According to 'the spruce Eats', many people have heard of dandelion wine but may not have had the pleasure of tasting it. The recipe captures the sunny colour of spring's dandelion flowers in a bottle. Despite the sugar in the recipe, once fully fermented, the result is deliciously dry wine. It has been likened to mead, with a hint of honey to it. It should be served chilled, and although it won't technically spoil. it may not taste as good if aged too long. One must be patient for fermenting dandelion wine takes about two years! Wandering about, it seems that dandelions are being tolerated more and more by many property ownersPlease comment if you wish.