Sauvignon Blanc Recipe
Monte Xanic 2021, Baja California, Mexico
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Ingredients
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Wine Ingredients
Tasting Ingredients
Method
Wine Production
- 1
Harvest and Crush Grapes
Harvest the Sauvignon Blanc grapes at optimal ripeness. Crush the grapes gently to release the juice, ensuring minimal skin contact to preserve the wine's freshness.
- 2
Fermentation
Transfer the crushed grapes into a fermentation tank. Add yeast to the grape juice and allow it to ferment at a controlled temperature of around 15-20°C (59-68°F) for 2-3 weeks.
- 3
Add Sulfur Dioxide
After fermentation, add sulfur dioxide to the wine to prevent oxidation and spoilage. Adjust the levels to approximately 50 mg/L.
- 4
Clarification and Stabilization
Allow the wine to settle for a few weeks to clarify. Stabilize the wine by chilling it to near freezing for a short period.
- 5
Bottling
Once clarified and stabilized, bottle the wine in clean, sterilized bottles. Seal with corks and label appropriately.
Tasting Preparation
- 6
Prepare Tasting Glass
Chill the wine glasses in the refrigerator for about 10 minutes before serving.
- 7
Mix Ingredients for Tasting
In a mixing glass, combine fresh lemon juice and mint leaves. Muddle gently to release the mint's aroma without tearing the leaves.
- 8
Serve
Pour the Sauvignon Blanc into the prepared glasses, adding the muddled lemon juice and mint mixture. Top with chilled soda water and stir gently to combine.
