Chehalem Recipe
Make Chehalem Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with CHEHALEM
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Base
Aromatics & Brighteners
Sweetener & Balance
Finishing & Clarifying
Garnish (per glass)
Method
Wine Base
Combine 5 cups Pinot Gris and 1 cup Dry Riesling in a large nonreactive pitcher or mixing bowl. Stir gently to blend the two wines evenly.
Taste the blend to confirm it sits in a medium-dry, aromatic range. Adjust ratio slightly if one varietal dominates (up to 5:1 overall total).
Aromatics & Brighteners
Add 1 tablespoon lemon zest, 1 tablespoon thin orange peel strips, 1 tablespoon thinly sliced fresh ginger, and 2 sprigs of fresh thyme to the blended wine.
Cover and let the mixture macerate at cool room temperature (60–70°F / 15–21°C) for 30–45 minutes to extract citrus oils and ginger aromatics without bitter tannins.
After maceration, taste. If citrus or ginger is too strong, remove solids earlier; if too faint, allow up to 60 minutes total but check every 15 minutes.
Sweetener & Balance
Warm the honey slightly (15–20 seconds in a microwave or briefly in a small saucepan) so it pours easily. Stir 2 tablespoons honey and 1 tablespoon simple syrup into the wine blend until fully dissolved.
Taste and adjust sweetness: add up to 1 additional teaspoon simple syrup if more balance is needed, or a squeeze of fresh lemon (½ tsp) if it needs brighter acidity.
Finishing & Clarifying
If a silky mouthfeel is desired, perform an egg-white finish: whisk 1 egg white with 1 tablespoon cold water until lightly foamy. Add to the wine blend and gently stir. Let sit refrigerated for 30 minutes to allow proteins to bind tiny particles.
Carefully strain the wine through a fine mesh strainer lined with cheesecloth or a coffee filter into a clean pitcher to remove solids and any coagulated egg white. If not using egg white, simply fine-strain.
Chill the finished wine mixture in the refrigerator until well chilled (at least 1 hour) before serving.
Garnish & Serve
Per Glass
Pour 5–6 ounces (about ¾ cup) of the finished Chehalem wine blend into a chilled white-wine glass. Twist a lemon peel over the glass to express oils, rub the rim with the peel if desired, and drop it in. Garnish with 1 small thyme sprig.
Serve immediately. Keeps refrigerated for up to 3 days; if kept longer, re-taste and adjust honey or citrus before serving.