Cabernet Sauvignon Recipe
Recipe information
Make Cabernet Sauvignon in just 3h . Delille 'Metier', Columbia Valley
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Ingredients
Wine Ingredients
Wine Making Process
1. Harvesting the Grapes
Select ripe Cabernet Sauvignon grapes from the vineyard. Check the sugar levels and acidity to ensure they are at the optimal point for harvesting.
2. Crushing and Destemming
After harvesting, crush the grapes using a grape crusher. Remove stems to avoid bitterness. The crushed grapes should be placed in a fermentation vessel.
3. Fermentation
Add the wine yeast to the crushed grapes and mix well. Allow the mixture to ferment for about 7-14 days at a controlled temperature of around 20-25°C (68-77°F). Stir the mixture daily to promote fermentation.
4. Pressing
Once fermentation is complete, press the mixture to separate the liquid (wine) from the solids (pomace). Use a wine press for this process.
5. Aging
Transfer the wine to oak barrels for aging. Allow the wine to age for at least 12 months, during which the flavors will develop and mature. Monitor the aging process and taste periodically.
6. Bottling
Once the aging process is complete, filter the wine to remove any sediment. Add sulfites to stabilize the wine, then bottle the wine in clean, sterilized bottles. Seal with corks.
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