A general term for wines made from fruits other than grapes. Fruit wines can be made with almost any fruit including apples, apricots, blackberries, citrus, cranberries, elderberries, huckleberries, peaches, pears, pineapples, plums, rhubarb (which is actually a vegetable), and strawberries. Such wines are created by FERMENTING fresh fruit, fruit concentrates, or juices and YEAST. Sugar is commonly added to supplement the natural sugars, tea is sometimes used to add TANNIN, and ACIDS are often added to improve the wine’s BALANCE. Fruit wines are generally drunk chilled, and while they’re still young and FRUITY.