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

Clos de la Bressande, Dom. Sangouard-Guyot, 2023, Burgundy, FR

Harvest ripe Chardonnay grapes in the morning to reduce oxidation and maximize flavor. Place them in bins for transport.

Harvesting the Grapes

Crush the grapes to release the juice. Press the crushed grapes to separate the juice from the skins and seeds. Collect the juice in a fermentation vessel.

Crushing and Pressing

Add 0.5 grams of yeast to the collected juice. Stir gently to incorporate.

Adding Yeast

Allow the juice to ferment at a controlled temperature of around 18°C (65°F) for about 10-14 days, monitoring the specific gravity regularly.

Fermentation

Once fermentation is complete, add 50 mg of sulfites to stabilize the wine. Add 2 grams of tartaric acid to balance the acidity.

Add Sulfites and Tartaric Acid

Introduce malolactic bacteria to convert malic acid to lactic acid, softening the wine's flavor. This process may take an additional 4-6 weeks.

Malolactic Fermentation

Rack the wine off the lees into a clean vessel, being careful to avoid the sediment. Age the wine for several months in stainless steel or oak barrels.

Racking and Aging

Filter the wine to remove any remaining particles. Bottle the wine under sterile conditions, sealing with corks or screw caps.

Filtering and Bottling

Label the bottles with the vintage and wine name. Store in a cool, dark place until ready to drink.

Labeling and Storing

Chardonnay Grapes

Yeast

Sulfites

Tartaric Acid

Malolactic Bacteria

MÂCON-VILLAGES CHARDONNAY

LASAGNA

CRAB SPAETZLE

wagyu flat iron

ARRA VERMUT

TRUFFLE & TRUMPET LASAGNA

BLANC CAPCORSE

Make MÂCON-VILLAGES CHARDONNAY Recipe in just 3h . Clos de la Bressande, Dom. Sangouard-Guyot, 2023, Burgundy, FR

Mâcon-villages Chardonnay Recipe

Descriptors

Tasting Notes

Food Pairings

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