Lebanese and Local Beer

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 crisp orange wine perfect to pair with spicy food.

Harvest approximately 10 kg of grapes (6 kg Ribolla Gialla + 4 kg Pinot Grigio or similar). Sort grapes, removing any rotten or underripe fruit, leaves, and stems. Rinse briefly if necessary and drain.

Harvest and Sort

Crush and destem the fruit into a sanitized fermentation vessel to release juice but retain skins and some pulp. For an orange wine character, aim to keep the skins and juice together for extended contact.

Crush and Destem

Mix the must so skins are evenly distributed. Plan for approximately 72 hours (3 days) of skin contact for a bright, crisp orange wine with moderate tannin. You may extend to 7–10 days for deeper color and tannin, but 72 hours aligns with the crisp descriptor.

Target Skin Contact

Sanitize all equipment. If desired, add a crushed Campden tablet (dissolved in a little water) to the must and wait 24 hours before inoculating with yeast to reduce wild microbes. Measure Brix and TA/pH; if necessary, adjust acidity with small amounts of tartaric or citric acid and adjust sugar only if the must is too low in potential alcohol (target ~11–12% ABV for a balanced, crisp orange wine).

Sanitize and Adjust

Pitch wild yeast or rehydrate and add a cultured wine yeast appropriate for orange/amber wines (e.g., neutral or aromatic strain). Add yeast nutrient as directed. Cover with a breathable cloth for the initial skin-contact period, or fit an airlock if using a vessel with headspace.

Inoculate and Begin Fermentation

During skin contact and active fermentation, punch down the cap (the layer of skins rising) 2–3 times per day for the first 48–72 hours to keep skins moist and extract flavor and tannin evenly. Keep fermentation temperature around 18–22°C (64–72°F) to preserve aromatics and maintain crispness.

Cap Management (Punch-downs/Push-downs)

After ~72 hours of skin contact (or chosen duration), press the must gently to separate juice from skins. Transfer the free-run and press fractions into a sanitized carboy for secondary fermentation with minimal oxygen pickup. Fit an airlock.

Pressing Off Skins

Allow fermentation to continue in the carboy until specific gravity reaches ~0.998–1.002 (dry) or desired residual sugar. Monitor with a hydrometer/refractometer. Rack off gross lees after fermentation slows (about 1–2 weeks), then again as needed to clarify.

Primary/Secondary Fermentation Completion

Age the wine on fine lees for 2–8 weeks to build mouthfeel while keeping it crisp. Stir the lees gently (batônnage) once weekly if you want more texture. Avoid extended oxidative exposure to preserve citrus and spice-friendly acidity. If sulfiting, add potassium metabisulfite to about 30–50 ppm total free SO2 after primary fermentation stabilizes.

Aging and Clarification

When the wine is clear and stable (no fermentation activity for 2–3 weeks, and lees have settled), rack it into a clean carboy leaving sediment behind. Test free SO2, adjust if bottling, and stabilize as desired (cold stabilization if tartrate stability is required).

Final Racking and Stabilizing

Sanitize bottles and closures. Siphon the wine into bottles, leaving a small headspace. Cork or cap. Let bottles rest upright for 24–48 hours, then store on their sides in a cool, dark place. Allow at least 4–8 weeks in bottle before drinking to let the wine integrate; flavor will continue to evolve.

Bottling

Serve chilled to cool (10–12°C / 50–54°F). This crisp orange wine pairs especially well with spicy cuisine; its tannic grip from skin contact and bright acidity complement heat and bold flavors.

Serving

Ribolla Gialla grapes (or substitute white grape)

Pinot Grigio grapes (or other neutral white grape)

Skin contact percentage (grape must kept on skins)

Wild yeast (or cultured wine yeast)

Yeast nutrient

Campden tablet (potassium metabisulfite) — optional for sanitation

Acid adjustment (tartaric or citric) — to taste

Sugar (dextrose/white sugar) — only if needed to reach desired Brix

Food-grade fermentation vessel (10–15 L capacity)

Airlock and bung

Hydrometer or refractometer

Carboy or secondary fermentation vessel (5–10 L)

Siphon/tubing

Bottles and caps/corks

Field Recordings SKIN 2024

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make Field Recordings SKIN 2024 Recipe in just 336h . A crisp orange wine perfect to pair with spicy food.

Field Recordings Skin 2024 Recipe

Descriptors

Tasting Notes

Food Pairings

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