Chateau Soussans Margaux Recipe
Recipe information
Make Chateau Soussans Margaux in just 12h . Bordeaux Blend | Bordeaux, France
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Ingredients
Grapes
Winemaking Ingredients
Grape Preparation
1. Harvesting Grapes
Harvest Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc grapes when they reach optimal ripeness, typically in late September to early October.
2. Crushing and Destemming
Destem and crush the harvested grapes to release the juice. This can be done using a grape crusher or by hand.
3. Pressing
Press the crushed grapes to separate the juice from the skins and seeds. Use a wine press for efficient extraction.
Fermentation
4. Inoculation
Add the yeast to the grape juice to start fermentation. Stir gently to ensure even distribution.
5. Fermentation Process
Allow the mixture to ferment in a temperature-controlled environment for 7-14 days, monitoring the temperature and sugar levels.
6. Adding Sulfur Dioxide
Add sulfur dioxide to the wine to prevent oxidation and spoilage. Use a calibrated measuring spoon for accuracy.
Aging
7. Barrel Aging
Transfer the wine to oak barrels for aging. Allow it to age for 12-24 months, depending on the desired flavor profile.
8. Bottling Preparation
Before bottling, add the acid blend and fining agents to clarify the wine. Stir gently to mix thoroughly.
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