Chilled Sauvignon Blanc

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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g.d. vajra n.s. della neve metodo classico

Harvest the Nebbiolo grapes, removing any stems and leaves. Rinse the grapes thoroughly under cold water.

Using a grape crusher or by hand, crush the grapes to release the juice into a clean fermentation vessel.

In a separate bowl, dissolve the sugar in 500 ml of water. Add the sugar-water mixture to the crushed grapes.

Sprinkle the yeast over the grape mixture and gently stir to combine. Cover the fermentation vessel with a clean cloth.

Allow the mixture to ferment at a temperature of around 20-25°C (68-77°F) for approximately 7-10 days. Stir daily and monitor the bubbling.

Once primary fermentation is complete (when bubbling stops), strain the liquid into a clean fermentation vessel, leaving sediment behind.

Mix the liqueur d'expédition (the sugar and wine mixture) with the fermented wine and stir gently.

Using a siphon or funnel, fill clean bottles with the wine, leaving about 2 cm of space at the top. Seal the bottles with corks.

Store the bottles horizontally in a cool, dark place for at least 6 months to allow secondary fermentation to occur.

Le Mesnil Blanc de Blancs Grand Cru 375ml

Make NEBBIOLO Recipe in just 7h . g.d. vajra n.s. della neve metodo classico