Dandelion Wine

A couple of weeks ago hubby and I started a new project. I had read a post by chef Georgia Pellegrini on making dandelion wine and was immediately inspired to raid every untouched lawn in the neighborhood. As luck would have it, we found a winemaking supply store only 5 minutes from home. Imagine all the possibilities! We could start a chic little micro winery, sourcing grapes from local vineyards, or grow our own. A critically acclaimed garage winery where only a few barrels are produced each year…where celebrities and wine snobs come begging at the door for a case…then the theme from Falcon Crest (there I go dating myself again) came to mind, and I woke up.

Make sure to pick from unsprayed areas that are clean and away from cars and foot traffic. Best time to pick is mid day when buds are open.

Use the petals, but some of the green can be left on to help in fermentation. It’s not too late to go out and pick some dandelions, you will need eight cups of blossoms.

My full post and step-by-step instructions can be found on Eat Boutique where I am thrilled to be a regular contributor.