Murganheira Rosé Bruto

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

Clean, smooth, and flavorful. Light and refreshing.

If starting from whole grapes: crush and press enough ripe Chenin Blanc to yield 1 L of juice. Clarify gross solids using a coarse press bag or basket press. If using a neutral Chenin Blanc base, pour 1 L into a sanitized fermentation vessel.

Prepare Juice or Wine

Measure specific gravity and target alcohol/ sweetness. If the wine is overly concentrated, add up to 100 ml filtered water gradually and remeasure to reach desired light, refreshing profile.

Add 10 g fine lees or 10 g light fining agent to the wine to impart roundness. Stir gently to suspend. Add 5 g neutral lightly toasted oak chips in a sanitized mesh bag to introduce subtle vanilla and texture notes; leave bag in contact for 5–7 days, tasting daily.

Maintain temperature at 12–15°C for preservation of fresh aromatics and to avoid premature oxidation.

Dissolve tartaric acid (0.4 g) and optional malic acid (0.2 g) in a small amount of wine or water and add gradually, stirring and tasting after each addition. The goal is a bright, crisp acidity without harshness. Use the carbonate (0.1 g) only if pH testing indicates excessive acidity; add in tiny increments and re-test pH.

Allow the wine to rest 24 hours after acid adjustments and re-taste to ensure balance.

If using pectolytic enzyme, add 0.5 g to the wine and stir gently to promote clarification. Let sit 24–48 hours for settling.

Stabilize with Campden (0.05 g) to prevent oxidation and microbial spoilage. Dissolve into a small amount of wine and mix in thoroughly. Wait 24 hours before adding fining agents.

Prepare chilled gelatin or Kieselsol/Chitosan per product instructions (here: dissolve 0.5 g gelatin in warm water, cool slightly) and add to wine to gently remove haze. Let rest 3–7 days, then rack off clear wine from sediment.

During the brief oak contact period (5–7 days) and while clarifying, taste daily to check for desired light, smooth character. Remove oak bag when flavor contribution is subtle — the goal is a clean Chenin Blanc aroma with gentle weight, not overt oak.

If a slightly rounder mouthfeel is desired, allow contact on lees for up to 2 weeks with gentle monthly stir (bâtonnage) if feasible; otherwise, keep still for a cleaner profile.

When wine is clear and balanced, prepare for bottling: sanitize bottles and closures. If a slight spritz is desired, dissolve 1 g bottling sugar into a small amount of wine and add just before bottling; otherwise omit for fully still wine.

Rack the wine carefully into bottles, leaving minimal headspace. Seal with corks or screw caps and label. Age bottles upright for 24–48 hours, then store horizontally in a cool (10–15°C), dark place. Allow 2–4 weeks of bottle conditioning for flavors to integrate before serving.

Chenin Blanc grapes (ripe, whole cluster press) or neutral Chenin Blanc wine

Filtered water (if diluting concentrate or adjusting alcohol)

Fine lees (aged yeast sediment) or light fining agent (bentonite)

Neutral oak chips (lightly toasted)

Tartaric acid (for brightening)

Malic acid (optional, for crispness)

Potassium carbonate or calcium carbonate (to adjust pH if necessary)

Pectolytic enzyme (to clear juice)

Campden tablets (potassium metabisulfite) crushed

Chilled gelatin (for light fining) or Kieselsol/Chitosan kit

Bottles (750 ml) and corks or screw caps

Bottling sugar (if slight spritz desired)

Field Recordings Chenin Blanc 2025

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Field Recordings Chenin Blanc 2025 Recipe in just 72h . Clean, smooth, and flavorful. Light and refreshing.

Field Recordings Chenin Blanc 2025 Recipe

Descriptors

Tasting Notes

Food Pairings

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