Name: Buenos Aires Grill & Cafes TRAPICHE Cabernet Sauvignon Recipe
Cook time: 3 h
Total time: 3 h
Yield: 15 servings
Cuisine: Argentinian
Ingredients: 1000 grams Cabernet Sauvignon Grapes; 50 grams Oak Chips; 500 ml Water; 5 grams Yeast; 100 grams Sugar

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Strawberry Shake

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Strawberry Shake, regular size

Select ripe Cabernet Sauvignon grapes and harvest them carefully to avoid bruising.

Harvesting Grapes

Place the harvested grapes in a crusher to separate the skins and seeds from the juice. Ensure the grapes are crushed but not overly mashed.

Crushing and Destemming

Transfer the crushed grapes into a fermentation container. Add the yeast and sugar to the grape juice. Stir gently to mix. Cover the container to prevent contamination and let it ferment for about 7-14 days at a temperature of around 20-25°C (68-77°F).

Fermentation

After fermentation, add the oak chips to the wine to impart flavors and aromas. Stir gently to combine.

Adding Oak Chips

Transfer the wine into a clean, airtight container. Allow the wine to mature with the oak chips for at least 2-3 months, tasting periodically to achieve the desired oak flavor.

Maturation

Once the wine has matured to your liking, remove the oak chips and filter the wine into sterilized bottles. Seal the bottles with corks.

Bottling

Store the bottles in a cool, dark place for at least 6 months before consuming to allow the flavors to develop.

Aging

Cabernet Sauvignon Grapes

Oak Chips

Water

Yeast

Sugar

TRAPICHE Cabernet Sauvignon

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Trapiche Cabernet Sauvignon Recipe

Descriptors

Tasting Notes

Food Pairings

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