CHAMPAGNE DEVAUX BRUT

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 Rosé features aroma of ripe summer strawberries and flavors of cherry, finishing clean and soft. Offers a balance of freshness and subtle structure.

Harvest or obtain approximately 20 kg of ripe red grapes (Grenache/Cinsault-style) showing aromatics of strawberry and cherry. Destem and crush lightly to release juice and skins. For a classic pale rosé color, press immediately (direct press) and collect the free-run juice; aim for minimal maceration (10–60 minutes) to obtain a delicate pink hue and preserve fresh strawberry aroma.

Crush and Press

Measure sugar (Brix), total acidity (TA) and pH of the must. If the must is low in volume or overly concentrated, top with up to 2 kg white grape must or a small amount of water to reach target volume or balance. Add tartaric acid (about 5 g, adjust after testing) only if TA is low—target typical rosé TA ~5.5–7 g/L (as tartaric). If required repeat measurements and adjust modestly.

Adjustments

Add 1/2 tsp potassium metabisulfite to the freshly pressed must and mix gently. Let rest covered for 12–24 hours to allow sulfur to sanitize native microbes. After resting, rack off any gross lees into a sanitized fermentation vessel.

Must Stabilization

After racking the sanitized must to the fermenter, add pectic enzyme (1 tsp) to help clarify and liberate aromatic compounds. Add yeast nutrient (1 tsp) to support a clean fermentation, especially if nitrogen levels are unknown.

Enzyme and Nutrient Addition

Rehydrate the chosen wine yeast (per package instructions) and pitch into the must once the sulfite burn-off period is complete and temperature is in the 15–18°C (59–64°F) range. Aim for cool, controlled fermentation to preserve fresh, fruity esters (strawberry and cherry notes).

Pitching Yeast

Ferment at a cool temperature (13–18°C / 55–65°F) to emphasize freshness and aromatic character. Monitor specific gravity daily; fermentation should be steady and complete in about 7–14 days for a dry rosé. Maintain gentle gas release and avoid excessive skin contact or agitation to preserve color and soft texture.

Primary Fermentation

When fermentation is complete (stable gravity for 3 days), chill the wine slightly (5–10°C / 41–50°F) for 24–48 hours to encourage tartrate settling and clarity. Rack the wine off gross lees into a sanitized carboy, leaving sediment behind.

Settling and Racking

If desired, use bentonite (5 g) as a fining agent to improve protein stability. Prepare bentonite slurry and add to the wine, then allow 1–2 weeks to settle and rack again. If you plan to retain some residual sweetness, add potassium sorbate and additional sulfite at this stage according to standard dosing; otherwise skip sorbate.

Fining and Stabilization

Taste and measure TA and free SO2. Make small acid adjustments if needed to reach balanced freshness; target pH 3.1–3.4 for rosé. Add final bottle sulfite dose (~0.2 tsp potassium metabisulfite per batch as noted) to protect the wine; aim for free SO2 appropriate for pH (typically 25–35 ppm).

Acid and Sulfite Adjustment

Ensure the wine is clear and stable. Sanitize bottles and closures. If required, cold stabilize to reduce tartrate instability, then fill bottles leaving 1–2 cm headspace. Seal with corks or screwcaps. Label and allow bottles to rest for at least 2–4 weeks to integrate.

Stabilize and Bottle

Chill the Rosé Reserve to 8–10°C (46–50°F). Serve in a white wine or tulip-shaped glass. Expect aromas of ripe summer strawberries and primary flavors of cherry, finishing clean and soft with balanced freshness and subtle structure. Best enjoyed within 1–3 years for youthful fruit expression.

Serving

fresh red wine grapes (e.g., Grenache / Cinsault blend) or high-quality juice

potable water (if adjusting must volume)

white grape must (to lift freshness, optional)

wine yeast (preferably a neutral, aromatic strain suited to rosé, e.g., Lalvin EC-1118 or D47)

yeast nutrient

pectic enzyme

tartaric acid (to adjust total acidity)

potassium metabisulfite (Campden) for must treatment

potassium sorbate (optional, if sweetening post-fermentation)

bentonite (for protein stability)

fining agent (e.g., gelatin or isinglass)

potassium metabisulfite (bottle sulfite)

bottles, caps or corks and closures

Rosé Reserve

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 Rosé Reserve Recipe in just 336h . This Rosé features aroma of ripe summer strawberries and flavors of cherry, finishing clean and soft. Offers a balance of freshness and subtle structure.

Rosé Reserve Recipe

Descriptors

Tasting Notes

Food Pairings

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