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How to Make Marrow Wine (1 UK Gallon Recipe)

 marrow

Marrow wine is a light, crisp vegetable wine with a pale golden colour, smooth body and delicate floral and citrus notes. Marrows contribute body and texture rather than strong flavour, resulting in a refreshing wine that improves significantly with bottle age.

A traditional favourite among British allotment gardeners, marrow wine is an excellent way to make use of oversized vegetables that might otherwise go to waste.

Wine Profile

  • Style: Dry white-style vegetable wine

  • Colour: Pale straw to light gold

  • Body: Light to medium

  • Sweetness: Dry to off-dry

  • Acidity: Low

  • Alcohol: 11–12.5% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Harvest Calendar

  • Harvest Season: July – September (UK)

  • Best Picking Time: Mature marrows weighing 2–4 kg, before the flesh becomes coarse

  • Suitable for Freezing: Yes (prepared flesh only)

  • Best Source: Home gardens, allotments and local growers

Best Varieties

Any green or striped marrow can be used, but traditional varieties include:

  • Long Green Bush

  • Green Trailing

  • Bush Marrow

  • Tiger Cross

Large courgettes can also be used, although true marrows generally produce a fuller-bodied wine.

Avoid marrows that are beginning to rot or have very fibrous flesh.

Ingredients

  • 6.0–7.0 lb (2.7–3.2 kg) prepared marrow flesh

  • 2.25 lb (1.0 kg) white sugar

  • Water (to make up to 1 UK gallon (4.5 L) total volume)

  • Juice of 2 lemons (or 2 tsp acid blend)

  • 1 tsp yeast nutrient

  • ½ tsp pectic enzyme

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (recommended)

    • Lalvin D47

    • EC-1118

Optional Ingredients

  • 150 g raisins (traditional addition for body)

  • ¼ tsp wine tannin

  • Zest of ½ unwaxed lemon

  • Small piece of fresh ginger

  • 1 tsp glycerine after fermentation

Preparation

  1. Wash the marrow thoroughly.

  2. Peel away the tough outer skin.

  3. Slice in half lengthways.

  4. Remove all seeds and soft centre with a spoon.

  5. Cut the firm flesh into small cubes.

  6. Steam or simmer gently for 20–30 minutes until just tender.

Steaming generally produces a cleaner flavour and helps retain the vegetable's delicate character.

Reserve any cooking liquor.

Making the Must

  1. Transfer the cooked marrow and cooking liquor into a sanitised fermentation bucket.

  2. Dissolve the sugar into the hot liquid.

  3. Add the lemon juice (or acid blend).

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow the must to cool below 25°C (77°F).

  6. Add:

    • Pectic enzyme

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  7. Cover and leave for 24 hours if Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment with the marrow pieces for 5–7 days.

  2. Stir once daily.

  3. Keep the vegetable submerged beneath the liquid.

  4. Maintain a temperature of 18–22°C.

Fermentation is usually gentle, producing a clean, fresh aroma.

Transfer to Secondary

  1. Strain out the marrow pieces.

  2. Allow them to drain naturally.

  3. Siphon into a sterilised demijohn.

  4. Fit an airlock.

  5. Top up with cooled boiled water if required.

Secondary Fermentation

Allow fermentation to continue for approximately 4–6 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2–3 months

  • Rack again if necessary

  • Bottle when crystal clear

Marrow wine benefits from moderate bottle aging:

  • Minimum aging: 6 months

  • Ideal aging: 9–15 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.088–1.098

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12.5% ABV

Tips for Better Marrow Wine

  • Use mature but not overgrown marrows with firm flesh.

  • Remove all seeds and the soft central pith.

  • Steam rather than boil if possible.

  • Acid blend or lemon juice is essential for balance.

  • Raisins improve body without overpowering the delicate flavour.

  • QA23 yeast produces a particularly crisp, aromatic wine.

Common Mistakes to Avoid

  • Using overripe marrows with coarse, stringy flesh.

  • Leaving the seeds or soft centre in place.

  • Forgetting the acid addition.

  • Overcooking until the flesh disintegrates.

  • Bottling before the wine has fully cleared.

About Marrow Wine

Marrow wine has long been associated with British allotments, where oversized marrows often outgrew their culinary usefulness but proved ideal for winemaking. Because marrows have a high water content and mild flavour, they produce a remarkably clean wine that takes on the characteristics of the fermentation rather than the vegetable itself.

Traditional recipes often included raisins to add body, while lemon juice or acid blend provided the acidity needed for a balanced wine. Properly matured, marrow wine develops a smooth, lightly floral character that has made it a favourite among country winemakers for generations.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent with grilled fish, roast chicken and turkey

  • Pairs beautifully with creamy pasta dishes

  • Complements soft cheeses such as Brie and Camembert

  • Ideal as a light summer aperitif

Storage & Aging

  • Improves for up to 3 years

  • Store in a cool, dark place

  • Best drinking window: 1–3 years

  • Benefits from at least six months of bottle age

Frequently Asked Questions

Does marrow wine taste like marrow?
No. Marrow contributes body and texture rather than a strong flavour. The finished wine is clean, delicate and often compared to a light dry white wine.

Can I use giant overgrown marrows?
Yes, provided the flesh is still sound. However, remove all seeds and any coarse, fibrous sections, as these can affect the texture and flavour.

Should I peel the marrow?
Yes. Mature marrows have tough skins that should be removed before cooking.

Why are raisins included in some recipes?
Raisins are a traditional addition that increase body and improve mouthfeel without noticeably changing the flavour.

Can I use courgettes instead?
Young courgettes can be used, but they produce a lighter-bodied wine. True marrows generally make a richer, more traditional country wine

 

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