Herbal Tonic Wine
Herbal tonic wines are wonderful during the holidays, but they’re great to have on hand all year long! Like herbal syrups, tonic wines can be enjoyed rather than merely tolerated—while still offering the traditional benefits associated with the herbs you choose.
Tonic wines are made using tonic herbs, bitter herbs, and spices. Tonic herbs are meant for regular use over longer periods to support general well-being and balance. Bitter herbs may be used in smaller quantities for digestion support and other traditional uses, but they are quite strong in taste, which is why they’re used sparingly. Spices (many of which are also categorized as tonic herbs) add a flavorful punch, offer their own traditional benefits, and should be used in the smallest quantities of the three.
Choosing Your Wine
You can use any wine to make a tonic wine, but red and dark red wines tend to offer more body and depth, even before herbs are added. Traditionally, red wine taken with a meal has been said to support digestion, especially with heavier foods like meat.
White wine can absolutely be used as well—especially if you prefer flavor over a stronger herbal presence. Whites generally have softer profiles and can be easier to flavor with syrups or more delicate herbs. Certain herbs will naturally pair better with certain wines, so experimentation is part of the fun.
How Tonic Wines Work
Tonic wines are somewhat similar to tinctures, but instead of liquor, wine is used as the base. Because wine contains less alcohol, the finished product is gentler, and you can drink a bit more without it being overpowering. Infusion time will vary depending on the herbs you choose—stronger herbs infuse quickly and can overpower the wine if left too long.
Herbal wines can also be made by fermenting herbs during the winemaking process, if you have the equipment. However, some traditional properties of the herbs may be diminished through fermentation. That’s a topic for another day.
HERBS TO CONSIDER
Tonic Herbs
These are traditionally used to support long-term wellness, but always research each herb and make sure it’s appropriate for you.
-Nettle
-Chickweed
-Red Clover
-Raspberry Leaf
-Holy Basil (Tulsi)
Bitter Herbs
Bitters are cooling in nature and are often paired with spices or warming herbs for balance. Their flavor can dominate quickly, so use less.
-Chamomile
-Valerian
-Mugwort
-Dandelion
Spices
Spices have bold flavors and powerful aromatic qualities—use sparingly.
-Allspice
-Cinnamon
-Cloves
-Cardamom
-Ginger
-Nutmeg
HOW TO MAKE A TONIC WINE
-Use ⅓ cup dried or ⅔ cup fresh tonic herbs, or 2 tablespoons of bitter herbs per quart (4 cups) of wine.
-Add spices sparingly; more than 1 tablespoon of most spices can overwhelm a quart of wine.
-Cap and shake. Label the jar with the herbs, wine type, and date. Store in a cool, dark place.
-Infuse for at least 1 week, then taste weekly for up to 6 weeks. Strong herbs infuse quickly; delicate flavors take longer.
Well-capped wine can keep for 4–6 months, though realistically… will it last that long?
You can also use a ceramic jar with a spigot and top it off as you drink, but herbs will weaken with each refill, and some spice blends may clog the spout. A better option may be straining the wine and storing it ready-to-pour.
Dosage (Traditional Use)
Standard serving: about one sherry glass
(roughly ⅓ cup / 70 ml) before a meal.
A Note of Caution
Consuming too much alcohol can be harmful—too much of a good thing is still too much. Please drink responsibly and know your limits.
This post is for educational purposes only and not medical advice. I am not certified to diagnose, prescribe, or treat. Always research herbs thoroughly and consult reliable sources before trying a new preparation.