The wineberry (Rubus phoenicolasius) is a shrub that produces edible fruit and belongs to the genus Rubus, which includes familiar fruits like raspberries and blackberries. It is a close relative to the red raspberry (R. idaeus) and the black raspberry (R. occidentalis). The plant’s vigorous growth and strikingly colored canes often cause it to be mistaken for a native bramble species where it has become naturalized. Its fruit is a compound berry, or aggregate of drupelets, that ripens to a brilliant red and has a distinctive taste.
Identification and Taxonomy
The wineberry plant is most easily identified by the unique appearance of its long, arching canes, which can reach up to nine feet in length. These biennial stems are densely covered in fine, reddish-purple, glandular hairs and small, sharp spines, giving the entire stem a fuzzy, reddish hue when viewed closely. This dense coating of bristly red hairs is the most reliable feature separating it from other species in the Rubus genus in North America.
The leaves are compound, typically consisting of three heart-shaped, toothed leaflets, though five leaflets are occasionally seen on first-year canes. The upper surface of the leaves is a standard green, but the underside is remarkably distinctive, covered in a dense layer of silvery-white, fuzzy hairs called tomentum. Before the fruit emerges, the small, greenish-white flowers are encased in large, hairy sepals, which are the modified leaves that form the calyx.
These sepals are longer than the petals and remain closed around the developing fruit, forming a sticky, protective husk that is another signature trait of the species. As the fruit approaches ripeness, the calyx slowly peels back to expose the developing berry, a vibrant, shiny red cluster of drupelets. Unlike a blackberry, the ripe fruit detaches easily from the receptacle, leaving a hollow core, which is a characteristic it shares with raspberries.
Geographical Distribution and Invasive Status
The wineberry’s native range is East Asia, originating in China, Japan, and Korea. It was intentionally introduced to North America and Europe around 1890, primarily for use as breeding stock to develop new raspberry cultivars. Its ornamental value, stemming from its striking red canes, was also a factor in its introduction.
The plant soon escaped cultivation and began spreading rapidly, and by the 1970s, it was recognized as an invasive species in the eastern United States. It has established itself in most states east of the Mississippi River, thriving in disturbed habitats like open fields, roadsides, and forest margins. The wineberry aggressively forms dense, impenetrable thickets that displace native vegetation, including shrubs and tree saplings.
Its success as an invasive plant is partly due to its reproductive efficiency, as its seeds are readily dispersed by animals that eat the fruit. Additionally, new plants can form when the arching canes touch the ground and root at the tips, a process known as tip layering. This combination of seed dispersal and vegetative growth allows the wineberry to quickly colonize and dominate forest understories and open areas.
Culinary Applications and Flavor Profile
The fruit is highly palatable and considered a delicious wild food source, ripening from late June through August. For the best flavor and texture, the berries should be picked when they are a deep, shiny red and easily release from the sticky, hairy calyx. Berries that are difficult to pull away are not yet fully ripe and lack the fruit’s full sugar content.
The flavor profile is described as a complex balance of sweet and tart, often with a unique wine-like or grape-like characteristic. While very juicy, wineberries are considered slightly less intensely sweet than cultivated raspberries, offering more tanginess. They also tend to have a texture that is firmer or “mealier” compared to the succulence of a domestic raspberry.
Wineberries can be used as a direct substitute for raspberries or blackberries in nearly any recipe, including fresh eating, sauces, pies, and baking. They are particularly well-suited for preserves, such as jams, jellies, and compotes, where their tartness provides a good structure for added sugars. Because they are so readily available in thickets across the landscape, they represent an abundant resource for foraging home cooks.