18 months ago I grabbed a whole load of common/Persian/English walnut leaves to make a walnut leaf wine. Having made an oakleaf wine I knew the basic flavour profile that would emerge and was interested to see the results from walnut leaf.

Oak leaf creates a decently complex sherry like wine that is great chilled to highlight the absolute dryness it creates with its tannic base. While having an initial pine like hit then warming depth it is clean and clear like a mountain stream… made of oak leaves.

CLICK HERE FOR THE WALNUT LEAF WINE RECIPE

Walnut leaf shares the same base of tannic dryness but has a roundness that lacks an expected nutty base or the sharpness of oak leaves. There is the herbal tone with an oddly citrus note that is not lemony or acidic but an earthier pomelo and melon feel. While walnut cannot be chugged down as a dry white it very much can be enjoyed as a more relaxed long lasting ice cold digestif. The flavours worked best when it was cold. The depth also hints at the possibility to age far longer and also use as a base for cocktails.