ALDONA: Carlos Figueiredo, a 63-year-old resident of Santarxett in Aldona, has spent over four decades perfecting the art of homemade wines. From apples to pineapples, strawberries to jackfruits, Carlos has experimented with nearly 40 different fruits and vegetables, brewing his unique concoctions without any added alcohol or preservatives.
“I started with grapes, just using my own improvised ‘formula’, with no training from anyone,” Carlos shares. “And it turned out to be a great success.”
Carlos inherited the tradition from his father, who initially made wines from raisins and beetroot. With encouragement from friends and family, Carlos expanded his repertoire, using the same formula and procedure for various fruits. “Any fruit you give me, and I can make wines out of it,” he proudly states. He has made wine out of fruits such as apples, grapes, pineapples, strawberries, chikoo, pomegranates, jackfruit, raw mangoes, mangoes, cashews, jamun, cinnamon, passion fruit, and many others. Through trial and error, he has successfully produced wines even from ginger and raisins, relying solely on natural fermentation.
Carlos emphasises the difference between his homemade wines and those available in the market. “Unlike commercial wines, my concoctions are naturally fermented, with no additives,” he explains. “I believe in the natural goodness
of fruits.”
For Carlos, winemaking is not just a hobby but a source of joy and appreciation. “I feel nice when people enjoy my wines,” he says. “It’s a labour of love.”
His process is simple but meticulous. He starts with high-quality fruits, washes them thoroughly, removes seeds, and mixes them with water and sugar. After adding yeast, the mixture ferments naturally for 21 days. Then, it’s strained and left to settle in bottles for two months before another straining.
“My greatest support are my wife and daughter-in-law,” Carlos acknowledges. “They help me with cutting and prepping the fruits and other tasks.”
One of his most successful creations came unexpectedly during monsoon season when wind-blown raw mangoes inspired him to make a new wine. “This raw mango wine became a great hit,” he recalls. “It shows that wine can be made with anything if you have passion and determination.”
At present, Carlos brews 14 different kinds of wine, mostly for friends and family. However, he says people hear about his wine through word of mouth, and become regular customers. “Even though this is just a hobbyt, I feel nice when people appreciate my wines and enjoy them on celebratory occasions ,” he says.
In addition to wines, Carlos also makes Bebinca, a traditional Goan dessert, using a recipe he modified over the years. “I have been making Bebinca for the past 20 years. I went through some traditional recipes, but changed the proportions to suit my taste. I can make over four kilos of bebinca at a time, using just coconut water, sugar, maida, eggs, and pure ghee. I do not add any preservatives, so I tell people to consume it within two days. It takes over five hours to make a bebinca,” he shares. “But it’s worth it.”
While he enjoys his retirement from a long career as a Managing Director of the Bicholim Urban Cooperative Bank, Carlos devotes more time to his passion projects. “As long as my health permits, I will continue making wines and bebinca,” he declares.
His advice to others is simple: “Find something you love and turn it into a source of income. Whether it’s making wines or something else, passion can lead to success.”
As long as he is physically able to, Carlos intends to continue his passion for winemaking, embodying the ethos of living healthy through natural means.
