Rhubarb Medium-dry Rose Wine

Rhubarb Medium-dry Rose Wine Recipe from Maldives

Region / culture: Maldives | Preparation time: 72 hours | Servings: 5-6

Introduction

Rhubarb medium-dry rose wine is a delightful and refreshing beverage that is perfect for enjoying on a warm summer day. Made with fresh rhubarb, red grape concentrate, and a few key ingredients, this wine has a unique flavor profile that is sure to impress your taste buds.

History

Rhubarb wine has been enjoyed for centuries, with records of its production dating back to ancient times. Originally made as a way to preserve the tart vegetable, rhubarb wine has evolved into a popular drink that is enjoyed by many around the world.

Ingredients

1.8 kg of rhubarb
280 ml of red grape concentrate
900 g of granulated white sugar
0.5 tsp of tartaric acid
1 tsp of yeast nutrient
1 tsp of pectic enzyme
1 vitamin B tablet (3 g)
1 sachet of table wine yeast

How to prepare

Wash the rhubarb with a solution of sulphite (1 campden tablet per 0.5 liter of water) and chop it into 5-8 cm lengths. Place the rhubarb pieces in polythene containers or bags and freeze them for at least 48 hours.
Activate the yeast in a small amount of warm water. Place the frozen rhubarb in a bucket and allow it to thaw for 24 hours. Pour 2.25 liters of lukewarm water over the rhubarb. Dissolve the sugar into syrup with 0.5 liter of boiling water and let it cool.
Then pour the syrup into the bucket. Add the grape concentrate and the additives, and stir well. Cover the bucket and leave it in a warm place. After 12 hours, crush the fruit by hand and add the activated yeast. Cover it again and return it to a warm place for fermentation to start. Stir daily for 3 days.
Strain the mixture through a sieve. Transfer the liquid to a demijohn and fill it up to the shoulder with cool, boiled water. Fit an airlock and leave it in a warm place until fermentation has ceased.
Move the demijohn to a cool place and wait until sediment has formed. Transfer the wine to a clean demijohn and add a crushed Campden tablet. Refit the airlock and place it in a cool place again. If necessary, repeat this process.
The wine should be ready to drink in 12 months.

Variations

For a sweeter version of rhubarb wine, you can increase the amount of sugar used in the recipe. You can also experiment with different types of fruit concentrates to create a unique flavor profile.

Cooking Tips & Tricks

When making rhubarb wine, it is important to use fresh rhubarb that is free from any blemishes or bruises. Freezing the rhubarb before using it helps to break down the cell walls and release more flavor during the fermentation process. Additionally, be sure to sterilize all equipment before use to prevent any unwanted bacteria from contaminating the wine.

Serving Suggestions

Rhubarb medium-dry rose wine pairs well with a variety of dishes, including light salads, grilled chicken, and seafood. It can also be enjoyed on its own as a refreshing aperitif.

Cooking Techniques

The key to making a delicious rhubarb medium-dry rose wine is to allow the fermentation process to take its time. Be patient and allow the wine to mature for at least 12 months before enjoying.

Ingredient Substitutions

If you are unable to find red grape concentrate, you can substitute it with another type of fruit concentrate, such as cherry or blackberry. You can also experiment with different types of yeast to create a unique flavor profile.

Make Ahead Tips

Rhubarb medium-dry rose wine can be made ahead of time and stored in a cool, dark place for up to a year. This allows the flavors to develop and mature, resulting in a more complex and delicious wine.

Presentation Ideas

Serve rhubarb medium-dry rose wine in elegant wine glasses with a slice of fresh rhubarb or a sprig of mint for a beautiful presentation. You can also decant the wine before serving to enhance its flavors.

Pairing Recommendations

Rhubarb medium-dry rose wine pairs well with a variety of dishes, including light salads, grilled chicken, and seafood. It can also be enjoyed on its own as a refreshing aperitif.

Storage and Reheating Instructions

Store rhubarb medium-dry rose wine in a cool, dark place away from direct sunlight. Once opened, reseal the bottle tightly and store it in the refrigerator for up to a week. Serve chilled for the best flavor.

