Rhubarb wine and blending

[nik2]

I've made my first rhubarb wine and very pleased with the results. When looking for a recipe I saw a lot of people saying rhubarb wine was useful mainly for blending - this had me worried that I was making a wine that was bland or weakly flavoured. However the end result has been great - definitely a distinct and nice flavour!

So I was wondering why rhubarb wine was recommended for blending? What's the characteristic that it's mainly providing? (this from the perspective of someone who's never blended wines)

 

[bernardsmith]

I wonder if the problem is that many folk who make rhubarb wine make it so that it is too tart to enjoy (rhubarb can be very acidic but there are lots of wine makers who douse their wines with acid blend months before they taste anything much like folk who cover anything on a plate with salt whether the dish needs salt or not) so they need to blend their highly acidic wine with something less intense. In my opinion, if you know what you are doing any wine can be delightful without being blended and if you don't know what you are doing no wine is drinkable without a great deal of masking.