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

Harvest the Chardonnay grapes from the vineyard in Burgundy, ensuring that they are at optimal ripeness for the best flavor profile.

Harvesting

Crush the harvested grapes and press them to extract the juice. Transfer the juice to a clean fermentation vessel.

Crushing and Pressing

Add 50 grams of sulfur dioxide to the grape must to prevent oxidation and spoilage.

Adding Sulfur Dioxide

Add 20 grams of yeast to the grape must and allow the fermentation process to occur at a controlled temperature of 18-20°C (64-68°F) for approximately 3 weeks.

Fermentation

After primary fermentation, inoculate the wine with 10 grams of malolactic bacteria to convert malic acid into lactic acid, softening the acidity of the wine.

Malolactic Fermentation

Transfer the wine into 5 oak barrels for aging. Allow the wine to mature for 6-12 months, during which it will develop complex flavors and aromas.

Aging

Periodically rack the wine to separate it from the sediment that forms during aging.

Racking

Once the aging process is complete, filter the wine and bottle it in clean wine bottles, sealing them properly for storage.

Bottling

Allow the wine to rest in bottles for at least a month before serving. Pair with seafood, poultry, or creamy dishes.

Laroche Chablis

Descriptors

Tasting Notes

Food Pairings

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