The Fresh and Zingy Taste of Rhubarb Wine

Rhubarb is a unique and refreshing that is perfect for enjoying during the summer months. Whether you prefer a dry and zingy taste or a sweeter, lemony flavor, rhubarb wine offers a delightful combination of acidity and floral notes that is sure to please your palate.

Making homemade rhubarb wine is surprisingly simple and can be a rewarding experience for wine enthusiasts. The key ingredient, of course, is rhubarb. Frozen cut-up rhubarb works well for this recipe.

To start, gather your ingredients, including rhubarb, sugar, and any additional flavors or fruits you may want to include. You will also need a primary fermentor, such as a clean plastic garbage can, to begin the fermentation process.

Begin by placing the frozen rhubarb in the primary fermentor and adding the desired amount of sugar. The amount of sugar used will depend on your personal taste preferences and desired sweetness level for the wine. Keep in mind that rhubarb wine tends to have a nice acidity, so you may want to balance the sweetness accordingly.

Once the rhubarb and sugar are in the fermentor, cover it and allow the mixture to sit for several days. During this time, the natural yeasts present on the rhubarb will begin to ferment the sugar, converting it into .

After the initial fermentation period, strain the mixture to remove any solids and transfer the liquid to a secondary fermentor. This can be a glass carboy, plastic fermenting bucket, or any other suitable container. Cover the secondary fermentor and allow the wine to continue fermenting for several weeks.

During this secondary fermentation, you may choose to add any additional flavors or fruits to enhance the taste of your rhubarb wine. Some popular choices include strawberries, raspberries, or even citrus fruits like lemon or orange. These added ingredients can impart additional complexity and depth to the final product.

Once the fermentation process is complete, it's time to bottle your rhubarb wine. Make sure to sterilize your bottles and equipment to prevent any unwanted bacteria from spoiling the wine. You may also choose to add a small amount of sulfites to the wine before bottling. This will help to preserve the wine and extend its shelf life.

It's important to note that rhubarb wine benefits from aging. While it may taste uninteresting at eight months, it can develop into a truly delicious beverage by around ten months. The flavors will mellow and harmonize over time, resulting in a more enjoyable drinking experience.

When properly stored, homemade rhubarb wine can be shelf-stable for at least a year. To ensure the longevity of your wine, store it in a cool, dark place without temperature fluctuations. Adding the extra sulfites before bottling can further extend the wine's lifespan, allowing you to enjoy it for a few years or more.

Rhubarb wine is a delightful and refreshing beverage that is simple to make at home. Whether you prefer a dry and zingy taste or a sweeter, lemony flavor, rhubarb wine offers a unique combination of acidity and floral notes. By following a few basic steps and allowing the wine to age, you can create a homemade rhubarb wine that is sure to impress your friends and family. Cheers to the joys of homemade wine!

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What Does Rhubarb Wine Taste Like?

Rhubarb wine has a unique taste that can vary depending on the amount of sugar and tannin used during the fermentation process. It can range from being very dry and zingy to sweet and lemony, offering a diverse flavor profile to suit different preferences.

Here is a breakdown of the taste characteristics:

1. Dry and Zingy: When less sugar is used, rhubarb wine can have a dry and tart flavor, similar to that of a crisp . It has a refreshing and tangy taste with a hint of acidity, making it a great choice for those who prefer a less sweet option.

2. Sweet and Lemony: If more sugar is added during the fermentation, the wine can develop a sweeter taste. The natural tartness of rhubarb is balanced with the sweetness, resulting in a flavor profile reminiscent of ripe lemons. This version of rhubarb wine is ideal for those with a sweet tooth and who enjoy fruity, dessert-like wines.

In general, rhubarb wine is known for its fresh and summery character, making it a popular choice for serving at late-summer gatherings or as a refreshing beverage on a warm day. Its distinct taste sets it apart from more traditional grape wines, offering a unique and enjoyable drinking experience.

The taste of rhubarb wine can be described as a combination of tartness, sweetness, and citrus-like flavors, providing a delightful and distinctive drinking experience.


Rhubarb wine is a delightful and unique beverage that offers a refreshing and summery taste. Depending on the amount of sugar and tannin used, the wine can range from dry and zingy to sweet and lemony. Its acidity and lemony, floral notes make it a perfect choice for homemade fruit wines. While some may prefer to combine rhubarb with other fruits, rhubarb wine can truly shine on its own.

Making homemade rhubarb wine is a simple process, and with proper aging, it can develop into a delicious and complex drink. It is recommended to let the wine mellow for at least eight to ten months to fully appreciate its flavors. However, it is important to note that rhubarb wine can taste uninteresting at first but improves with time.

When properly stored, homemade rhubarb wine can remain shelf stable for at least a year. By keeping it away from light and temperature fluctuations and adding extra sulfites before bottling, its longevity can be extended to a few years. This makes it a great option for those looking to enjoy their homemade wine over an extended period.

Rhubarb wine offers a unique flavor profile that combines acidity, freshness, and hints of lemon and flowers. Whether enjoyed on its own or paired with other fruits, rhubarb wine is a delicious and refreshing choice for any occasion. So, why not indulge in the process of making your own homemade rhubarb wine and savor its delightful flavors?

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.