Cherry Infused Wine

Why people make this wine

Cherry season is brief, and when Nourilo sees the stalls piled with bright, plump fruit, he does not just eat them fresh — he sets a bottle aside to steep. Cherries are one of the few fruits classified as warming in Chinese food therapy, and they carry a remarkable nutritional profile: high in iron, rich in antioxidants, and traditionally associated with nourishing the blood, easing wind-damp conditions, and smoothing the skin. In folk medicine, cherry wine is a time-honored remedy for the aching joints and stiff limbs that come with rheumatism, cold-damp arthritis, and gout — particularly the kind of joint pain that worsens in cold, rainy weather. The wine amplifies the fruit’s warming and circulating properties, and the beautiful deep-red color that develops after ten days of steeping is reason enough to make a bottle.

Method

1. Wash the cherries with cold boiled water (not tap water — this reduces the risk of bacterial contamination). Drain thoroughly; pat dry or air-dry until no surface moisture remains.
2. Remove the stems if desired (optional).
3. Place the cherries into a clean, dry glass jar with a tight-fitting lid.
4. Pour in the rice wine. Add crushed rock sugar if using.
5. Seal the jar tightly and store in a cool, dark place for at least 10 days before drinking.
6. After 3 months, it is best to remove the cherries from the wine (the soaked cherries can be eaten as-is, or added to cakes and desserts — they are delicious).
7. Serve 2 tablespoons (30 ml) in the morning and 2 tablespoons in the evening.

Nourilo’s Tips

• The infused cherries that have soaked in the wine are absolutely edible — they are wonderful in baking, folded into cakes, or eaten as a small treat.
• If you prefer not to drink alcohol, this wine can be used as a cooking ingredient — add a splash to braised meat or soup. The alcohol evaporates during cooking while the flavor and beneficial compounds remain.
• The wine stores well for up to a year; once the cherries are removed after 3 months, it keeps even longer.
• Different rice wines give different results: glutinous rice wine (nuo mi jiu) produces the mildest, most fragrant result with the most vibrant red color; Shaoxing wine gives a richer, more complex flavor; aged rice spirits produce the most potent preparation.
• For gout specifically: cherries have strong traditional and some modern research support for gout management. If your husband is concerned about alcohol, Nourilo suggests trying a cherry-and-rice-vinegar infusion instead (same ratio, 1:2 cherry to vinegar, with crushed rock sugar to taste) — this also supports gout and is non-alcoholic.