North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

I was told the U. of Minnesota had a rhubarb variety collection at one time that was being tested for wine making.  Never saw any published results on it and the collection was taken out by an overzealous groundskeeper.  There are definite differences in rhubarb,  though.  I've tried a dozen  or  so varieties and found some real variation in them.  Some old green stemmed types from England such as Glaskin's Perpetual have milder, more tender stalks than standard reds.  I have a light red type called "Elmblitz" that is far lower in acid than any other rhubarb.  
http://www.seeds-by-size.co.uk/  has carried a wider selection of rhubarb from seed than anyplace else I've found.  Many varieties come pretty true from seed.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com  Winner of the Garden Writers Association "Best Talent in Writing" award for 2003. 
Grape pruning video: http://www.bunchgrapes.com/dvd.html View a short, low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
A video about The Grape Grower : http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/

On Dec 10, 2009, at 8:56 AM, mIEKAL aND wrote:

My carboy of German Rhubarb-Ginger wine turned out really well & I'm
thinking of planting out a big patch of rhubarb.  I'm curious if there
is really much difference between rhubarbs, especially as it pertains
to wine-making.  I planted mine so long ago I don't remember where I
got it from or even if it was a named variety.

thanks,

~mIEKAL
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