Traditional fruit, flower, vegetable and herb wines — tested, practical recipes for the home winemaker.
73 recipes
Spruce tips have been used for centuries across northern Europe and North America to produce refreshing drinks, beers and wines. The bright green spring growth contains delicate aromatic compounds that create a remark…
View recipe
Strawberries have been cultivated in Britain since the eighteenth century and have become one of the nation's favourite summer fruits. Their sweet aroma and vibrant flavour make them an excellent choice for country wi…
View recipe
Sweet cherries have been enjoyed in Britain for centuries, particularly in orchard-growing regions. While sour cherries are more commonly associated with traditional European winemaking, sweet cherries produce a gentl…
View recipe
Broad bean pod wine is a traditional British allotment wine that reflects the resourcefulness of earlier generations of home winemakers. Rather than discarding the pods after shelling, they were transformed into a lig…
View recipe
Although blackberry fruits have long been used for winemaking, the leaves were equally valued by traditional country winemakers. Rich in gentle tannins and delicate aromatic compounds, young blackberry leaves produce …
View recipe
Blackcurrants have been cultivated in Britain for centuries and are particularly associated with traditional jams, cordials, and preserves. Their intense aroma and deep colour make them ideal for winemaking, producing…
View recipe
Blackberries (brambles) are one of the most abundant wild fruits in the UK and have been used for centuries in rural winemaking. Traditionally foraged from hedgerows in late summer, they were often combined with apple…
View recipe
Bell pepper wine is a relatively modern addition to country winemaking but has become increasingly popular with adventurous homebrewers. Fully ripe peppers contribute subtle fruit characteristics rather than obvious v…
View recipe
Beetroot wine has been a favourite of British country winemakers since the Victorian era, when homegrown vegetables were often fermented to make use of seasonal gluts. Despite its humble ingredient, it produces one of…
View recipe
Bay laurel has been cultivated for thousands of years and was highly prized by the ancient Greeks and Romans. Although best known as a culinary herb, it has also been used traditionally in herbal drinks and country wi…
View recipe
Walnut leaf wine has a long history throughout Europe, where walnut trees have been valued not only for their nuts but also for their aromatic leaves. Traditional country winemakers discovered that young walnut leaves…
View recipe
Wild cherries have been foraged in Britain for centuries, often from hedgerows and woodland edges. Unlike cultivated sweet cherries, wild varieties tend to be smaller, sharper, and more complex in flavour, making them…
View recipe