Rhubarb Wine
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
Please note: An adult signature is required for the final delivery of any wine shipment.