Nutrition Information

Calories per serving

Each serving of rhubarb medium-dry rose wine contains approximately 120 calories. This makes it a relatively low-calorie beverage that can be enjoyed as part of a balanced diet.

Carbohydrates

Each serving of rhubarb medium-dry rose wine contains approximately 25 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

Rhubarb medium-dry rose wine is a fat-free beverage, making it a great option for those looking to reduce their fat intake. Fats are important for overall health, but it is important to consume them in moderation.

Proteins

Rhubarb medium-dry rose wine does not contain any protein. While protein is essential for building and repairing tissues in the body, this wine is best enjoyed as a treat in moderation.

Vitamins and minerals

Rhubarb medium-dry rose wine contains a variety of vitamins and minerals, including vitamin B and vitamin C. These vitamins are important for overall health and can help support the immune system.

Alergens

Rhubarb medium-dry rose wine does not contain any common allergens such as nuts, dairy, or gluten. However, it is always important to check the ingredients list for any potential allergens before consuming.

Summary

Overall, rhubarb medium-dry rose wine is a delicious and refreshing beverage that can be enjoyed in moderation as part of a balanced diet. With a relatively low calorie and fat content, this wine is a great option for those looking for a lighter alternative to traditional wines.

Summary

Rhubarb medium-dry rose wine is a delicious and refreshing beverage that is perfect for enjoying on a warm summer day. Made with fresh rhubarb, red grape concentrate, and a few key ingredients, this wine has a unique flavor profile that is sure to impress your taste buds. Enjoy it with a variety of dishes or on its own as a delightful aperitif.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was tucked away in an old cookbook that I had inherited from my great-grandmother, a cookbook filled with handwritten notes and yellowed pages. As I read through the recipe for Rhubarb Medium-dry Rose Wine, I could almost smell the sweet and tangy aroma of the rhubarb mingling with the floral notes of the rose petals.

I had never made wine before, but I was determined to try my hand at this recipe. I gathered all the ingredients I would need - fresh rhubarb from my garden, fragrant rose petals from the bush in the backyard, sugar, water, and a packet of wine yeast. I carefully followed the instructions, boiling the rhubarb and rose petals together to extract their flavors, adding sugar to sweeten the mixture, and then allowing it to cool before adding the yeast.

As the wine fermented in a dark corner of my pantry, I couldn't help but feel a sense of anticipation. I checked on it daily, watching as the liquid bubbled and frothed, the scent growing richer and more complex with each passing day. Finally, after weeks of waiting, the wine was ready to be bottled.

I poured the wine into glass bottles, sealing them with corks and setting them aside to age. As I held a bottle up to the light, I could see the delicate pink hue of the wine, a lovely reminder of the rhubarb and roses from which it had been made. I couldn't wait to share it with my family and friends, to see their faces light up with delight as they tasted this unique and delicious creation.

Over the years, I continued to make Rhubarb Medium-dry Rose Wine, refining the recipe and experimenting with different variations. I added a touch of honey for extra sweetness, or a splash of lemon juice for a bit of tartness. Sometimes I would infuse the wine with herbs like lavender or mint, to give it a fresh and herbal twist.

Each batch of wine was a labor of love, a tribute to the generations of women who had passed down their knowledge and skills to me. I felt a deep connection to my ancestors as I worked, knowing that they too had stood in their kitchens, stirring pots and tasting samples, creating something beautiful and delicious out of simple ingredients.

And when I shared my wine with others, I could see that connection reflected in their faces. They would take a sip, their eyes lighting up with pleasure, and then they would ask for the recipe, eager to try making it themselves. It was a gift that I was happy to give, passing on a piece of my family's history and tradition to others who appreciated the art of good food and drink.

As I grew older, my hands grew a little shakier, my movements a little slower. But I never stopped making Rhubarb Medium-dry Rose Wine. It was a part of me, a reminder of all the joys and sorrows, triumphs and tribulations, that had shaped my life. And when I passed on the recipe to my children and grandchildren, I knew that a piece of me would live on in every bottle they made, a legacy of love and laughter that would endure for generations to come.