Jeropiga

Description: Sweet wine with a high alcohol content due to the addition of brandy.

Definition of geographical area of production: Trás-os-Montes.

Ingredients used: Two parts must wine, one part pomace brandy and cinnamon stick.

Preparation: For a glazed clay or black clay amphorae, pour the must, brandy and some cinnamon sticks. Stir and let it stay for 4 to 5 days, although after 24 hours the liquid is already "clarified" (clear). It is kept in the carving or transferred to glass bottles or demijohns.

Year-round product availability: Sint Maarten.

Representativeness in local food: It is the mandatory drink in chestnut magustos and the ideal company for any cake and to warm up the cold and long winter evenings. With the proportions indicated, and which recreate the jeropiga that is made in Trás-os-Montes, in the Valpaços version, a strong jeropiga is obtained. The Beirões, who also make it, reduce the percentage of brandy.

Source: "Festas e Comeres do Povo Português – Volume I"; Maria de Lourdes Modesto, Afonso Praça e Nuno Calvet; Verbo; 1999.

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