Cherry Infused Wine

Why people make this wine

Cherry season is brief, and when Bro Niu 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.

Who it suits / who should be cautious

• Traditionally suited to people with joint pain, rheumatic discomfort, cold-damp arthritis, or gout; particularly effective for pain that worsens in cold or damp weather
• Cherry wine is also associated with nourishing skin and building blood
• Not suitable for children
• Not for use during fever, active cough, or any respiratory illness — cherries and their wine may exacerbate internal heat and worsen coughing
• People who cannot drink alcohol can use the wine as a cooking ingredient (e.g., add to braised dishes or soups) — the alcohol cooks off while the beneficial compounds remain
• People with high blood pressure or diabetes should drink only very small amounts and consult their doctor
• Even healthy adults should consume in moderation: two tablespoons (approximately 30 ml) twice daily is the traditional serving

Why these ingredients (the food-therapy logic)

• Cherries (ying tao): One of the relatively few fruits considered warming rather than cooling in Chinese food therapy. Rich in iron and traditionally associated with supplementing the blood, expelling wind-dampness, lubricating the skin, and supporting the sinews. Cherry season is short, making preservation in wine a practical way to extend access to these benefits year-round.
• Rice wine (mi jiu): Acts as a natural solvent and preservative, drawing out the beneficial compounds from the cherries while adding its own gentle warming and blood-circulating properties. The alcohol level varies depending on the type chosen: glutinous rice wine is the mildest (~5% alcohol), Shaoxing wine is around 16%, and standard rice spirits can reach 32%. All are suitable; the result will simply vary slightly in strength and flavor.
• Rock sugar (optional): Adds sweetness and rounds out the flavor, making the wine more pleasant to drink.

Ingredients (approximately 1 litre)

Ingredient	Amount	Notes
Fresh cherries	500 g	Wash with cold boiled water (not tap water), drain completely, and dry before bottling
Rice wine (mi jiu)	1000 ml	Choose based on personal preference and alcohol tolerance
Crushed rock sugar	to taste (optional)	Add at the beginning if desired; makes the wine sweeter and more palatable

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.

Bro Niu’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, Bro Niu 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.

Community questions answered (selected)

• Q (Elmas88): My husband has gout and avoids alcohol. Can we use rice vinegar instead of rice wine for the same effect? Bro Niu: I have not personally tried it with vinegar, but it should work. The ratio would be about 1 part cherries to 2 parts rice vinegar, with some crushed rock sugar to balance the tartness. This is traditionally considered beneficial for gout as well.

• Q (annie): I have a 10-year-old Shaoxing wine at home — can I use that? How long can the finished wine be stored? Bro Niu: Aged Shaoxing wine is excellent and will produce a richer, more mellow cherry wine. The finished wine can be stored for a year; after 3 months, remove the cherries, and the wine alone keeps even longer.

• Q (zs0760): Can I add more fresh cherries into the bottle after the first batch has already been infusing? Bro Niu: I have not tried this myself. Adding more cherries later would make the wine increasingly concentrated — you would need to drink even smaller amounts. I would not recommend it for simplicity.

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Published July 31, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.