Cuvee Jean Paul Blanc - France Recipe
Crisp, dry & refreshing. Quenching & divine daily white wine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Grapes
Harvest the Chardonnay and Sauvignon Blanc grapes. Ensure they are ripe and free from rot.
Crushing and Pressing
Crush the grapes gently to release the juice. Press the crushed grapes to separate the juice from the skins.
Fermentation
Transfer the grape juice to a fermentation vessel. Add the yeast and sulfites. Let it ferment at a controlled temperature of around 18°C (64°F) for about 3 weeks.
Racking
Once fermentation is complete, rack the wine off the lees (sediment) into a clean vessel for aging.
Aging
Allow the wine to age for 2-3 months in a stainless steel tank to develop its crisp and refreshing character.
Bottling
After aging, filter the wine and bottle it. Seal the bottles and let them rest for another month before enjoying.
