The first time I made mirabelle plum wine, it was purely out of an anti-waste reflex: a crate of ripe mirabelle plums, too beautiful to end up as simple jam.
And frankly, it's one of the most satisfying preparations there is: it smells like an orchard, it takes 10 minutes of real work, then it quietly goes about its business.
The traditional recipe is quite simple: mirabelle plums, sugar, white wine, a splash of brandy to bind it all together, and a lot of patience. The result is a fruity, well-rounded drink with that typical mirabelle plum aroma (honey, almond, flowers).
Served chilled, it's a super convivial aperitif, a bit like a grandmother's fruit wine... but with real finesse if you choose a good base wine.
From a technical standpoint, two things make all the difference: using ripe (but not moldy) fruit and carefully managing the maceration process away from light. The sugar dissolves slowly, the aromas diffuse, and you end up with something clean and fragrant. The final filtering requires a little care, but it's nothing complicated!
You can then adapt it to your liking: more or less sweet, more or less "strong" with brandy. But the base remains the same, and that's precisely what I love about it: a traditional recipe, simple, reliable, and which always makes a good impression at aperitif time.
Mirabelle plum wine
4
people14
minutes0
minutes351
kcal14
minutesA recipe for homemade mirabelle plum wine , sweet and fragrant, with a beautiful golden color. Perfect served chilled as an aperitif or to accompany a fruit dessert.
Keep your device's screen on
Ingredients
600g of ripe mirabelle plums
150 g of caster sugar
75 cl of dry white wine (Alsace, Sauvignon or Muscadet type)
10 cl of fruit brandy (or neutral brandy)
1 small piece of cinnamon (optional but traditional)
1 untreated lemon zest (in wide strips, without the white pith)
Equipment that may be useful to you
Preparation steps
- Wash the mirabelle plums, drain them well, then dry them quickly with a clean cloth. Cut them in half and remove the pits (yes, it takes a little while, but it avoids the bitterness of the pits and makes for a cleaner taste).
- Pour the mirabelle plums into a large, perfectly clean glass jar (ideally 2 L). Add the sugar, cinnamon (if using) and lemon zest.
- Pour in the dry white wine, then the brandy. Mix with a clean spoon to distribute the sugar evenly.
- Close the jar. Let it macerate for 4 to 6 weeks at room temperature, away from light (in a cupboard). Shake the jar for 10 seconds every 2-3 days for the first week, then once a week thereafter, just to help the sugar finish dissolving.
- Once the maceration is complete, filter the mixture first through a fine sieve to remove the fruit. Then filter it more finely with a cheesecloth or coffee filter (this takes a little time, but this is where you achieve a beautiful clarity).
- Bottle in a clean container, cork, and let it rest in a cool place for at least one week before tasting. Serve chilled in small glasses as an aperitif.
📊 Nutritional Information
1 serving (approx. 200ml)
| Nutrient | Value |
|---|---|
| Calories | 351 kcal |
| Proteins | 1g |
| Carbohydrates | 35g |
| including sugars | 33g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 1g |
| Sodium | 5mg |
| Vitamins | |
| Vitamin C | 18% AJR |
| Vitamin B1 | 6% AJR |
| Vitamin B6 | 6% AJR |
| Minerals | |
| Potassium | 7% AJR |
| Magnesium | 4% AJR |
| Phosphorus | 3% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The macerated mirabelle plums are not lost: drain them well, then use them in a clafoutis (reducing the sugar) or to top vanilla ice cream.
Excessive alcohol consumption is dangerous for your health.
💡 Chef's Tips
For a truly clean result: let the filtered mirabelle wine rest for 24 hours in the refrigerator, then gently transfer it without including the small sediment at the bottom. And choose a decent dry white wine (no need for a grand cru, but avoid the cheapest, most acidic wines).
🔄 Variations
- Sweeter wine: increase the sugar to 200g and let the mirabelle wine rest for 2 more weeks in the bottle before serving.
- For a more aromatic recipe: add 1 small split vanilla pod during maceration (remove it when filtering).
