Name: Nocturnem Draft Haus Chardonnay Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: French
Ingredients: 750 ml Chardonnay grapes; 50 mg Sulfur dioxide; 1 tsp Yeast (wine yeast); 1 barrel Oak barrels (new or neutral); 1 pkt Malolactic bacteria; 6 bottles Bottles; 6 corks Corks

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Delta Wines CA Prepared in the traditional French 'la louche method.' Creamy, Textured & Pure with Delicate, Bright Acidity.

Harvest ripe Chardonnay grapes and crush them to release the juice. Make sure to remove any stems and leaves.

Harvest and Crush

Add 50 mg of sulfur dioxide to the crushed grapes to prevent oxidation and unwanted bacteria.

Add Sulfur Dioxide

Add 1 tsp of wine yeast to the must (crushed grapes and juice) and mix gently to ensure even distribution.

Inoculate with Yeast

Transfer the must into a fermentation vessel and allow it to ferment at a controlled temperature (around 18-22°C) for 1-2 weeks.

Primary Fermentation

After primary fermentation, transfer the wine into oak barrels for aging. This will add creaminess and texture.

Transfer to Oak Barrels

Add malolactic bacteria to the wine in the barrels and allow it to undergo malolactic fermentation for additional complexity, typically lasting 2-4 weeks.

Malolactic Fermentation

Age the wine in oak barrels for 6-12 months, depending on the desired flavor profile and texture.

Aging

Sanitize the bottles and corks to ensure a clean bottling process.

Prepare Bottles

Carefully transfer the aged Chardonnay into the prepared bottles, leaving some space at the top.

Bottle the Wine

Seal each bottle with a cork and ensure they are stored upright in a cool, dark place.

Cork the Bottles

Chardonnay grapes

Sulfur dioxide

Yeast (wine yeast)

Oak barrels (new or neutral)

Malolactic bacteria

Bottles

Corks

Chardonnay

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Make Chardonnay Recipe in just 2h . Delta Wines CA Prepared in the traditional French 'la louche method.' Creamy, Textured & Pure with Delicate, Bright Acidity.

Chardonnay Recipe

Descriptors

Tasting Notes

Food Pairings

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