowned for its breathtaking landscapes and coffee plantations but also for its rich tradition of home wine-making. Passed down through generations, these delightful concoctions offer a taste of Coorg's unique flavours and cultural heritage. Join us on a flavorful journey as we explore five exquisite home vine recipes from Coorg, each accompanied by its vibrant backstory.

Also Read: Food And Wine Pairing: Principles, Weights And Classic Pairings

Recipe 1: Nellikai Wine (Amla Wine)

The Nellikai Wine captures the tangy essence of the Indian gooseberry, locally known as "Amla." Coorg's abundant orchards are dotted with these vitamin C-packed berries, which add a zesty twist to this delightful wine. With its balancing sweet and sour flavours, Nellikai Wine is perfect for warm summer evenings.

Ingredients:

• 500 grams Indian gooseberries (Nellikai)
• 1 kg sugar
• 4 litres water
• 10-12 cloves
• 2 cinnamon sticks
• 1 teaspoon black peppercorns
• 1 teaspoon dry yeast

Method:

1. Wash the Indian gooseberries thoroughly and remove their seeds.
2. Place the gooseberries in a sterilised glass jar and add the cloves, cinnamon sticks, and black peppercorns.
3. Boil the water and dissolve the sugar in it. Allow it to cool.
4. Pour the sugar water into the jar, ensuring it covers the gooseberries completely.
5. Sprinkle the dry yeast on top and cover the jar with a clean cloth or plastic wrap.
6. Let it ferment for about 15 days in a cool, dark place, stirring gently every alternate day.
7. After fermentation, strain the liquid into bottles and cork them tightly.
8. Allow the wine to mature for at least a month before indulging in its delightful flavours.

Recipe 2: Bele Huli (Jaggery Tamarind Wine)

The Bele Huli is a sweet and tangy wine that celebrates the robust flavours of tamarind and jaggery. Coorg's fertile soil provides an abundance of tamarind trees, and the locals have ingeniously transformed this tropical fruit into a tantalising beverage that dances on your taste buds.

Ingredients:

• 200 grams of tamarind pulp
• 500 grams jaggery
• 4 litres water
• 1 teaspoon dry yeast
• 5-6 cardamom pods

Method:

1. Soak the tamarind pulp in water for a couple of hours. Extract the juice and discard the pulp.
2. Dissolve the jaggery in warm water and strain to remove impurities.
3. Mix the tamarind juice, jaggery syrup, and water in a sterilised glass jar.
4. Crush the cardamom pods and add them to the jar.
5. Sprinkle the dry yeast on top, cover the jar, and place it in a warm spot.
6. Allow it to ferment for about 10-15 days, stirring occasionally.
7. Once fermented, strain the liquid into bottles and seal them tightly.
8. Allow the wine to age for a month, and savour its sweet and tangy taste on special occasions.

Recipe 3: Perak Bole (Banana Wine)

Coorg's Perak Bole is a delightful wine infused with the velvety richness of ripe bananas. This recipe pays homage to the region's abundant banana plantations, where the sweet fragrance of the fruit fills the air. Indulge in this heavenly concoction, which pairs perfectly with Coorg's traditional delicacies.

Ingredients:

• 1 kg ripe bananas
• 1 kg sugar
• 4 litres water
• 1 teaspoon citric acid
• 1 teaspoon dry yeast

Method:

1. Peel and mash the bananas thoroughly, ensuring no lumps remain.
2. In a sterilised glass jar, combine the mashed bananas, sugar, and water.
3. Add the citric acid and dry yeast, stirring gently to mix well.
4. Cover the jar and let it ferment for about two weeks in a cool, dark place.
5. Stir the mixture occasionally during fermentation.
6. After fermentation, strain the liquid into bottles and seal them tightly.
7. Allow the wine to age for a minimum of three months, allowing the flavours to develop fully.
8. Savour the unique taste of Perak Bole, which blends the natural sweetness of bananas with a mild tartness.

Recipe 4: Panak Bole (Rice Wine)

Coorg's Panak Bole is a traditional rice wine that carries the legacy of the region's agricultural heritage. Made with fragrant rice, this wine is known for its smooth and earthy flavours. It is often enjoyed during festive celebrations and adds a touch of rustic charm to the festivities.

Ingredients:

• 1 kg fragrant rice
• 4 litres water
• 500 grams jaggery
• 1 teaspoon dry yeast

Method:

1. Rinse the fragrant rice thoroughly and soak it in water overnight.
2. Drain the rice and steam it until cooked.
3. Mash the cooked rice to a smooth consistency and transfer it to a sterilised glass jar.
4. Dissolve the jaggery in warm water and strain to remove impurities.
5. Pour the jaggery syrup over the mashed rice and mix well.
6. Sprinkle the dry yeast on top, cover the jar, and place it in a warm spot.
7. Allow it to ferment for about two weeks, stirring occasionally.
8. After fermentation, strain the liquid into bottles and seal them tightly.
9. Allow the wine to mature for a minimum of six months, letting the flavours mellow and intertwine.

Recipe 5: Kapi Ase (Coffee Wine)

The Coorg region is synonymous with its world-renowned coffee plantations, and the Kapi Ase pays homage to this aromatic treasure. This wine infuses the earthy and rich flavours of coffee beans into a tantalising beverage that awakens the senses. Savour the fusion of Coorg's coffee culture and winemaking heritage in every sip.

Ingredients:

• 200 grams of coffee beans
• 1 kg sugar
• 4 litres water
• 1 teaspoon dry yeast
• 1 teaspoon vanilla essence

Method:

1. Grind the coffee beans into a coarse powder.
2. In a sterilised glass jar, combine the coffee powder, sugar, and water.
3. Add the dry yeast and vanilla essence, stirring gently to mix well.
4. Cover the jar and let it ferment for about 10-15 days in a cool, dark place.
5. Stir the mixture occasionally during fermentation.
6. Once fermented, strain the liquid into bottles and seal them tightly.
7. Allow the wine to age for a minimum of two months to allow the flavours to meld together.
8. Indulge in the alluring taste of Kapi Ase, where the magic of coffee merges with the art of winemaking.

Coorg's home wine-making is a treasure trove of flavours that symbolises the region's cultural heritage. Each sip takes you on a journey through the bountiful landscapes and traditions of this enchanting land. Embark on your own home wine-making adventure, and let the aromas and tastes of Coorg transport you to a world of delightful indulgence. Cheers!