{"id":2780,"date":"2007-05-03T14:07:23","date_gmt":"2007-05-03T18:07:23","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/05\/03\/rhubarb-wine\/"},"modified":"2007-05-03T14:07:23","modified_gmt":"2007-05-03T18:07:23","slug":"rhubarb-wine","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/05\/03\/rhubarb-wine\/","title":{"rendered":"Rhubarb Wine"},"content":{"rendered":"

I remember when I was offered my first taste of rhubarb wine<\/a>. I had never sampled non-grape wine (country wine) before, but my thoughts changed from “is this a joke?” to “how much of this have you got?” with the first sip. I have since planted rhubarb<\/a> in my garden, and I’ve been making wine from it for two years. I owe a lot to the Hutterite colony in Montana, they still make that terrific wine, for their inspiration and generous advice.<\/p>\n

\"Rhubarb<\/p>\n

The first harvest of 2007 yielded 10 oz (about 275 grams), and I expect to harvest every month through August. I discard the leaves, chop up the stalks and freeze them. Once I’ve gathered the entire harvest (last year’s was 4lb or about 1.8 kg), I’ll begin work on my third vintage.<\/p>\n","protected":false},"excerpt":{"rendered":"

My thoughts changed from “is this a joke?” to “how much of this have you got?” with the first sip of rhubarb wine!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,31,41],"tags":[48],"class_list":["post-2780","post","type-post","status-publish","format-standard","hentry","category-gardening","category-rhubarb-wine","category-winemaking","tag-nad"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t