I've never tried it myself, but I'd check out this for examples:
Much like people talk of "wheatwine", I'd say that 40-50% rye in the grist would probably qualify as a "ryewine" even if the other 50-60% was barley. If you sort the "Rye Beer" category for ABV, you'll find things in the Ryewine category.
Based on the tasting notes, I'll bet you can get some good ideas of what to shoot for and what works well. At the very least, you can get a few commercial examples to hopefully try on your own... (Boulevard distributes to MN, right?)