Meadowsweet Wine
Meadowsweet has been treasured in Britain since ancient times and was one of the sacred herbs of the Druids. Later, it became a favourite flavouring for mead, ales and country wines because of its naturally sweet fragrance and distinctive almond-like aroma. The flowers contain aromatic compounds that create notes of honey, vanilla and marzipan in the finished wine, producing a drink of remarkable elegance. Properly matured, Meadowsweet Wine is smooth, fragrant and unmistakably British, making it one of the classic flower wines of the countryside.
At a glance
About this wine
Meadowsweet has been treasured in Britain since ancient times and was one of the sacred herbs of the Druids. Later, it became a favourite flavouring for mead, ales and country wines because of its naturally sweet fragrance and distinctive almond-like aroma.
The flowers contain aromatic compounds that create notes of honey, vanilla and marzipan in the finished wine, producing a drink of remarkable elegance. Properly matured, Meadowsweet Wine is smooth, fragrant and unmistakably British, making it one of the classic flower wines of the countryside.
Ingredients
- Approximately 2 litres loosely packed meadowsweet flower heads (around 200–250 g)
- 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 2 lemons
- Finely pared zest of 1 orange
- 100 g raisins
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin QA23 (highly recommended)
- Lalvin D47
- Lalvin 71B
- EC-1118
Optional Ingredients
- 1 tbsp light honey
- 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.
Preparation
- Harvest flower heads on a warm, dry afternoon.
- Shake gently to remove insects.
- Remove thick stems.
- Use the flowers immediately.
Method
- Dissolve the sugar into the warm infusion.
- Add: Lemon juice Orange juice Raisins
- 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)
- Wait 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The wine gradually develops rich honeyed and almond-like aromas.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches approximately 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Meadowsweet wine rewards patience.
Minimum aging: 9 months
Ideal aging: 12–18 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Meadowsweet Wine
- Harvest during warm, dry weather.
- Remove as much stem as possible.
- QA23 preserves the floral character beautifully, while D47 gives a slightly fuller body.
- Raisins improve mouthfeel without overpowering the blossom.
- Mature for at least one year before opening.
Common Mistakes to Avoid
- Harvesting after rain.
- Including excessive stem material.
- Boiling the flowers directly.
- Using faded blossoms.
- Drinking before the wine has matured.
Serving suggestions
- Serve lightly chilled (8–10°C)
- Excellent as an aperitif
- Pairs beautifully with roast chicken, trout and smoked salmon
- Complements Wensleydale, Brie and soft goat's cheese
- Wonderful with almond cake, shortbread or vanilla desserts
Storage & ageing
- Best consumed within 4 years
- Store in a cool, dark place
- Best drinking window: 1–4 years
- Continues to develop greater smoothness during its second and third years.
FAQs
Can I dry meadowsweet flowers? Yes. The flowers dry well and retain much of their aroma, although fresh flowers generally produce a brighter wine.
Why does meadowsweet smell of almonds? The flowers naturally contain aromatic compounds related to salicylates, giving them their characteristic sweet almond, honey and vanilla fragrance.
Can I freeze the flowers? Yes. Fresh flower heads freeze well and retain most of their aroma.
Should I use the leaves? No. The flower heads alone produce the finest flavour.
How long should I age Meadowsweet Wine? Although enjoyable after nine months, it is usually at its best after 12–18 months and can continue improving for several years.