Last June I made wine from foraged dandelion flowers that would otherwise be considered weeds. I read that in the darkest days of winter, some cultures will pull out the aged dandelion wine, usually on winter solstice, for a taste of summer. This idea intrigued me a sparked the impetus for a winter solstice party.
After 6 months, the wine had a beautiful golden color, lovely vegetal/pollen aroma and taste, and slight effervescence. Although it could use another few months of aging for a more balanced flavor, it’s definitely off to a great start. Until then!
Update in June 2014: I believe we waiting too long and the dandelion wine is now more of a vinegar! Noted for next time I make dandelion wine, at 6 months it tastes pretty good and should be tasted every month thereafter to determine when it's at its peak.
Full dandelion wine making process can be found here.