When I was a kid my dad made some wine from rhubarb using a recipe called Golden Dream from the first winemaking book by CJJ Berry (yes that really was the name). I recall needing to prep the rhubarb to remove the oxalic acid before fermenting. He laid it down for a few years after bottling, under the floor actually, which we then found a few years later. It was delightful. We tried to repeat it a number of times but never had any success.
During my teens and early tenties I'd make a variety of wines from the garden but was never overly impressed with the flavour of most of them - certainly nothing compared those made from a decent bought grape concetrate. I still find it amusing when people say things like "oh, you can make a wine from almost anything", well yes you can if you're adding three and a half pounds of sugar per gallon as well. That's where the alcohol's coming from, not the parsnip, peapod, dandelion or whatever your plant of choice.
