Sage Wine
Sage has been valued since ancient times as both a culinary and medicinal herb, and it found its way into country winemaking wherever it was grow. Despite its robust reputation in the kitchen, sage undergoes a remarkable transformation during fermentation. The finished wine is warm, aromatic and balanced, with notes of honey, citrus peel and gentle spice replacing the herb's more assertive culinary flavour. Given a few months in bottle, it becomes one of the most distinctive wines in the Herbs & Leaves Collection and is particularly admired for its versatility with food.
At a glance
About this wine
Sage has been valued since ancient times as both a culinary and medicinal herb, and it found its way into country winemaking wherever it was grow. Despite its robust reputation in the kitchen, sage undergoes a remarkable transformation during fermentation.
The finished wine is warm, aromatic and balanced, with notes of honey, citrus peel and gentle spice replacing the herb's more assertive culinary flavour. Given a few months in bottle, it becomes one of the most distinctive wines in the Herbs & Leaves Collection and is particularly admired for its versatility with food.
Ingredients
- Approximately 100–125 gm fresh sage leaves (loosely packed, around 2–2½ 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 D47 (highly recommended)
- Lalvin QA23
- 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 sage on a dry morning.
- Shake gently to remove insects.
- Rinse briefly if necessary.
- Strip the leaves from the woody stems.
- Avoid bruising the leaves more than necessary to keep the flavour balanced.
Method
- Pour the hot sage 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 strong herbal aroma gradually softens into a warm, pleasant bouquet.
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 2–3 months
Rack again if necessary.
Bottle when brilliantly clear.
Sage wine improves noticeably with a little bottle aging.
Minimum aging: 6 months
Ideal aging: 9–18 months
Peak drinking: 1–3 years
Tips & notes
Tips for Better Sage Wine
- Use fresh young leaves rather than older foliage.
- Less is often better—avoid making the infusion too strong.
- Cover the pan while steeping to retain aromatic oils.
- D47 yeast produces a fuller, rounder wine.
- Give the wine at least six months before drinking.
Common Mistakes to Avoid
- Using too much sage.
- Boiling the herb vigorously.
- Including woody stems.
- Harvesting old leathery leaves.
- Drinking immediately after fermentation.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Excellent with roast pork, turkey and chicken
- Pairs beautifully with mature Cheddar, Cheshire and Gruyère
- Complements mushroom dishes, roasted squash and stuffing
- Excellent with savoury tarts and rustic breads
Storage & ageing
- Improves for up to 3 years
- Store in a cool, dark place
- Best drinking window: 9 months–3 years
- Develops increasing smoothness during its first year
FAQs
Does sage wine taste like stuffing? No. Fermentation transforms the herb considerably, producing a much softer wine with gentle honeyed, citrus and herbal notes rather than a pronounced culinary sage flavour.
Can I use dried sage? Yes, but reduce the quantity to around one-third of the fresh weight, as dried sage has a more concentrated flavour. Fresh leaves generally produce a brighter, more balanced wine.
Why is the steeping time shorter than some other herbs? Sage contains powerful aromatic compounds that extract quickly. A shorter infusion helps avoid bitterness and an overly medicinal character.
Can I freeze sage? Yes. Fresh sage freezes well and retains much of its aroma for later winemaking.
How long should I age sage wine? At least six months, although it is usually at its best after 9–18 months when the stronger herbal notes have mellowed