Name: Rhubarb Country Wine
Cook time: 110 d
Yield: lb
Ingredients: 4 lb Fresh rhubarb stalks (chopped); 2.75 lb Cane sugar; 1 gal Water; 0.5 tsp Pectic enzyme; 1 tsp Yeast nutrient; 1 tsp Calcium carbonate (acid reduction); 5 g Wine yeast (71B); 1 tab Campden tablet

About this Rhubarb Country Wine

History

Rhubarb wine belongs to the broader tradition of country winemaking that flourished in northern Europe and North America, particularly in regions where grape cultivation proved difficult. English and Scandinavian households often credited rhubarb as a reliable spring ingredient when few other fresh materials were available. By the early twentieth century, rhubarb wine had become a staple in rural homesteading communities across Canada and the northern United States. The practice of adding calcium carbonate to balance rhubarb's naturally high acidity reflects generations of trial and refinement, as winemakers learned to tame the plant's assertive tartness into a more approachable beverage.

Technique

Rhubarb wine fermentation typically proceeds at cool to moderate temperatures, around 60-68°F, to preserve delicate fruit aromatics and prevent harsh phenolic extraction. Pectic enzyme is added at the outset to break down the vegetable's thick cell walls, improving juice yield and clarity. Many winemakers prefer a primary fermentation lasting seven to ten days, followed by racking off the sediment and a secondary phase of two to three weeks. The calcium carbonate addition reduces titratable acidity before fermentation begins, preventing an overly sharp finished wine. Aging for three to six months in glass or neutral containers allows flavors to integrate before bottling.

Ingredient notes

Fresh rhubarb stalks provide the base fruit character, contributing tart green apple and celery-like vegetal notes. The 71B yeast strain is often chosen for country wines because it metabolizes malic acid during fermentation, further softening acidity and complementing the calcium carbonate treatment. Cane sugar supplies fermentable material that rhubarb alone cannot provide in sufficient quantity. Yeast nutrient supports a healthy fermentation in a must that lacks the amino acids and minerals found in grape juice. A single Campden tablet at bottling offers modest sulfite protection, typically around 50 ppm, helping preserve the wine's pale straw color and fresh profile.

Variations

Some recipes omit calcium carbonate and rely solely on yeast strain selection to manage acidity, resulting in a brighter, more tart finished wine. Regional variants include the addition of raisins or grape concentrate to increase body and complexity, a practice associated with traditional English country wine methods. Blending rhubarb with strawberries or elderflowers creates hybrid styles that soften the vegetable character. Adjusting the sugar level upward can yield a semi-sweet or dessert-style wine, while reducing it produces a drier table wine. Oak aging is uncommon but occasionally employed by winemakers seeking a richer, more rounded mouthfeel.

Serving & pairings

Rhubarb wine pairs well with fresh cheeses such as chevre or ricotta, where its acidity cuts through creamy textures. Serve chilled, between 45-50°F, in a standard white wine glass to highlight its crisp, refreshing character. The wine complements spring and summer dishes including salads with vinaigrette, grilled white fish, and roasted chicken with herbs. Its tart profile also works alongside fruit-based desserts like tarts and sorbets. Many enjoy rhubarb wine as an aperitif or casual garden party beverage, where its novelty and light body suit relaxed outdoor settings.

Rhubarb Country Wine

Ingredients

Equipment

Steps

Chop rhubarb

Add sugar + water

Campden + wait

Pitch yeast

Primary

Press + rack

Secondary

Stabilize + bottle

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