ullens, lot 10

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

FRISCH NACH ZITRUSFRÜCHTEN SCHMECKEND, LEICHT MINERALISCH, LANGANHALTENDER ABGANG

Sanitize all equipment thoroughly using an appropriate sulfite solution or cleaner. If beginning with freshly pressed Pinot Grigio must, measure the must's °Brix (sugar) and TA (titratable acidity). If using store-bought clarified juice, ensure it is free of preservatives that would inhibit fermentation. Add 1/4 tsp potassium metabisulfite to the must, stir, and let sit covered for 24 hours to protect against wild microorganisms.

Sanitation and must preparation

After 24 hours, recheck acidity and pH. If the must tastes flat or low in acidity, dissolve up to 1/2 tsp tartaric acid in a small amount of must and add incrementally to achieve a balanced, crisp citrus-like acidity (target TA ~6–7 g/L or pH ~3.1–3.4 for Pinot Grigio). Add 1/4 tsp yeast nutrient to support a clean, complete fermentation characteristic of a fresh, mineral-driven style.

Acidity and nutrient adjustment

Rehydrate 1/2 tsp neutral wine yeast per the manufacturer’s instructions and add to the must. Maintain fermentation temperature between 14–18°C (57–64°F) to preserve delicate citrus aromatics and produce a lean, mineral profile. Ferment until residual sugar is minimal (dry), usually 10–18 days depending on temperature and yeast activity. Monitor gravity; target final specific gravity ~0.998–1.000 (dry).

Inoculation and fermentation

When primary fermentation is complete, rack the wine off gross lees into a clean carboy and allow it to settle. To develop a gentle mouthfeel without losing freshness, allow light lees contact for 1–3 weeks with occasional stirring (batonnage) if a slightly rounder texture is desired. Avoid extended heavy lees aging to keep the wine crisp and citrus-forward.

Lees contact and clarification

Cold-stabilize the wine at 0–2°C (32–36°F) for 1–2 weeks to precipitate excess tartrate crystals and enhance clarity and perceived minerality. Rack off any tartrate crystals. If needed, perform a light fining (e.g., bentonite or PVPP) to remove haze and reduce bitter phenolics, being careful not to strip citrus aromatics.

Cold stabilization and fining

Filter the wine through a fine filter to achieve a bright, crystalline appearance. Adjust free SO2 to about 25–30 mg/L with potassium metabisulfite prior to bottling to ensure microbiological stability. Fill sanitized 750 ml bottles, leave appropriate headspace, and seal with corks or screwcaps. Label and rest bottles for at least 2–4 weeks to allow the wine to integrate before release.

Filtration and bottling

Serve chilled at 8–10°C (46–50°F) to emphasize fresh citrus aromatics and the wine's light mineral character. Expect aromas of lemon, lime, green apple, and subtle white flowers; the palate should be crisp, lean, with a clean, long finish and a slight mineral grip.

Pinot Grigio grapes (must/juice) - harvested and clarified

Wine yeast (neutral strain suitable for white wine, e.g., EC-1118)

Yeast nutrient

Potassium metabisulfite (Campden) - for sanitation

Tartaric acid (if needed to adjust acidity)

Cold stabilization chamber / refrigerator (equipment)

Filtering materials (fine filter pads or paper)

Bottles (750 ml) and closures

PINOT GRIGIO PUITEN D.O.C 2023

sauce, sour all cream, tartare ranch, dip

Haus Guacamole

Cheese Poppers

Sweet Potato Fries

Fitness – Salat

Onion Rings

Nachos mit Cheddar, Onion Rings, Buffalo Wings, Chili Cheese Poppers & Chicken Stripes

Make PINOT GRIGIO PUITEN D.O.C 2023 Recipe in just 336h . FRISCH NACH ZITRUSFRÜCHTEN SCHMECKEND, LEICHT MINERALISCH, LANGANHALTENDER ABGANG

Pinot Grigio Puiten D.o.c 2023 Recipe

Descriptors

Tasting Notes

Food Pairings

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