Mangosteen wine was a real surprise the first time I tried it. I was familiar with the fruit but hadn't had either the juice or the wine. Many cottage winemakers in Eastern Thailand have a bottle of this for sale along with a number of their other fruit wines that rank highly in the fruit wine ranks. If you see a roadside stall with fruit wines displayed then it's worth a stop and a free sample. You may find the mangosteen wine and if so, buy it!

I opened the bottle at dinner a day or so later and poured a taste immediately. The impression I had was straight unadulterated tannic acid, which I've never had, but it was so astringent and bitter. The meal was with a group of 12 people so the meal dwelled considerably, mostly seafoods and salads on the south western coast of Thailand. At the end of the meal I had another taste and it truly had transformed. It was a delightful wine. I think everyone had a taste and all agreed "very potable". Since that time I have only bought one other bottle at a resort in eastern Thailand and allowed the bottle to stand for a good hour before drinking. Again it was a lovely drink and those who had not tried it before were impressed.

I mentioned the tannins and am not sure if this is because of the rind of the fruit or not. The rind has very high levels of xanthones which contain antoxidants of a specific class. The taste of the rind itself is very tannic and astringent if you get a taste from the peel as you're eating the fruit. I don't know if the wine-maker had used an amount of rind in his formulation or not or whether he may have added tannins to the wine as an ingredient?

I have located a recipe for mangosteen wine which uses commercial mangosteen fruit juice and a very favourable comment by the wine maker, Jack Keller, so it's the reason for this post.

  • 6 bottles of 600 ml (20 oz).  "Mystic Zotics Thailand Mangosteen Fruit Juice"
  • 570 gm (1¼ lbs) finely granulated sugar
  • 1½ tsp. acid blend
  • 1 tsp. pectic enzyme
  • 1 tsp. yeast nutrient
  • ¼ tsp. grape tannin
  • 1 pkt. Lalvin K1V-1116 (Montpellier) wine yeast.