Honoro Vera Red Blend

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

A blend of Merlot, Shiraz and Petit Verdot that bursts with red cherry and pomegranate aromas.

Receive grapes harvested separately by variety. Inspect and destem/crush each variety. Keep Merlot, Shiraz and Petit Verdot musts separate until initial analysis. Target combined blend of 50% Merlot, 35% Shiraz, 15% Petit Verdot by weight to emphasize red fruit (cherry, pomegranate) and spice from Shiraz with Petit Verdot structure.

Blend preparation

After crushing, combine the musts in a sanitized fermentation vessel so the total batch is 100 kg of must with the specified varietal proportions. Mix thoroughly to ensure even sugar, acidity and solids distribution.

Combine musts

Sanitize all equipment. If grapes were not sulfited at harvest, add 1 tsp potassium metabisulfite to the combined must and allow to sit 12–24 hours to control wild yeast and bacteria, then vent and proceed. Note: sulfite additions should follow local winemaking rules and lab-specified sulfite targets.

Sanitation and sulfite addition

Rehydrate 7 g dry red wine yeast per manufacturer instructions (typically in 50–100 ml 35–38°C sterile water for 15 minutes). Sprinkle rehydrated yeast evenly over the must and stir gently to distribute. Keep must temperature between 20–25°C for a healthy red fermentation favoring aromatic retention.

Yeast rehydration and inoculation

Add 10 g yeast nutrient at yeast pitch or at 24 hours into fermentation to minimize nitrogen-related off-aromas. If fermentation shows signs of stuck ferment (slow gravity drop, sluggish activity) add up to 5 g yeast energizer per manufacturer instructions.

Nutrient additions

Allow fermentation to proceed at 22–26°C. Expect active fermentation (bubbly cap and CO2 release) for 5–10 days. Monitor Brix/SG daily. Goal is to ferment to dryness or desired residual sugar consistent with style (Diabolica red typically dry).

Primary fermentation

Punch down the cap 2–3 times daily for the first 4–7 days to extract color and moderate tannins. Alternatively, perform gentle pump-overs once daily if using a tank. Monitor tannin extraction visually and by tasting; aim for bright red cherry/pomegranate aromas without excessive astringency.

Cap management

Maintain fermentation temperature between 22–26°C. If temperature spikes above 30°C, cool the vessel to protect aromatic compounds.

Temperature control

After near-complete fermentation (residual sugar low, stable SG for 2–3 days), allow skins to remain in contact for 3–7 additional days for fuller body and structure. Taste periodically to avoid over-extraction; Petit Verdot contributes astringency if left too long.

Extended maceration (optional)

Press free-run and press wine separately using a basket or bladder press. Combine a portion of press wine as desired to add weight (commonly 10–20% press fraction). Keep press fractions balanced to preserve fresh red fruit aromatics (cherry, pomegranate).

Pressing

Once settled, inoculate with malolactic bacteria or allow spontaneous MLF to convert harsher malic acid to softer lactic acid, smoothing the palate. Keep conditions favorable (18–22°C). Monitor malic acid reduction (paper or lab test).

Malolactic fermentation (MLF)

Perform lab analysis for TA and pH. If total acidity is low, add tartaric acid gradually (example 2 g, adjust to taste and analysis). If structure is light, add enological tannin (example 4 g) dispersed in wine and stirred in. Make small incremental adjustments and re-test.

Acid/tannin adjustments

Rack the wine off gross lees into a clean vessel after primary and MLF are complete. If needed, fine with bentonite or appropriate fining agent (5 g or per manufacturer directions) to improve clarity and reduce protein haze risk.

Racking and clarification

Cold-stabilize the wine at around 0–4°C for 1–2 weeks if tartaric stability is needed. Adjust free SO2 to appropriate bottling levels using potassium metabisulfite (about 0.5 tsp for this batch scale; measure and target ~25–35 ppm free SO2 depending on wine pH).

Cold stabilization and sulfite

If desired, sterile-filter the wine to target microbial stability. Sanitize bottles and closures. Bottle the wine, leaving standard headspace, and cork or cap. Age bottles at 12–16°C out of light for at least 3–6 months to allow integration; longer aging (12–24 months) will develop complexity and soften tannins.

Filtering and bottling

Merlot crushed grapes (fermenting must)

Shiraz (Syrah) crushed grapes (fermenting must)

Petit Verdot crushed grapes (fermenting must)

Wine yeast (dry red wine strain suitable for Merlot/Shiraz blends)

Yeast nutrient

Yeast energizer (optional, for stuck fermentations)

Potassium metabisulfite (Campden) — for sanitation/prechill sulfite

Tartaric acid (if TA low)

Enological tannin (to enhance mid-palate and structure)

Cold-stabilization (no additive — temperature control step)

Fining agent (e.g., bentonite or PVPP) — optional

Potassium sorbate (only if back-sweetening)

Potassium metabisulfite (for bottling)

Diabolica, Red, BC

Seabreeze

Paralyzer

Harvey Wallbanger

Light rum, pineapple juice, topped with dark rum

Mai Tai

Tequila Sunrise

Gin, orange juice, lime juice, float with cherry brandy

Singapore Sling

Make Diabolica, Red, BC Recipe in just 168h . A blend of Merlot, Shiraz and Petit Verdot that bursts with red cherry and pomegranate aromas.

Diabolica, Red, Bc Recipe

Descriptors

Tasting Notes

Food Pairings

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