Prosecco, Adami

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

A Sparkling variant of Old York Cellars’ award-winning Vidal Blanc. Lightly sweet and crisp with an undertone of lemon and apricot.

Ensure your 12 liters of Vidal Blanc still wine is clear and stable: rack off gross lees and cold-stabilize (0–4°C for 1–2 weeks) so tartrate crystals drop out. Bring the wine to fermentation cellar temperature (12–14°C) before proceeding.

Prepare base wine

Dissolve 1.5 g tartaric acid in a small amount of wine and add to the bulk to lift brightness toward a crisp lemon edge. Add recommended dose of sulfur dioxide (use 30–50 ppm as judged by test strips or 1/4–1/2 Campden tablet per 4 liters) — here we list 1 tsp as an approximate measure; follow local winemaking instructions and test for free SO2 to avoid overdosage.

Adjust acidity and sulfur

In a sanitized container, dissolve 145 g sugar (this amount yields approximately 1.9–2.2 atm in-bottle pressure for a lightly sparkling style) with the 5 g wine yeast, 1 tsp yeast nutrient and 0.5 tsp yeast energizer in about 200 ml of warmed (25–30°C) sterile water or a small aliquot of wine. Allow to stand 10–15 minutes to rehydrate yeast, then stir to fully dissolve and evenly suspend yeast.

Prepare tirage

Add the tirage mixture to the 12 liters of Vidal Blanc and stir gently but thoroughly to evenly distribute. Top up and mix in a sanitized fermentation bucket or tank to ensure homogeneity. Transfer immediately to sanitized sparkling bottles, leaving appropriate headspace (~50–60 mm) for crown cap or cork + cage method.

Inoculate bulk wine

Fill 750 ml sparkling bottles, ensuring minimal dissolved oxygen pickup. Seal bottles with crown caps (for traditional method before riddling) or temporarily use mushroom corks and cages if your process uses them. Place bottles horizontally in a cool, dark place at 12–14°C to allow secondary fermentation to start and complete over 2–4 weeks.

Bottle and cap

Leave bottles sealed at 12–14°C for 2–6 weeks until secondary fermentation is complete (monitor pressure by tasting one bottle carefully or by measuring CO2 if equipment available). After fermentation, move bottles to a cool cellar (8–12°C) and age on lees for 3–6 months to develop a fine mousse and subtle autolytic notes while retaining fresh lemon and apricot aromatics.

Secondary fermentation and maturation

After aging on lees, gradually riddled bottles over 2–4 weeks to collect lees in the neck: progressively increase the angle and turn bottles daily if doing by hand or use mechanized riddling. Keep work area cold to avoid premature warming.

Riddling (if using traditional method)

Once lees are consolidated in the neck, chill bottles in an ice-salt bath to freeze the neck plug. Quickly pop the crown cap or remove the temporary cap to disgorge the frozen plug of lees. Work carefully to minimize CO2 loss and maintain some pressure.

Disgorge

Prepare a small dosage liqueur (reserve wine reduced with a little sugar or a simple syrup blended with wine) to achieve a lightly sweet profile reminiscent of the original — typically 6–12 g/L residual sugar equivalent; for a lightly sweet style, target around 9 g/L. Add potassium sorbate (2 g total for the batch) if you plan to back-sweeten and want to prevent refermentation. Add the dosage to each bottle immediately after disgorging to top up to proper headspace and achieve desired sweetness. Recap with mushroom cork and cage, or appropriate sparkling closure.

Stabilize and sweeten (dosage)

Allow bottles to rest upright for 1–2 weeks so dosage integrates and closure settlement occurs. Chill before serving. Label and store at 10–12°C, away from light.

Conditioning

Vidal Blanc still wine (base)

Sugar (for secondary fermentation - priming)

Winemaking yeast (neutral, champagne/tirage strain)

Yeast nutrient

Yeast energizer (optional)

Tartaric acid (to adjust brightness/lemon note)

Potassium sorbate (optional, for sweet style stabilization after disgorging)

Flint sparkling wine bottles (750 ml)

Crown caps or mushroom corks & cages (as appropriate)

Disgorging solution (ice-salt bath) and dosage liqueur (for lightly sweet)

Sulfur dioxide / Campden tablets (for stabilization before bottling)

Sparkling White Wine

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 Sparkling White Wine Recipe in just 48h . A Sparkling variant of Old York Cellars’ award-winning Vidal Blanc. Lightly sweet and crisp with an undertone of lemon and apricot.

Sparkling White Wine Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like