Lavender Rhubarb Pinot Grigio

Rhubarb-Lavander -Pinot-Grigio

After visiting Damali –  an amazing lavender farm on the island of Vancouver –  I fell in love with Lavender Rhubarb Pinot Grigio – my current favorite wine!

It is so simple to make a few additions to your inexpensive wine kit and create the experience of Lavender Rhubarb Pinot Grigio. Really – any wine kit will do, I suggest something that is not top of the line as you will be adding strong flavors to the wine.

Whenever you work with fruits in wine – you must freeze the fruits prior to using them. Freezing ensures the cellular walls can be broken down in your wine so more flavor can be released. In our case – our neighbor gave us 5 large size Ziploc baggies of rhubarb to use. Follow the recipe below for the best wine you will ever try!

Lavender Rhubarb Pinot Grigio

Lavender Rhubarb Pinot Grigio

Lavender Rhubarb Pinot Grigio Recipe

2 large Ziploc bags of frozen Rhubarb
30g Lavender Flowers
1 Cheeky Monkey Wine Kit (Or another cheaper Pinot Grigio)
3 tsp Pectic Enzyme
2 1/2 tsp Precipitated Chalk
1/4 tsp Potassium Metabisulphite
2 tsp Potassium Sorbate


  1. Sanitize your primary fermenter and pour your kit juice in and cover.
  2. Take your top up water and boil on the stove. Once it comes to a boil, add your rhubarb and simmer it for 30 minutes.
  3. Add your rhubarb water to the primary, and let cool to room temperature
  4. add your pectic enzyme, and let your must sit for 12 hours.
  5. make a yeast starter roughly 2-5 hours prior to pitching. Add your yeast
  6. Once your gravity is below1.030, transfer to a carboy and let sit. At this point, you can add your precipitated chalk to bring down the acidity. add half the recommended amount and taste. If the wine is still too tart, add the rest.
  7. Rack the wine once every 1.5 months or so, or when you see sediment gathering on the bottom.
  8. Once the wine has fermented out (has the same gravity two days in a row, it should be under 0.090), degas and add your potassium metabisulphite & potassium sorbate.
  9. Make a strong tea with the lavender flowers in two cups of boiling water, letting it sit for about fifteen minutes. Strain the flowers and let the mixture cool, and add the tea as your top up in the carboy. Let sit for another month, or until clear.
  10. Once your wine is clear, you can bulk age for another 3 months or bottle. I suggest bottling, as this white wine benefits from drinking younger

Enjoy! This is by far my FAVORITE wine yet 🙂





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