Herb Wines from Scratch: Rosemary Wine

For cooking or drinking, these brews are worth the wait.


| December/January 1993





This great cooking wine is especially good on meat. I use it on chicken and all wildfowl, and often use it with rosemary jelly (see “Herbal Jellies”, October/November 1990) to glaze the meat before serving. Thyme or sage can be substituted for or mixed with rosemary to make a whole series of wonderful cooking wines; all are a little too strongly flavored for drinking.

• 1 ounce dried rosemary, uncrushed
• 2 1/2 pounds sugar
• 1/2 pound dark raisins
• 2 teaspoons acid blend
• 1 teaspoon yeast nutrient
• 1 package all-purpose wine yeast

Richard Bender is a creative herb enthusiast and nurseryman in Fort Collins, Colorado, who is currently working on a book on herbal bonsai.

For more recipes from Herb Wines from Scratch, click here.





mother earth news fair

MOTHER EARTH NEWS FAIR

Oct. 21-22, 2017
Topeka, KS.

More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!

LEARN MORE