Welcome to episode 39 of the Make America Grape Again podcast, where we focus on the Mount Rushmore State: South Dakota. Our wine of the podcast today is the Red-Ass Rhubarb from Prairie Berry Winery, which is acclaimed by many as the best wine South Dakota has to offer. This blend of Rhubarb and Raspberry wine has won a slew of awards in multiple competitions across the US. The fact that this is a “wine” made mostly of a vegetable lead us in a long rambling philosophical discussion in this episode of “what is wine, exactly, and if this is not a wine, what do we call this?” (I personally like the UK categorization of vintages like this as “Country Wines,” but I talked about that before way back in episode 17.)
While the family heritage of fermentation at Prairie Berry Winery goes back to settlers from Moravia in the late 1800’s, the commercial industry as a whole in South Dakota is far more recent, dating back to 1996, when the Nygaard family established Valiant Vineyards. The cold climate and harsh conditions of South Dakota favor wines made from fruits, as well as those made from French-American hybrid varietals such as Seyval Blanc, Frontenac, and their ilk. Currently, South Dakota has 20 wineries, but as of yet, there are no American Viticultural Areas in the state. Many of these wineries are clustered around the Black Hills region, which actually has a thriving wine trail.
I acquired this bottle directly from the winery website. Interestingly, this particular bottle came to my attention during the planning stages of this podcast, as multiple people (unaware of each other) all recommended that I review this bottle–this episode is dedicated to those folks: Margaret Ashton and a man whose name I sadly don’t remember, who suggested this vintage in the tasting room where I have my day job.