dillon's selby berry bliss, sparkling, passion fruit rosemary syrup, lemon

PLUME STAR 75

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Carefully harvest 100 kg of ripe Sauvignon Blanc grapes, ensuring they are clean and free from any impurities.

Crush the harvested grapes to release the juice. This process can be done manually or using a grape crusher.

Transfer the crushed grapes into a fermentation vessel. Add 2 g of yeast and 50 mg/L of Sulfur Dioxide to the grape juice to prevent spoilage.

Allow the mixture to ferment at a controlled temperature of 15-20°C for 2-3 weeks until the fermentation is complete.

Once fermentation is complete, filter the wine to remove any sediment using a fine mesh strainer or a wine filter.

In a separate bowl, mix 5 ml of honeysuckle extract with 100 g of mango puree. Stir until well combined.

Gently mix the honeysuckle and mango blend into the filtered Sauvignon Blanc wine, ensuring an even distribution of flavors.

Transfer the flavored wine into clean and sterilized bottles. Seal and label them appropriately.

Store the bottles in a cool, dark place for at least 3-6 months to allow the flavors to mature and develop.

Chill the wine for an hour before serving. Pour into wine glasses and enjoy the aromatic notes of honeysuckle and mango.

Make Wairau River Sauvignon Blanc Recipe in just 3h . Honeysuckle. Mango.