Oak Leaf Wine
Oak leaf wine has been part of British country winemaking for centuries. Long before commercial oak barrels became common in home winemaking, country brewers recognised that young oak leaves naturally contributed tannins and structure, producing wines with greater depth and longevity than many other herbal recipes. Unlike wines made from strongly aromatic herbs, oak leaf wine relies on subtle woodland flavours and its naturally balanced tannin profile. During bottle aging, the wine develops notes of honey, vanilla and green apple while becoming increasingly smooth and refined. Its excellent ageing potential makes it one of the finest traditional leaf wines in the British home winemaking tradition.
At a glance
About this wine
Oak leaf wine has been part of British country winemaking for centuries. Long before commercial oak barrels became common in home winemaking, country brewers recognised that young oak leaves naturally contributed tannins and structure, producing wines with greater depth and longevity than many other herbal recipes.
Unlike wines made from strongly aromatic herbs, oak leaf wine relies on subtle woodland flavours and its naturally balanced tannin profile. During bottle aging, the wine develops notes of honey, vanilla and green apple while becoming increasingly smooth and refined.
Its excellent ageing potential makes it one of the finest traditional leaf wines in the British home winemaking tradition.
Ingredients
- Approximately 250–300 gm young oak leaves (loosely packed, around 4 litres)
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L))
- Juice of 2 lemons
- Juice of 1 orange
- Finely pared zest of 1 lemon
- Finely pared zest of 1 orange
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin D47 (highly recommended)
- EC-1118
- Lalvin QA23
Optional Ingredients
- 75–100 g raisins
- Small piece of fresh ginger
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Harvest only the young spring leaves.
- Shake gently to remove insects.
- Rinse briefly if necessary.
- Remove coarse stalks.
- Young leaves contain considerably softer tannins than mature foliage.
Method
- Pour the hot oak leaf infusion into a sanitised fermentation bucket.
- Dissolve the sugar into the hot infusion.
- Add the citrus juice and zest.
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if required.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The infusion develops a pleasant woodland aroma during fermentation.
Secondary Fermentation
Allow fermentation to continue for approximately 4–6 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2–3 months
Rack again if necessary.
Bottle when brilliantly clear.
Oak leaf wine benefits enormously from bottle aging.
Minimum aging: 9 months
Ideal aging: 12–24 months
Peak drinking: 2–5 years
Tips & notes
Tips for Better Oak Leaf Wine
- Pick only young spring leaves.
- Avoid mature leaves with high tannin levels.
- D47 yeast develops excellent body and mouthfeel.
- Citrus balances the natural tannins.
- Raisins improve texture without masking the leaf character.
- Give the wine at least one year before opening.
Common Mistakes to Avoid
- Using mature oak leaves.
- Boiling the leaves for too long.
- Picking leaves from roadside trees.
- Drinking the wine too young.
- Adding extra tannin unnecessarily.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Excellent with roast chicke, turkey and pork
- Pairs beautifully with mature Cheddar, Gruyère and Comté
- Complements mushroom dishes and creamy sauces
- Excellent with apple tart and nut-based desserts
Storage & ageing
- Improves for up to 5 years
- Store in a cool, dark place
- Best drinking window: 2–5 years
- One of the longest-aging herb wines
FAQs
Does oak leaf wine taste like oak? Not in the way an oak-aged barrel wine does. Instead, it develops subtle honeyed, woodland and vanilla-like notes with gentle natural tannins.
Can I use mature oak leaves? No. Mature leaves contain much higher levels of tannin and can make the wine unpleasantly bitter. Always use the soft young leaves of spring.
Can I dry or freeze the leaves? Yes. Both drying and freezing preserve the leaves well, although fresh spring leaves produce the finest wine.
Why isn't additional tannin needed? Young oak leaves naturally contain sufficient tannins to give the wine excellent structure and ageing potential.
How long should I age oak leaf wine? Ideally for at least one year. It continues to improve for several years and is one of the best long-aging wines in the Herbs & Leaves Collection.