Rhubarbe German Wine
The sweetest of all varieties, very strong stems suitable for juicing and winemaking. Tends to be grainy when cooked.
Most vigorous variety which produces very large green stems. Suitable only for the extraction of juices and wine products; second harvest in the same season is the highest in this variety; the rods are easy to pull.
The German Wine variety (R. x coltorum) is an excellent hybrid for making wine! Rhubarb wine connoisseurs say it tastes like a good rosé wine.
Reaching just two feet tall and spreading two to three feet wide at maturity, this cultivar is a bit smaller than its siblings, making it a good option for growing in containers or in larger spaces. small.
Green petioles, similar to Victoria but slightly more vigorous and more intensely colored, usually with a darker pink speckling on a green stem. Very strong stems suitable for juicing and winemaking.
In Nova Scotia, the color becomes redder than that of Canada Red while in Alberta it is less red.
Suitable for juice and wine production in Alberta; used for forcing in Oregon.
Most vigorous variety which produces very large green stems. Suitable only for the extraction of juices and wine products; second harvest in the same season is the highest in this variety; the rods are easy to pull.
The German Wine variety (R. x coltorum) is an excellent hybrid for making wine! Rhubarb wine connoisseurs say it tastes like a good rosé wine.
Reaching just two feet tall and spreading two to three feet wide at maturity, this cultivar is a bit smaller than its siblings, making it a good option for growing in containers or in larger spaces. small.
Green petioles, similar to Victoria but slightly more vigorous and more intensely colored, usually with a darker pink speckling on a green stem. Very strong stems suitable for juicing and winemaking.
In Nova Scotia, the color becomes redder than that of Canada Red while in Alberta it is less red.
Suitable for juice and wine production in Alberta; used for forcing in Oregon.
Couleur pétiole : Rouge
Couleur de la chaire : Rouge et verte dans le haut
Pilosité du pétiole : Lisse dans le bas et rugeuse dans le haut
Pétiole hauteur : 100 cm (40”)
Brix : 6,1
Nombre de nervures : 7
Année : 1910
Développer par : Originally developed by Henry Benthien
Disponibilité : Disponible au canada
Couleur de la chaire : Rouge et verte dans le haut
Pilosité du pétiole : Lisse dans le bas et rugeuse dans le haut
Pétiole hauteur : 100 cm (40”)
Brix : 6,1
Nombre de nervures : 7
Année : 1910
Développer par : Originally developed by Henry Benthien
Disponibilité : Disponible au canada
Citations portant sur la Rhubarbe German Wine
German Wine - the most vigourous variety that produces very large, green stalks; suitable only for juicing and wine products; second harvest in the same season is the highest in this variety; stalks are easy to pull.
Source : Rhubarb Production in Alberta - Agri-Facts, Alberta Agriculture, Food And Rural Development - Agdex, 2002
German introduction with green to pink-blushed petioles. Similar to, but more vigorous than ‘Victoria’
Source : Horticultural Reviews, Volume 40 - Wiley-Blackwell - 2012, Thomas M. Gradziel, Kim E. Hummer, Paolo Inglese, 2012
German Wine is similar to Victoria but is more vigorous and more intense in color, typically with a darker pink speckling on a green stalk.
Source : Rhubarb Production in California, Wayne L. Scharader - University of California, 2000
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