Thyme Wine
Thyme has been cultivated for thousands of years and has long been associated with strength, courage and healing. In Britain it became an essential herb in monastery and cottage gardens, valued for both culinary and medicinal purposes. Country winemakers later discovered that its aromatic leaves also produced a refined and distinctive wine. Unlike its robust flavour in cooking, thyme becomes much gentler during fermentation. The finished wine displays subtle notes of honey, meadow flowers, citrus and wild herbs, creating a balanced and refreshing drink that is particularly enjoyable with food. Among the Mediterranean herbs, thyme wine is often regarded as one of the most elegant and approachable, offering complexity without overpowering the palate.
At a glance
About this wine
Thyme has been cultivated for thousands of years and has long been associated with strength, courage and healing. In Britain it became an essential herb in monastery and cottage gardens, valued for both culinary and medicinal purposes. Country winemakers later discovered that its aromatic leaves also produced a refined and distinctive wine.
Unlike its robust flavour in cooking, thyme becomes much gentler during fermentation. The finished wine displays subtle notes of honey, meadow flowers, citrus and wild herbs, creating a balanced and refreshing drink that is particularly enjoyable with food.
Among the Mediterranean herbs, thyme wine is often regarded as one of the most elegant and approachable, offering complexity without overpowering the palate.
Ingredients
- Approximately 100–120 gm fresh thyme sprigs (yielding around 70–90 gm of leaves)
- 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 QA23 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 75–100 g raisins (for additional body)
- 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 the thyme on a warm, dry morning.
- Shake gently to remove insects.
- Rinse briefly if necessary.
- Strip the leaves and tender tips from the thicker stems.
- The smallest young sprigs contain the highest concentration of aromatic oils.
Method
- Pour the hot thyme infusion into a sanitised fermentation bucket.
- Dissolve the sugar into the 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 herbal aroma gradually softens into delicate floral and honeyed notes.
Secondary Fermentation
Allow fermentation to continue for approximately 3–5 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Thyme wine benefits from a short period of bottle aging.
Minimum aging: 6 months
Ideal aging: 9–15 months
Peak drinking: 1–3 years
Tips & notes
Tips for Better Thyme Wine
- Harvest before heavy flowering.
- Use young sprigs rather than woody stems.
- Keep the pan covered during infusion.
- QA23 yeast preserves the herb's delicate floral notes exceptionally well.
- Less thyme generally produces a finer wine.
- Allow at least six months before opening.
Common Mistakes to Avoid
- Using excessive thyme.
- Boiling the herb vigorously.
- Including too much woody stem.
- Harvesting old growth.
- Drinking the wine immediately after bottling.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Excellent with roast chicken, grilled fish and pork
- Pairs beautifully with goat's cheese, Brie and young Cheddar
- Complements Mediterranean vegetables and herb-roasted potatoes
- Delicious with savoury pastries and quiche
Storage & ageing
- Improves for up to 3 years
- Store in a cool, dark place
- Best drinking window: 9 months–3 years
- Retains its floral character well throughout its first two years
FAQs
Does thyme wine taste like thyme used in cooking? No. Fermentation softens the herb considerably, producing delicate floral, honeyed and herbal notes rather than a strong culinary flavour.
Can I use dried thyme? Yes, but use approximately one-third of the fresh quantity. Fresh thyme produces a brighter, more aromatic wine.
Should I use flowering thyme? Thyme picked just before or at the very start of flowering generally provides the finest balance of aroma and flavour.
Can I freeze thyme? Yes. Fresh thyme freezes very well and retains much of its aromatic character.
How long should I age thyme wine? Six to fifteen months is ideal. It can continue to develop for several years while retaining its gentle herbal bouquet