IN THE BOTTLE
The least sweet of our fruit wines, Rhubarb shows notes of fresh rhubarb, pink cherries, pink candies, and even rhubarb pie and vanilla. Crisp and refreshing, the natural tartness of rhubarb brings a beautiful zippiness to the wine.
CLASSIC FLAVOR PROFILES OF VARIETAL
Rhubarb is very tart, making it a good match for sweeter fruit like strawberries which come into season at the same time. When uncooked, raw rhubarb is extremely sour, as tart as a lemon. But when cooked with some sugar, the sourness becomes more pleasant, like a granny smith apple.
VARIETAL FACTS
Rhubarb is a vegetable grown for its thick, edible sour stalks (the rest of the plant is inedible), but because it is usually eaten after being cooked with sugar, it is often mistaken for fruit. Because of rhubarb's low sugar content, we add sugar during fermentation to bring it up to 12.5% alcohol. If we just fermented the rhubarb without the sugar, we would not even achieve 1% alcohol! More sugar is added after fermentation to balance the tart flavor. Diet wine? No. Delicious? Yes!
HISTORY
Rhubarb was brought to the United States from Europe and was first cultivated in Pennsylvania in the 1730s. Now, most of the rhubarb in the United States is found in the Pacific Northwest, with over half of the country's rhubarb grown in Prosser County, Washington.
DID YOU KNOW?
Our fruit wines are made with 100% fruit. We do not add fruit to white wine or red wine at Cooper’s Hawk to make our fruit wines. Our rhubarb wine won the top prize in the dessert wine category in one of our very first wine competitions.
IF YOU LIKE THIS WINE, TRY:
Riesling, Gewürztraminer
Standard Bottle 750 ml
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FAQs
Rhubarb is particularly well suited to homemade fruit wines. Rhubarb wine offers a nice acidity on the palate as well as lemony, floral notes. Many homemade wine lovers like to combine rhubarb with other fruit, but in this case, rhubarb is allowed to shine on its own!
How to clear rhubarb wine? ›
Two of the main causes of cloudiness are suspended yeast and pectin haze. Suspended yeast just takes time, but if you have pectin haze you'll need to use some pectic enzyme to clear it. Also, super-kleer KC is REALLY effective at clearing a stubborn wine.
What kind of wine is rhubarb? ›
Breitenbach Rhubarb is a sweet dessert wine made from natural fruit. The best part about making the rhubarb wine wasn't tasting the final product. Instead, it was going to “Old Joe Beachy's” spring house to collect the frest stalks of rhubarb he had just cut from his garden.
Why is my rhubarb wine cloudy? ›
There are a few potential causes of cloudy wine. Among these are the use of metal implements in the production process (metal haze), adding starchy ingredients such as potatoes and grains (starch haze), and fruit, which contains various amounts of a chemical known as 'pectin' and can create a pectin haze.
What is the healthiest cleanest wine? ›
5 of the Healthiest Traditional Wines
- Pinot Noir. Pinot noir's high resveratrol content, low residual sugar, and lower sulfites make it one of the best red wines for the health-conscious wine drinker. ...
- Cabernet Sauvignon. ...
- Chardonnay. ...
- Rosé ...
- Brut Champagne.
Liqueur made from the infusion of green and red rhubarb chunks. Color Slightly opaque brick red color.
Should rhubarb wine be refrigerated? ›
Fruit wines should be served cool, similar to a white grape wine. The ideal serving temperature would be between 7ºC and 9ºC. This helps to bring out the fresh fruit qualities of the wine. Keep them refrigerated.
What does rhubarb drink taste like? ›
Once strained and chilled, and sugar is added to taste, the juice has a mixture of tartness and sweetness that resembles homemade lemonade.
What wine is called the blood of Judas? ›
Known as the Blood of Judas in English, Sangue di Giuda is an Italian sweet wine from the Lombardy region in northern Italy, in a province called Oltrepo Pavese. In the New Testament of the Bible, Judas is a disciple and one of the Twelve Apostles of Jesus Christ.
What sugar is best for wine making? ›
Most commonly, granulated sugar is used when wines need added sugar since it doesn't need to be broken down first like complex sugars. Virtually any type of sugar can be used by winemakers who want to experiment with different textures and sweetness levels. This includes brown sugar, molasses, honey, syrups, and more!
The first, and most important, step is the fermentation process, which happens when the yeast eats sugar, either in the fermentables or that you've added, and converts it into alcohol. Fermentation takes roughly two to three weeks to complete fully, but the initial ferment will finish within seven to ten days.
Is cloudy homemade wine safe to drink? ›
There's nothing harmful about drinking some sediment, but it can make the wine a bit gritty and unpleasant. That's a good reason to look into decanting, in which you separate the wine from its sediment before serving.
What is the most common communion wine? ›
The majority of liturgical churches, such as the Catholic Church and Eastern Orthodox Church, require that sacramental wine should be pure grape wine.
What kind of wine does Hannibal Lecter drink? ›
In one of the most famous scenes in “The Silence of The Lambs”, Anthony Hopkins talks about eating the liver of a census taker with fava beans and “a nice Chianti. But in the Thomas Harris novel the movie is based on, the wine chosen by Hannibal Lecter for his cannibalistic banquet was actually an Amarone.
