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Walnut Leaf Wine

Walnut leaf wine has a long history throughout Europe, where walnut trees have been valued not only for their nuts but also for their aromatic leaves. Traditional country winemakers discovered that young walnut leaves produced a remarkably well-structured wine with subtle spicy and nutty characteristics that developed beautifully during bottle aging. Unlike wines made from walnuts themselves, walnut leaf wine is light in colour and delicately flavoured, relying on the leaves' aromatic compounds rather than the rich oils found in the nuts. Given time, it develops into one of the most complex and rewarding wines in the Herbs & Leaves Collection.

The essentials

At a glance

Alcohol 11.5–12.5% ABV
Yield Approximately 1 UK gallon (4.5 L), 6 × 750 ml bottles
Difficulty Intermediate
Harvest May – June (UK)
Primary Fermentation See fermentation notes below
Style Full-bodied herb wine
Colour Pale gold to deep golden amber
Body Medium to full
Sweetness Dry to off-dry
Acidity Medium
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About this wine

Walnut leaf wine has a long history throughout Europe, where walnut trees have been valued not only for their nuts but also for their aromatic leaves. Traditional country winemakers discovered that young walnut leaves produced a remarkably well-structured wine with subtle spicy and nutty characteristics that developed beautifully during bottle aging.

Unlike wines made from walnuts themselves, walnut leaf wine is light in colour and delicately flavoured, relying on the leaves' aromatic compounds rather than the rich oils found in the nuts. Given time, it develops into one of the most complex and rewarding wines in the Herbs & Leaves Collection.

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Ingredients

  • Approximately 200–250 gm young walnut leaves (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 D47 (highly recommended)
  • EC-1118
  • Lalvin QA23

Optional Ingredients

  • 75–100 g raisins
  • Small piece of fresh ginger
  • 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, healthy walnut leaves.
  • Shake gently to remove insects.
  • Rinse briefly if necessary.
  • Remove any coarse leaf stalks.
  • The leaves should have a fresh, pleasant aroma rather than a harsh or bitter smell.
Step by step

Method

  1. Pour the hot walnut leaf infusion into a sanitised fermentation bucket.
  2. Dissolve the sugar into the hot 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.
  9. Siphon carefully into a sterilised demijohn.
  10. Fit an airlock.
  11. Top up if required.
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Fermentation notes

Primary Fermentation

Ferment for 5–7 days.

Stir gently once daily.

Maintain a temperature of 18–22°C.

The aroma gradually becomes softer and more honeyed as fermentation progresses.

Secondary Fermentation

Allow fermentation to continue for approximately 4–6 weeks.

Rack whenever sediment reaches around 1–2 cm.

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Clearing & ageing notes

Once fermentation has finished

Leave to clear for 2–3 months

Rack again if necessary.

Bottle when brilliantly clear.

Walnut leaf wine rewards patience.

Minimum aging: 9 months

Ideal aging: 12–24 months

Peak drinking: 2–5 years

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Tips & notes

Tips for Better Walnut Leaf Wine

  • Pick leaves early in the season while they are still tender.
  • Avoid over-boiling, which increases bitterness.
  • D47 yeast develops excellent body and complexity.
  • Citrus balances the natural tannins and aromatic oils.
  • Raisins contribute body without masking the subtle walnut character.
  • Give the wine at least one year of bottle age before opening.

Common Mistakes to Avoid

  • Using mature leaves collected late in summer.
  • Boiling the leaves for too long.
  • Harvesting from sprayed or polluted locations.
  • Drinking the wine too young.
  • Adding extra tannin.
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Serving suggestions

  • Serve lightly chilled (10–12°C)
  • Excellent with roast pork, duck and game birds
  • Pairs beautifully with mature Cheddar, Gruyère and blue cheeses
  • Complements mushroom dishes and roasted autumn vegetables
  • Excellent with walnut cake, pear tart or hard cheeses after dinner
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Storage & ageing

  • Improves for up to 5 years
  • Store in a cool, dark place
  • Best drinking window: 2–5 years
  • Benefits greatly from extended bottle maturation
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FAQs

Does walnut leaf wine taste like walnuts? Only subtly. The wine develops gentle nutty, spicy and honeyed notes rather than the rich flavour of walnut kernels.

Can I use mature walnut leaves? No. Mature leaves contain much higher levels of bitter compounds. Always harvest young leaves in late spring or early summer.

Can I dry or freeze the leaves? Yes. Both methods preserve the leaves well, although fresh leaves generally produce the finest and most aromatic wine.

Why isn't additional tannin required? Young walnut leaves naturally contain sufficient tannins to provide good structure and excellent ageing potential.

How long should I age walnut leaf wine? At least one year is recommended. It continues to improve for several years and is one of the best long-aging herb wines