Blueberries are versatile in that they can make equally good dry red table wines and sweeter dessert wines.
It is recommended that fully ripened, even a bit overripened, blueberries be considered in order to achieve good color and flavor.
Some of the best blueberries for wine are those which commercial packers discard as ‘floaters’ in the washing process. These are overripened and generally perfect for winemaking when carefully assorted.
The winemaker needed twenty pounds of blueberries to make five gallons of blueberry wine.
A study found that blueberry wine delivered 38 percent more antioxidant anthocyanins than red wine, which is touted for its cardioprotective capability.
According to a study in the Journal of Agriculture and Food Chemistry, 4 ounces of white wine contained 0.47 mmol of antioxidant; 4 ounces of red had 2.04 mmol and the same amount of blueberry wine boasted 2.42 mmol of protective antioxidants.
Blueberry wine
