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How to Make Walnut Leaf Wine (1 UK Gallon Recipe)

 walnutleaf

Walnut leaf wine is a rich, aromatic herb wine with a golden colour, subtle nutty character and delicate notes of citrus, spice and honey. Made from the young leaves of the walnut tree, it produces a remarkably elegant country wine with excellent structure and ageing potential.

Unlike many herb wines, walnut leaf wine benefits greatly from bottle maturation, developing increasing smoothness and complexity over several years.

Wine Profile

  • Style: Full-bodied herb wine

  • Colour: Pale gold to deep golden amber

  • Body: Medium to full

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11.5–12.5% ABV

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

  • Difficulty: Intermediate

Herb Character

  • Dominant Flavours: Walnut, honey, citrus peel, gentle spice, woodland herbs

  • Aroma Strength: Medium to Strong

  • Recommended Brewing Strength: Medium

  • Best Drinking Age: Long-aged (12–48 months)

Harvest Calendar

  • Harvest Season: May – June (UK)

  • Best Picking Time: Young, fully expanded leaves before midsummer

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Healthy walnut trees growing away from roadsides, industrial areas and sprayed land

Identification & Safety

Correct identification

Use leaves from the Common Walnut (Juglans regia).

Characteristics include:

  • Long compound leaves with 5–9 oval leaflets

  • Smooth-edged leaflets with a distinctive spicy aroma when crushed

  • Grey, deeply furrowed bark on mature trees

  • Green walnuts developing during summer

Similar species

Other walnut species are generally suitable, but Common Walnut has the longest tradition in country winemaking.

Avoid harvesting from ornamental trees that may have been treated with pesticides.

Which parts should be used?

✔ Young, healthy leaves only.

These contain the best balance of aromatic oils and tannins.

Never use

  • Old leathery leaves

  • Yellowing or diseased foliage

  • Blackened leaves

  • Leaves growing beside busy roads

Wear gloves if desired, as fresh walnut leaves can temporarily stain your hands.

Best Leaves to Use

Choose leaves that are:

  • Bright green

  • Fully opened but still soft

  • Fresh and aromatic

  • Free from insect or fungal damage

Avoid leaves collected after midsummer, as bitterness increases significantly.

Ingredients

  • Approximately 200–250 g 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

Preparation

  1. Harvest only young, healthy walnut leaves.

  2. Shake gently to remove insects.

  3. Rinse briefly if necessary.

  4. Remove any coarse leaf stalks.

The leaves should have a fresh, pleasant aroma rather than a harsh or bitter smell.

Making the Herbal Infusion

  1. Place the leaves into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Simmer gently for 15–20 minutes.

Avoid prolonged boiling, which can extract excessive bitterness.

  1. Strain the infusion and discard the leaves.

Only the infusion is fermented.

Making the Must

  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.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain a temperature of 18–22°C.

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

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 4–6 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.

Walnut leaf wine rewards patience.

  • Minimum aging: 9 months

  • Ideal aging: 12–24 months

  • Peak drinking: 2–5 years

Expected Results

  • Original Gravity: 1.090–1.100

  • Final Gravity: 0.995–1.000

  • Alcohol: 11.5–12.5% ABV

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.

About 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.

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

Storage & Aging

  • Improves for up to 5 years

  • Store in a cool, dark place

  • Best drinking window: 2–5 years

  • Benefits greatly from extended bottle maturation

Frequently Asked Questions

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

 

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