Raymond- Reserve, Napa Valley, Ca Recipe

Time6h 5m

Serves750

Make Raymond- Reserve, Napa Valley, Ca Recipe in just 6h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Harvesting the Grapes
Select ripe Cabernet Sauvignon, Merlot, and Petite Verdot grapes from your vineyard. Make sure to harvest them early in the morning to maintain freshness.
2
Crushing the Grapes
Crush the harvested grapes gently to release their juice. You can use a wine press or crush them by foot for a traditional method.
3
Fermentation
Transfer the crushed grapes to a fermentation vessel. Add yeast and malolactic culture. Maintain the temperature between 70-75°F (21-24°C) for optimal fermentation.
4
Adding Sugar
Once fermentation begins, monitor the sugar levels. Add sugar gradually until the desired sweetness is achieved.
5
Maturing the Wine
After fermentation, transfer the wine to oak barrels for aging. Age for at least 12 months, checking regularly for flavor development.
6
Clarifying the Wine
After aging, use egg whites to clarify the wine. Whisk the egg whites until frothy and add to the wine. Allow it to settle before filtering.
7
Bottling
Once clarified, carefully siphon the wine into bottles. Seal them with corks and label accordingly.