Food and wine are naturally complementary. One general guideline is to pair lighter foods with lighter wines and heartier foods with bolder wines, but there are no rules. Enjoy these recipes with any type of wine you like! There is nothing better than enjoying an evening of great food and wine with friends and family - the ultimate pairing. Wine is an alcoholic beverage often made of fermented grape juice.[The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the types of wine being produced.
Place chopped rhubarb and sugar in fermenter. Mix well. Cover w/plastic sheet for 24 hrs. Crush rhubarb. Pour HOT water over the crushed rhubarb and stir vigorously. After a bit, scoop the rhubarb into a straining bag and squeeze as much of the juice out as possible.
Discard the pulp. Add the grape juice. Add the next 5 ingredients. Check and adjust (if necessary) the gravity of the must (should be 1.110) Check and adjust (if necessary) the temperature (should be 75 deg F). (The recipe doesn't say to, but it seems to me that you should wait 24 hrs before adding the yeast so the Campden tablets don't kill it too). Ferment at 75 deg F, rack to secondary, ferment @ 65 deg F, rack to tertiary, etc., until clear. Bottle. Age 6 months. Bottle.
Age 6 more months. Drink."For old fashioned German rhubarb wine, add to either recipe 0.75 oz ginger root (bruised) and 0.75 oz cloves per gallon. Tie up in straining bag, suspend in must, and remove when must reaches 1.040"
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