The first time I tasted a myrtle wine, I had that little shock of "simple" drinks that nevertheless have a real character. It smells of garrigue, dark berries, resin, and it finishes with a warm sweetness.
Since then, I make it at home whenever I get my hands on myrtle berries (fresh or dried): it's a maceration recipe, so technically very accessible… you mainly need a little patience.
The version I'm sharing with you is the classic one: red wine, myrtle berries, sugar, and a touch of citrus to brighten things up. I like to add a little orange zest and a squeeze of lemon: it doesn't alter the flavor, it just "awakens" the aroma and makes everything cleaner on the palate.
It's also a way to use seasonal ingredients when you have them on hand: orange, lemon and a hint of vanilla (optional but very nice).
On the technical side, remember two things: lightly crush the berries (to help extract the aromas), and take the time to filter properly (otherwise you will have a sediment).
Then, it's mainly a question of sugar/alcohol balance: I give you a traditional base, then you adjust at the time of bottling.
Serve it chilled, like a light digestif, or even with a not-too-sweet chocolate dessert. And if you enjoy homemade drinks, this one has a really pleasant "ritual" aspect: you prepare it, forget about it, and a few weeks later… enjoy it!
Myrtle wine
4
people22
minutes0
minutes186
kcal22
minutesA recipe for homemade myrtle wine , red and fragrant, infused with myrtle berries and a touch of citrus. It's sweet, resinous, a little wild, perfect served chilled at the end of a meal. If you wish to make it for more people, multiply the quantities indicated below.
Keep your device's screen on
Ingredients
750 ml of red wine (full-bodied, such as Grenache or Syrah)
120g of myrtle berries (fresh if possible, otherwise dried)
90 g of sugar
1 orange (zest in wide strips + 2 tbsp of juice)
1/2 lemon (zest + 1 tbsp of juice)
1/2 vanilla pod (optional)
1 a clean and dry glass jar of at least 1L
1 coffee filter or cheesecloth
Preparation steps
- Quickly rinse the myrtle berries if they are fresh, then dry them. If they are dried, proceed directly to the next step.
- Lightly crush the berries in a mortar (or with the back of a spoon in a bowl). The idea is not to make a puree: you just want to break open some of the berries to release their aromas.
- Remove the zest from the orange and half a lemon in strips (avoiding the white pith as much as possible, as it adds bitterness). Also add 2 tablespoons of orange juice and 1 tablespoon of lemon juice.
- In a clean jar, pour the red wine. Add the myrtle berries, sugar, zest, juices, and the split vanilla pod if using.
- Close the jar and shake gently for 10 seconds to begin dissolving the sugar. Let it macerate at room temperature, away from light, for 10 to 15 days. Shake the jar once a day for the first 3 days, then occasionally.
- Taste it from day 10. If you want it rounder, leave it for a few more days. When you're happy with the balance, proceed to filtering.
- Filter first through a fine sieve, then a second time through a coffee filter (or cheesecloth) to obtain a perfectly clear wine. Take your time: that's what makes the difference.
- Bottle it. Let it rest for 24 hours in the refrigerator before serving to allow the aromas to develop. Serve chilled, in small glasses.
📊 Nutritional Information
1 serving (approx. 150ml)
| Nutrient | Value |
|---|---|
| Calories | 186 kcal |
| Proteins | 0.2g |
| Carbohydrates | 19.6g |
| including sugars | 18.3g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.3g |
| Sodium | 7mg |
| Vitamins | |
| Vitamin C | 10% AJR |
| Vitamin B6 | 3% AJR |
| Vitamin B9 | 2% AJR |
| Minerals | |
| Potassium | 4% AJR |
| Magnesium | 2% AJR |
| Iron | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The total preparation time is intentionally limited: the maceration then takes place without any "cooking." Store the bottle of myrtle wine in a cool, dark place; the aromas will continue to develop for a few days.
Excessive alcohol consumption is dangerous for your health.
💡 Chef's Tips
If your myrtle wine seems too dry after filtering, add 10 to 20g of sugar, mix, then leave for 12 hours in the fridge before tasting again.
To avoid bitterness, don't leave the zest on for too long if you've used a lot of white pith: remove it after 5-6 days.
🔄 Variations
- For a more robust myrtle wine : replace 150ml of wine with 150ml of neutral brandy (the recipe becomes more alcoholic, for connoisseurs only).
- For a sweeter recipe : increase the sugar to 110g and serve very chilled, almost like a light liqueur!
