The Ancient Dessert Wine of China
Vinliz Litchi Wine
Sole Importer to the U.S.A.
LoDato Wine Imports LLC
The China Institute and Vinliz Wine
Lodato Wines Imports LLC is proud to be the sole importer into the USA for this fabulous desert wine of China. In What follow you will read what Litchi or lychee is. How the wine is made and finally what it taste like. Also if you would like to know where you can buy it in your state we will notify a given distributor and they will in turn contact you favorite wine ship or restaurant, so you will have some at your next visit.
What are Litchi??
The Litchi (Litchi chinensis) a member of the Sapindaceae family, which includes the Akee, Longan and Soapberry tree, is native to the low elevations of southern China, where it has been cultivated for over 2,000 years. The following picture is a lychee tree full of fruit.
Now it is cultivated throughout most southern Asiatic countries, including India, Vietnam, Malaysia and the Philippines; they have been grown in the Caribbean since the 18th century, and were introduced to Hawaii, Florida and California in the late 19th century. Before the fruit appears on the tree, you can see the beautiful blossoms that first appear.
The fruit, commonly called a litchi nut, are about 1 to 1 1/2 inches in diameter when fresh, and have a red brittle shell, with white translucent flesh and a single large seed. Here are two pictures of clusters of litchi fruit on a tree.
More on the litchi production....see this scholarly artcle
Litchi are eaten fresh or dried, and are also available canned in syrup. The flesh is fragrant and sticky, sweet and juicy; the dried fruit has a smoky taste somewhat like a raisin. A versatile fruit, they are excellent in fruit salads, sweet and sour sauces, and dessert sauce. The may be used in stir fries, salads, poultry dishes, and even served over ice cream.
How is Litchi or Lychee Wine made??
First the fresh litchi are picked from a tree then skins are then peeled off and the seeds removed. This is followed by the crushing of the fruit with the juice being extracted from the flesh of the fruit. Next comes the fermentation process of the litchi juices. Some yeast is added to enhance the fermentation. This process can take up to seven months.
After the fermentation a filtering process is used to extract the small particles from the wine then it is pasteurized. This wine contains 13% alcohol. The process of making this litchi wine is completely natural and is made from 100% litchi juices. This is an organic wine. It contains no preservatives, artifical flavor or color. This wine is sulfite free and an organic wine.
What does Vinliz Litchi wine taste like?
Recently in the May 2004 issue of Sante Magazine, a magazine for restaurant professional, Vinliz was reviewed. This is what was said,.
"Sweet and Delicate on the palate with candied ginger, burnt sugar, and candied dried fruit of pineapple and orange, sweet fruit. On its own, chilled or over ice."
The Mezzanine Cappuccino
You need a cappuccino machine
Steam together 1-1/4 oz of Vinliz and 10 oz of milk
Pull "Double short" shot of espresso into a 16 oz. cup
Add 3 pumps of Torano Irish cram syrup. Stir Well
Top with streamed milk
Finish with whip cream
Please visit where the Mezzanine Cappuccino was invented.
The Aphrodisiac Martini
You need a shaker with Ice.
1 oz. good vodka like Suroc vodka
3/4 oz. of Vinliz
A dash of fresh cranberry juice and little lime juice
Shake Well and pour into a chilled martini Glass
Garnish by floating a thin slice of orange and cut a fresh small strawberry place on rim
Please visit the establishment where the Aphrodisiac Martini was invented -- the Skytop Restaurant in Kingston NY.
The Eastern SunRise
You need a shaker with ice.
1 oz of good dark rum like Captain Morgan
1/2 oz of Triple sec
1 oz of Vinliz
Fill with fresh orange juice now shake well
Serve in an 8 oz tall glass
Garnish with a marchino cherry and an orange slice
The Skytop's Vinliz Wine Bread Pudding
Yield: 12 servings
1 # stale white bread...1 187 ml btl Vinliz wine...11/2 c heavy cream...1 c milk
6 oz brown sugar...2 ea egg...2 ea egg yolk...1 Tbsp Vanilla extract
1 Tbsp Cinnamon...1 tsp nutmeg
Preheat oven to 375 F.
Cut bread into medium sized cubes (1/4 X 1/4) and place in a deep baking dish.
Pour entire bottle of lychee wine over the bread and allow the bread to soak up the wine.
Put heavy cream, milk, and sugar in a sauce pot and bring to a boil stirring frequently.
In a small mixing bowl, whisk eggs and egg yolks together.
When cream mixture has come to a boil turn of heat and gradually add it to the eggs whisking the entire time.
Add in the vanilla, cinnamon, and nutmeg.
Pour mixture over bread, allow the bread enough time to suck up the mixture (roughly around 5 minutes). Press down on top bread to create a flat, level top and bake in the oven for 45 minute, or until done.
Hint: The best way to check if it is done is to insert a tooth pick into the center. When you remove the toothpick nothing should stick to the toothpick.
Please visit the establishment where the bread pudding was invented -- the Skytop Restaurant in Kingston NY.
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