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How to Make Rosemary Wine (1 UK Gallon Recipe)

 rpsemary

Rosemary wine is an aromatic herb wine with a pale golden colour, delicate resinous notes, hints of pine, citrus and wildflowers, and a crisp, dry finish. Made from fresh rosemary sprigs, it produces a distinctive white-style country wine that is both refreshing and complex.

With moderate bottle aging, the stronger herbal character softens, revealing a smooth and elegant wine that pairs particularly well with food.

Wine Profile

  • Style: Aromatic herb wine

  • Colour: Pale gold to light amber

  • Body: Medium

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner to Intermediate

Herb Character

  • Dominant Flavours: Pine, rosemary, citrus peel, wildflowers, gentle spice

  • Aroma Strength: Strong

  • Recommended Brewing Strength: Light

  • Best Drinking Age: Medium (9–24 months)

Harvest Calendar

  • Harvest Season: April – September (UK)

  • Best Picking Time: Just before flowering on a warm, dry morning

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens, herb gardens, allotments and unsprayed cultivated plants

Identification & Safety

Correct identification

Use Rosemary (Salvia rosmarinus).

Characteristics include:

  • Narrow, needle-like evergreen leaves

  • Dark green upper surface with a pale silvery underside

  • Woody stems

  • Strong aromatic scent when crushed

  • Pale blue, pink or white flowers depending on the variety

Similar species

Rosemary is distinctive, but avoid harvesting ornamental shrubs unless you know they have not been treated with pesticides.

Which parts should be used?

✔ Fresh leafy sprigs.

Strip the leaves from the thicker woody stems before making the infusion.

Never use

  • Dead or brown foliage

  • Thick woody stems

  • Plants treated with pesticides or herbicides

Best Leaves to Use

Choose sprigs that are:

  • Fresh and intensely aromatic

  • Bright green

  • Free from disease

  • Harvested before or just as flowering begins

The youngest growth provides the finest flavour.

Ingredients

  • Approximately 120–150 g fresh rosemary sprigs (yielding around 75–100 g of leaves after stripping)

  • 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 D47

    • EC-1118

Optional Ingredients

  • 75–100 g raisins (for additional body)

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest the rosemary on a dry morning.

  2. Shake gently to remove insects.

  3. Rinse briefly if necessary.

  4. Strip the leaves from the thicker woody stems.

Using mostly leaves gives a cleaner, more refined wine.

Making the Herbal Infusion

  1. Place the rosemary leaves into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Cover and allow to steep for 20–25 minutes.

Avoid prolonged boiling, which can make the wine resinous and overly medicinal.

  1. Strain the infusion and discard the rosemary.

Only the infusion is fermented.

Making the Must

  1. Pour the hot rosemary infusion into a sanitised fermentation bucket.

  2. Dissolve the sugar into the infusion.

  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 Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

The stronger herbal aroma gradually mellows during fermentation.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2–3 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Rosemary wine benefits from a little more aging than mint or lemon balm.

  • Minimum aging: 6 months

  • Ideal aging: 9–18 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.086–1.096

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Rosemary Wine

  • Use fresh rosemary rather than dried whenever possible.

  • Strip away the thicker woody stems.

  • Cover the infusion while steeping to preserve the aromatic oils.

  • QA23 yeast helps retain the wine's fresh herbal character.

  • Less rosemary is often better than too much.

  • Give the wine at least six months before opening.

Common Mistakes to Avoid

  • Using excessive rosemary.

  • Boiling the herb vigorously.

  • Including too much woody stem.

  • Using old, dried-out sprigs.

  • Drinking immediately after bottling.

About Rosemary Wine

Rosemary has symbolised remembrance and hospitality since ancient times and has been cultivated in Britain for hundreds of years. Its distinctive fragrance has made it a favourite culinary and medicinal herb, while traditional country winemakers discovered that its aromatic oils could also produce a unique and rewarding wine.

Unlike many herb wines, rosemary wine benefits from moderate bottle aging. During maturation, the stronger resinous notes soften, allowing subtle flavours of citrus peel, pine, honey and wildflowers to emerge. The finished wine is elegant, refreshing and particularly well suited to savoury foods.

Serving Suggestions

  • Serve lightly chilled (10–12°C)

  • Excellent with roast lamb, chicken and pork

  • Pairs beautifully with mature Cheddar, Manchego and Pecorino

  • Complements roasted Mediterranean vegetables and herb-roasted potatoes

  • Ideal with focaccia, olives and antipasti

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 9 months–3 years

  • Gains smoothness throughout its first year in bottle

Frequently Asked Questions

Does rosemary wine taste like roast dinners?
No. Fermentation softens the herb considerably, producing a refined wine with gentle pine, citrus and floral notes rather than the intense flavour associated with cooking.

Can I use dried rosemary?
Yes, but fresh rosemary produces a brighter and more aromatic wine. If using dried rosemary, reduce the quantity because the flavour is more concentrated.

Why should I strip the leaves from the stems?
The leaves contain the desirable aromatic oils, while thick woody stems can contribute bitterness.

Can I freeze rosemary?
Yes. Fresh rosemary freezes very well and retains much of its aroma for later winemaking.

How long should I age rosemary wine?
At least six months, with 9–18 months producing the most balanced results

 

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