Terra Artemisia

Although not a common thing in our day and age, infusing medicinal ingredients in wine was a popular way to treat patients before the emergence of modern medicine. Most famous perhaps were its glory days in Ancient Greece, and discoveries of its expansive use in Ancient Egypt and Phoenicia. This practice is sometimes kept alive in the kitchens of herbalists through traditional and modern recipes (and maybe a dash of the inspirational work of Hildegard of Bingen)

While the known risks of over-consumption of alcohol are clear, there is no denying that the antioxidant benefits of wine have been studied and praised for a long time. This is a subject that is still debated, and it is important to consider first and foremost when making herb-infused wine, that the goal is not to drink to contentment, but to have a glass at a time. (Note: there is significantly more resveratrol in red wine, about ten times as much as found in white wine)

While some herbal wine concoctions of the Middle Ages were downright atrocious, impractical, and best left in textbooks (animal organs and the like, I’ll pass!), this can be a fun way to infuse herbs as the alcohol will act as a solvent, although not as strong as a grain or cane alcohol. Many herbs and culinary spices that can be infused in vinegar and alcohol can also be infused in wine. A short list of examples would be: yarrow, raspberry leaf, rose hips, rosemary, thyme, cardamom, vanilla, rose, and elderflower.

It’s common to add a large volume of herbs to an infused wine. We’re talking an ounce (28g) or more per 750ml bottle. If this feels wasteful to you, you can easily halve these recipes, especially if you are infusing them mainly for taste. I’d also recommend getting an inexpensive bottle since the flavour will be altered anyway.

LOVELY RED WINE INFUSION
1 bottle of red wine
20g dried raspberry leaves
8g dried rose hips
1/2 vanilla bean

LEMON BALM WHITE WINE
1 bottle of white wine
28g Lemon Balm

INSTRUCTIONS
Place herbs in a clean bottle, jar, or container of adequate size. Pour the bottle of wine on top, stir to combine, cover, and leave to sit in a cool place for 1-2 weeks, shaking daily. When ready, strain through a cheesecloth and be sure to press out the wine absorbed into the plant matter.

Consume within 2-3 months.

I hope you get to try out these recipes if alcohol is your thing! Would you experiment with these by making cocktails and sangrias?

-Ophelia