Paul Bara, Bouzy Grand Cru Brut Réserve Recipe
Make Paul Bara, Bouzy Grand Cru Brut Réserve Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Harvesting Grapes
Carefully harvest the Chardonnay and Pinot Noir grapes from the vineyard. Ensure that the grapes are ripe and free from any rot or blemishes.
- 2
Pressing the Grapes
Gently press the harvested grapes to extract the juice. This should be done using a pneumatic press to ensure the integrity of the grape skins and to avoid any bitter flavors.
- 3
Fermentation
Transfer the grape juice to fermentation tanks. Add the yeast to initiate fermentation. Allow the mixture to ferment for approximately 3 weeks at a controlled temperature.
- 4
Blending
Once fermentation is complete, blend the Chardonnay and Pinot Noir wines in the desired ratio to create the base wine for the Champagne.
- 5
- 6
Riddling
After the second fermentation, perform riddling by slowly turning the bottles upside down to collect the sediment in the neck of the bottle. This process takes about 2-3 weeks.
- 7
Disgorgement
Once riddling is complete, freeze the neck of the bottles to remove the sediment plug. This process is called disgorgement.
- 8
- 9
Labeling and Packaging
Label the bottles and package them into cases for distribution. Ensure to store in a cool, dark place until ready to serve.