TRENEL SAINT VERAN L'HOMONYME

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This medium-bodied Chardonnay offers a soft acidity, highlighting flavors of peaches and pear with a clean, crisp finish.

Thoroughly clean and sanitize all equipment that will contact the juice or wine (fermenter, carboy, spoons, hydrometer, siphon, airlock, bottles). Use a no-rinse sanitizer according to manufacturer directions. Proper sanitation prevents spoilage and off-flavors.

If using whole grapes: destem and crush grapes to obtain must. If using juice concentrate, reconstitute per supplier instructions with potable water and adjust to target specific gravity (see next steps).

Measure the must's specific gravity, Brix, and pH. For a medium-bodied Chardonnay aimed at 12–13.5% ABV, target initial Brix ~22–24 (SG ~1.092–1.100). If Brix is low, add sugar slowly to raise to target; if too high, dilute with a small amount of potable water. Adjust pH toward 3.2–3.4 using tartaric acid if pH is above 3.6. Add pectic enzyme at the recommended dose (approx. 2 g for this volume) to help break down pectins and improve juice yield and clarity. Add Campden (potassium metabisulfite) at ~50 mg total to sanitize the must and let sit 12–24 hours before pitching yeast to allow SO2 to dissipate.

Stabilize & Clarify Must (optional)

After 12–24 hours, aerate the must briefly by stirring to release dissolved SO2 and to incorporate oxygen needed for yeast health. Recheck temperature; ideal pitching temperature is 16–18°C (60–65°F).

Rehydrate the wine yeast per manufacturer instructions (usually in 10–20 ml of warm water with a pinch of sugar). Add yeast nutrient to the must (approx. 5 g). Pitch the rehydrated yeast into the must and mix gently but thoroughly.

Maintain fermentation temperature at 16–20°C (60–68°F) to preserve fresh fruit aromatics typical of Chardonnay. Fermentation should begin within 24–48 hours and last 7–14 days until specific gravity drops to ~1.000–0.995 (or desired dryness). Monitor gravity daily with a hydrometer or refractometer.

During active fermentation, gently punch down any cap or stir the must once daily to keep yeast in suspension and promote even fermentation. Avoid excessive oxygen exposure after the first 48 hours.

If using whole grapes, press the fermented must once primary fermentation is slowing and target SG reached. Transfer free-run and press wine to a sanitized secondary carboy leaving gross lees behind. If using juice/concentrate, rack off heavy lees into the carboy.

Attach airlock and allow fermentation to complete in the secondary until gravity stabilizes for 3–5 days. If malolactic fermentation is desired to soften acidity and create a creamier mid-palate, inoculate with malolactic bacteria after primary fermentation completion and maintain temp ~18–20°C (64–68°F). Monitor malic acid conversion using a kit if available; MLF can take 2–8 weeks.

Rack the wine off gross lees into a clean carboy. If a stainless-steel unoaked style is desired, age in the carboy at cool cellar temperature (10–14°C / 50–57°F) for 2–4 months to allow clarification and flavor integration. For a lightly oaked medium-bodied profile, add medium-toast oak chips (about 50 g in a sanitized mesh bag) to the carboy or age in a small oak barrel. Taste periodically; oak contact for 4–10 weeks will impart subtle vanilla/toast note without overpowering the peach/pear fruit character.

Cold stabilize the wine by chilling to 0–2°C (32–36°F) for 1–2 weeks to encourage tartrate precipitation and improve clarity. Rack off any sediment after stabilization.

If necessary, fine the wine using bentonite, isinglass, or other fining agents per manufacturer instructions to achieve desired brightness. Allow time (1–3 weeks) for fines to settle, then rack again.

Measure free and total SO2 and adjust sulphite level to achieve ~30–40 ppm free SO2 for white wine bottling depending on wine pH (higher pH needs more SO2). Make any final adjustments to acidity (small additions of tartaric acid or potassium bicarbonate) only if necessary and based on tasting and measurements.

Stabilize (if desired) with a small dose of potassium sorbate when residual sugar is present and MLF is complete to prevent refermentation in bottle. If the wine is bone-dry and MLF complete, sorbate is not required.

Sanitize bottles, corks, and bottling equipment. Rack the clarified Chardonnay into bottles using a siphon and bottling wand, leaving ~2–3 cm headspace. Cork and label. Store bottles on their side in a cool, dark place at ~12–15°C (54–59°F) for short-term aging.

Age bottles for at least 3 months before release for a clean, crisp expression highlighting peach and pear notes. For more integration or subtle oak expression, age 6–12 months.

Fresh Chardonnay grapes (or high-quality Chardonnay juice concentrate equivalent)

Potable water (for adjustments, if using concentrate)

Wine yeast (Champagne yeast or Lalvin 71B recommended)

Yeast nutrient

Pectic enzyme

Campden (potassium metabisulfite)

Tartaric acid (for acidity adjustment, optional)

Malolactic bacteria (optional, for softening acidity)

Primary fermenter (food-grade bucket or tank, 25 L)

Secondary carboy (glass or PET, 20 L)

Airlock and bung

Hydrometer or refractometer

Siphon and racking cane

Sanitizer (e.g., Star San)

Oak medium toast chips or 2 x 225 ml oak infusion (optional for subtle oak influence)

Cold stabilization containers (refrigeration space or ice bath)

Bottles (750 ml)

Bottling wand and corker

Corks

Chardonnay

Blueberry Buttermilk Ricotta Pancakes

Chicken and Waffles

Tres Leches French Toast

Made with real cane sugar for a crisp, refreshing taste – never high fructose syrup

Mexican Coca-Cola, Sprite & Fanta (12oz glass bottles)

Orange Juice (Natalie’s Fresh Squeezed 12oz)

12oz glass bottles, made with real cane sugar for a crisp, refreshing taste – never high fructose syrup

Mexican Coca-Cola, Sprite & Fanta

Make Chardonnay Recipe in just 120h . This medium-bodied Chardonnay offers a soft acidity, highlighting flavors of peaches and pear with a clean, crisp finish.

Chardonnay Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like