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Pine Needle Wine

Pine needle wine has been made for generations in northern Europe, where fresh spring pine needles were valued for both their refreshing flavour and their naturally high vitamin C content. Country winemakers discovered that the delicate citrus oils within the young needles could be captured in a carefully prepared infusion, producing a remarkably elegant wine. Although many expect a strong resinous flavour, the finished wine is surprisingly refined. Gentle notes of lemon zest, grapefruit and fresh woodland herbs dominate, while the resinous character remains subtle and well balanced. This makes pine needle wine one of the most distinctive and memorable recipes in the Herbs & Leaves Collection.

The essentials

At a glance

Alcohol 11–12% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate (due to correct tree identificatio)
Harvest April – June (UK)
Primary Fermentation See fermentation notes below
Style Aromatic woodland herb wine
Colour Pale straw with a faint green-gold tint
Body Light
Sweetness Dry to off-dry
Acidity Medium
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About this wine

Pine needle wine has been made for generations in northern Europe, where fresh spring pine needles were valued for both their refreshing flavour and their naturally high vitamin C content. Country winemakers discovered that the delicate citrus oils within the young needles could be captured in a carefully prepared infusion, producing a remarkably elegant wine.

Although many expect a strong resinous flavour, the finished wine is surprisingly refined. Gentle notes of lemon zest, grapefruit and fresh woodland herbs dominate, while the resinous character remains subtle and well balanced. This makes pine needle wine one of the most distinctive and memorable recipes in the Herbs & Leaves Collection.

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Ingredients

  • Approximately 300–350 gm fresh young pine needles
  • 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 1 lemon
  • 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
  • 1 tsp glycerine after fermentation
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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
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Preparation

  • Harvest only young spring needles.
  • Rinse thoroughly in cool water.
  • Remove any pieces of bark, cones or twigs.
  • Chop the needles into short lengths (2–3 cm).
  • This increases the extraction of aromatic oils.
Step by step

Method

  1. Pour the hot pine infusion into a sanitised fermentation bucket.
  2. Dissolve the sugar into the infusio.
  3. Add the citrus juice and zest.
  4. Top up with cool water to reach 1 UK gallon (4.5 L).
  5. Allow to cool below 25°C (77°F).
  6. Add: Yeast nutrient Crushed Campden tablet (if using)
  7. Cover and leave for 24 hours if using Campden.
  8. Add the yeast and stir thoroughly.
  9. Siphon into a sterilised demijohn.
  10. Fit an airlock.
  11. Top up if necessary.
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Fermentation notes

Primary Fermentation

Ferment for 5–7 days.

Stir gently once daily.

Maintain 18–22°C.

The fresh woodland aroma becomes noticeably softer and fruitier during fermentation.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Leave to clear for 2 months

Rack again if necessary.

Bottle when crystal clear.

Pine needle wine is intended to retain its fresh woodland character.

Minimum aging: 6 months

Ideal aging: 9–15 months

Peak drinking: 1–3 years

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Tips & notes

Tips for Better Pine Needle Wine

  • Harvest only soft spring growth.
  • Scots Pine produces one of the finest wines.
  • Cover the infusion while steeping.
  • QA23 yeast preserves the citrus aromas particularly well.
  • Avoid making the infusion too strong.
  • Bottle while the wine still retains its youthful freshness.

Common Mistakes to Avoid

  • Misidentifying the tree species.
  • Using mature needles.
  • Boiling vigorously.
  • Collecting from polluted roadsides.
  • Drinking immediately after fermentatiob.
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Serving suggestions

  • Serve well chilled (8–10°C)
  • Excellent with smoked salmon and trout
  • Pairs beautifully with goat's cheese and soft cheeses
  • Complements grilled chicken and game birds
  • Delicious with citrus desserts or fresh berries
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Storage & ageing

  • Best consumed within 3 years
  • Store in a cool, dark place
  • Best drinking window: 9 months–3 years
  • Designed to be enjoyed while the woodland aromas remain vibrant
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FAQs

Does pine needle wine taste like pine resin? No. It develops delicate citrus, grapefruit and woodland notes with only a subtle hint of pine.

Which pine is best? Scots Pine ( Pinus sylvestris) is generally regarded as the finest choice for UK home winemakers.

Can I use dried needles? No. Fresh spring needles are strongly recommended because drying removes many of the volatile aromatic compounds.

Why is tree identification so important? Only true pine species should be used. Some evergreen trees, particularly yew ( Taxus baccata), are highly poisonous and must never be used for winemaking.

Can I freeze the needles? Yes. Freshly harvested spring needles freeze well and retain much of their aroma.