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Ah, the blackthorn wine! Every year, I rediscover this little traditional pleasure, one of those aperitifs that surprise you, with that slightly strong, slightly mysterious taste that you never get tired of. I warn you, it’s not something you open lightly; you have to do it with love.
At first, I struggled a bit with the shoots, knowing exactly when to pick them at just the right time. Then I realized the key is to go just before Pentecost, when the branches are tender, almost fragile. So, we make small bundles, delicately, like an almost sacred ritual.
This blackthorn wine is actually a maceration of blackthorn spikes, or sloe, in a base wine. The trick is the magic of time: you have to leave it alone, it improves, becomes more complex, and releases aromas you would never have imagined. Honestly, that subtle almond taste that emerges is amazing.
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But above all, I love making it for the family, often a good twenty liters, to give as gifts afterwards. It has become a special gift that blends tradition, conviviality, and that little je ne sais quoi of authenticity that warms hearts.
Essential ingredients for a successful blackthorn wine
- 1 liter of dry red or white wine (according to your taste, personally, I lean more towards red)
- A good kilo of young blackthorn shoots (sloe), picked tender, ideally before Pentecost
- 250 g of sugar, to adjust according to your desired sweetness
- 10 cl of brandy or 40° alcohol (it gives a punch, but hey, it’s up to you)
- A few twigs for flavoring, sometimes I add a zest of citrus, it’s not bad
Essential equipment for your maceration
- A large glass jar with a lid, clean and dry
- A wooden spoon, to stir without damaging
- A clean cloth or cheesecloth to filter
- A fine strainer, because you don’t want the spikes ending up in the glass
- A glass bottle for the final bottling
How to prepare your blackthorn wine step by step
So, here’s how I do it, nothing extraordinary, but you shouldn’t rush.
- Pick the young shoots: they must still be tender, not hard or woody, otherwise it ruins everything.
- Make a bundle about 10 cm long, no need to overthink it, keep it simple but neat.
- Put the shoots in the jar then pour the wine over them, gently, so that everything is well submerged.
- Add the sugar (you can first dissolve it in a little warm water if you prefer) and the brandy.
- Seal tightly and store away from light, in a cool place.
- Stir gently every two or three days, more out of habit than necessity, but it shows you care.
- Let macerate for at least three weeks (personally, I often wait a month, so that the flavors are fully developed).
- Filter carefully with the cheesecloth and strainer to remove all spikes and residues.
- Transfer into your bottles and let rest a few more days before tasting.
Some homemade tips to enhance your blackthorn wine
- A zest of lemon or orange during maceration for a tangy touch
- A pinch of cinnamon for a cozy winter note
- Adjust the amount of sugar to your palate; I admit I prefer it not too sweet
- Avoid direct light to preserve the taste
- For a white blackthorn wine, favor a dry and light wine
Just preparing this wine reminds me of those long spring afternoons, wandering in nature searching for the best shoots. It’s almost meditative. And then at every tasting, it’s pretty striking. That little taste of almond kernel mixed with the fruity wine is disconcerting at first, but you end up loving it.
Discover the secrets and benefits of blackthorn wine
You know, blackthorn wine isn’t just a drink; it’s a little potion, a bit magical. These shoots are believed to have health virtues, notably antiseptic and digestive properties.
- Natural tonic, ideal for starting the evening gently
- Low in alcohol compared to other aperitifs, it plays its role well without knocking you out
- Perfect to accompany charcuterie, cheeses, and small aperitif treats
- A regional classic that is part of the cultural heritage, especially in Vendée
Mistakes to avoid when making blackthorn wine
- Not waiting long enough for maceration, otherwise it’s bland
- Picking shoots that are too large or woody, it’s disastrous
- Forgetting the filtration; your wine will be full of debris
- Not storing properly: keep it in the shade and cool
- Adding too much sugar, it masks delicate subtleties
Basically, the secret is patience and care at every step. It may seem a bit old school, but it has its charm. There’s always a little pride when I pour this drink into glasses and everyone says: “What is this thing? It’s amazing!”
When should you pick blackthorn shoots?
They should be picked before Pentecost, when they are young, tender, and brittle to achieve optimal taste.
Is blackthorn wine strong in alcohol?
This wine is moderately alcoholic, usually around 12 to 15 degrees, making it a pleasant aperitif without being too strong.
Can white wine be used to make blackthorn wine?
Yes, dry white wine works very well and produces a lighter, fruitier result, perfect for those who prefer this option.
How long should blackthorn wine be left to macerate?
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The ideal is to let it macerate between 3 to 4 weeks, sometimes a bit longer to enhance the aromas, but not less.
How to store blackthorn wine after preparation?
Store it away from light in a cool place. Once opened, consume within a few weeks to retain its full flavor.
