Infused Wine with Fruit and Herbs

Making infused wine with fruit and herbs is one of my favorite things to do!

It’s super simple, adds a deliciously subtle flavor and is a great way to bring new life to wine that has been left open for a day or so. 

Wine takes on the herbal notes from things like rosemary, basil and thyme. And citrus zest adds a nice brightness when left to infuse overnight. 

It’s fun to play around with the aromatics and come up with different flavor combinations. 

If you’re not ready to make full-on wine cocktails, infused wine is perfect for you. 

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Can you infuse wine? 

Yes you can, and you should infuse wine! 

Infused wine is a fun way to serve wine that you may not have experienced before. It’s also a great way to stretch out a bottle of wine that you can’t drink fast enough. Yes, that happens from time to time in my house.

Infusing wine with other flavors is basically the same idea as a sangria (btw, you should try my Iced Tea Sangria – so refreshing). But, like, way less work and using different flavors. 

I’m a big fan of fresh herbs (and wine, duh). I love to add a fresh basil leaf or two to my glass of sauvignon blanc. I love how the aroma hits my nose as I bring the glass to my lips. So infusing a bottle of wine with herbs and other flavors is a fun way to mix things up. 

I’m not sure why this isn’t more of a thing. It’s a super simple way to add your personal touch to a beverage. The idea is both hippie and Martha Stewart at the same time. And it is SO easy to do! The only hard part is letting the wine sit long enough to pick up the flavors…

What kind of wine can I infuse

There aren’t too many rules for making a wine infusion. I used white wine because I like it better than red and it seems like a perfect summer beverage.

I would skip the Chardonnay (which can have a lot of its own buttery and oaky flavors going on) and stick with something a little on the crisp side.

I used a Sauvignon Blanc because it’s my wine of choice but this would totally work with a Pinot Gris (it would be EXCELLENT with a Pinot Gris), Pinot Grigio or even a Riesling if you like things a little sweeter.

Rosé would also be delicious. Here are my picks for good rosé for a wine tasting. You could choose one of these. 

Many Sauvignon Blancs are tart and have a citrus note already so the addition of the fresh lemon peel would go perfectly. And the minerality you usually find would be cut a little bit by the fresh herbs.

Red will work too. I don’t have a lot to say about red wine. Although it does work great in a Red Wine Smoothie. 

Is anyone else impressed with my wine talk? I feel like I’m starting to know what I’m talking about a little bit…(I’m going to attribute that to the tasting videos from Winc – SO helpful!).

I know everybody’s tastes are different but I love the way fresh herbs bring life to everything they’re used in. Their fragrance is intoxicating. The flavor they impart in a dish can be super subtle or totally vibrant. But always delicious.

They are the perfect way to add flavor without jacking up the calories in something. And now that it’s swimsuit season, I need all the help I can get with that. God forbid I stop drinking wine to save calories…

Rosemary Lemon Infused Wine

Lemon and rosemary are a natural pairing. The bright lemon scent and color is magical and adds a freshness to everything. Lemons for president.

Rosemary has that woody aroma, almost pine -ike that also hints at lavender. I love it so much. I’ve been making a lot of rosemary simple syrups lately for my coffee. SO unexpected and totally delish! 

Sauvignon Blanc typically has citrus notes and can be a little tangy. So the rosemary and lemon are a great place to start when making your own infused wine for the first time. 

How to Make Infused Wine

All you have to do, to make infused wine, is add your favorite herbs and fruit to the wine and let it sit. So easy.

Ingredients

• bottle of dry white wine (can be a whole bottle or one that’s been open a few days)
• lemon peel
• fresh rosemary

The amount of rosemary and lemon peel will depend on a few things like how much wine is in the bottle and how intense you want the flavor to be. 

You can see from the images in this post, I used 2-3 rosemary sprigs and 3-4 good sized pieces of lemon peel. Next time I would do even more. 

You can change up this recipe any way you want to! Try different herbs or fruits. We know berries and stone fruit work well with wine (thanks sangria!) and I love basil with my wine. Do what you think would taste great! 

Instructions

1. Clean and dry the rosemary sprigs.
2. Use a vegetable peeler to remove some lemon zest taking care to not get too much of the white layer (which is bitter).
3. Add the fruit and herbs to the wine bottle and close tightly.
4. Let the wine sit anywhere from overnight to 2-3 days to infuse the flavor.
5. Remove herbs and lemon peel and pour yourself a glass or 3. 

I get really picky about how long my wine is open. I don’t like the way the flavors start to change after a day or two. But I really think that by infusing it with herbs and lemon, it prolongs the life a little.

It doesn’t really do anything to the structure of the wine to prolong it, but I think the flavors mask the change in wine as it oxidizes (or something, now I’m just getting carried away).

When I tried the herb and wine infusion the next day, the flavor was subtle. It was refreshing and easy to drink. 

Next time I would use more herbs. I wanted a stronger flavor. I’m definitely going to keep playing around with infusing wines.

I really think infused wines should be the next big thing. And how pretty does that bottle look!?

Wine is great on its own, but it’s also delicious in cocktails. And in Red Wine Chocolate Cupcakes. 

• White Wine Spritzer: A White Wine Spritzer is a fantastic way to make a bottle of wine stretch a little bit farther. It’s also just plain refreshing and it’s my go-to for when I want to do a little day drinking (you can make them light on the alcohol).
• Spiced Rum Cocktail with White Zinfandel: The ingredients in this Spiced Rum Cocktail with White Zinfandel sound a little odd. But the flavor is super tasty. It’s a tropical wine cocktail that you’ll crave. 
• Champagne Float with Strawberry Sorbet: This refreshing Champagne Float with Strawberry Sorbet cocktail idea is like a special dessert treat. It’s great to share with girlfriends or enjoy out on your patio on a warm summer day. 

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Yield: 1-5 servings

Infused Wine with Lemon and Rosemary

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Infused Wine with fruit and herbs is a simple recipe for wine lovers. Infusing wine adds aromatic and herbal flavors that compliment your favorite varietal. Bring new life to wine that has been left open for a little too long by infusing it with rosemary and lemon peel. Or change up the flavors to find your favorite pairing.

Prep Time 4 minutes

Total Time 4 minutes

Ingredients

• 1 bottle white wine, I would use Sauvignon Blanc, Pinot Gris, Pinot Grigio or Riesling
• 4 sprigs fresh rosemary
• 3-4 long pieces of lemon peel, trying not to get the white pith on it

Instructions

1. Open your bottle of wine or use that bottle that's been in your fridge for a few days.
2. Clean and dry your herbs (in this case rosemary).
3. With a vegetable peeler, remove 4-5 long pieces of lemon zest taking care not to get too much of the white pitch.
4. Add rosemary and lemon zest to the wine bottle.
5. Add a cork and put it in your fridge overnight to several days.
6. Discard the lemon peel and herbs.
7. Drink the wine.

Notes

Play around with this recipe to make it yours. Try different herbs and citrus fruits and how long you let the wine infuse. There is no wrong recipe for this!

Nutrition Information

Yield

5

Serving Size

1 Servings
Amount Per Serving Calories 220Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 11mgCarbohydrates 7gFiber 0gSugar 2gProtein 0g

Nutrition information isn't always accurate.

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Make Infused Wine with fruit and herbs for a refreshing twist on your favorite glass of wine. It’s quick and easy and you’re going to love it! 

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