Mint Wine
Mint has been cultivated in Britain for centuries for culinary, medicinal and aromatic purposes. Traditional country winemakers soon discovered that its fragrant leaves could also produce a refreshing and elegant wine when infused gently and balanced with citrus. Unlike peppermint, which can dominate the finished wine, spearmint produces a softer, sweeter character with delicate herbal freshness. The result is a wine that is surprisingly refined, offering cooling mint aromas supported by citrus and floral notes rather than an overwhelming menthol flavour. Served well chilled, mint wine is one of the most refreshing wines in the Herbs & Leaves Collection and is particularly suited to warm summer evenings.
At a glance
About this wine
Mint has been cultivated in Britain for centuries for culinary, medicinal and aromatic purposes. Traditional country winemakers soon discovered that its fragrant leaves could also produce a refreshing and elegant wine when infused gently and balanced with citrus.
Unlike peppermint, which can dominate the finished wine, spearmint produces a softer, sweeter character with delicate herbal freshness. The result is a wine that is surprisingly refined, offering cooling mint aromas supported by citrus and floral notes rather than an overwhelming menthol flavour.
Served well chilled, mint wine is one of the most refreshing wines in the Herbs & Leaves Collection and is particularly suited to warm summer evenings.
Ingredients
- Approximately 200–250 gm fresh mint leaves and tender tips (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 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 mint on a dry morning after the dew has evaporated.
- Shake gently to remove insects.
- Rinse briefly if necessary.
- Remove any tough stems.
- Handle the leaves gently to preserve their aromatic oils.
Method
- Pour the hot mint 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 necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The fresh mint aroma softens into a pleasant herbal bouquet during fermentation.
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.
Mint wine is best enjoyed while still youthful.
Minimum aging: 4 months
Ideal aging: 6–12 months
Peak drinking: 1–2 years
Tips & notes
Tips for Better Mint Wine
- Spearmint generally produces the finest and most balanced wine.
- Steep rather than boil the leaves to preserve the delicate essential oils.
- Harvest before flowering for the freshest flavour.
- QA23 yeast helps retain the wine's aromatic character.
- Bottle while the wine is still fresh and lively.
Common Mistakes to Avoid
- Using too much peppermint.
- Boiling the leaves vigorously.
- Harvesting old woody stems.
- Using flowering mint unless you want a stronger herbal profile.
- Aging the wine for too many years.
Serving suggestions
- Serve well chilled (8–10°C)
- Excellent with grilled lamb, chicken and seafood
- Pairs beautifully with Greek salads and feta cheese
- Complements Middle Eastern and Mediterranean dishes
- Wonderful with lemon tart, fresh berries or fruit salads
Storage & ageing
- Best consumed within 2 years
- Store in a cool, dark place
- Best drinking window: 6–24 months
- Intended to be enjoyed while the fresh herbal aromas remain vibrant
FAQs
Which mint makes the best wine? Spearmint is generally regarded as the best choice because it produces a softer, sweeter and more balanced wine than peppermint.
Can I use peppermint? Yes, but use it sparingly. Its high menthol content can easily overpower the finished wine.
Should I boil the mint? No. A hot infusion or gentle steeping is preferred, as vigorous boiling drives off the delicate aromatic oils.
Can I dry or freeze mint? Yes. Both methods work well, although freshly picked mint generally produces the brightest aroma.
How long should I age mint wine? It is best enjoyed between 6 months and 2 years while the fresh mint aroma is still at its peak.