blanco tequila, chamomile-honey, grapefruit, lemon thyme, egg white

GOLDEN HOUR

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12% ABV - Australia - Juicy and bursting with delicious sweet summer berries and cream

Combine 6 cups of a light-bodied red wine (Pinot Noir or Grenache) with up to 1/2 cup neutral white wine if you prefer a paler rosé. Taste and add up to 1 tablespoon granulated sugar if the wine needs a touch of sweetness to reach a juicy, fruit-forward profile. Chill the blended base to 40-50°F (4-10°C) and transfer to a sanitized 1-gallon carboy or food-safe container.

Blend and adjust base

Lightly crush 1 cup raspberries and 1 cup quartered strawberries in a sanitized bowl to release juices. Add 2 teaspoons freeze-dried raspberry powder and 1/2 teaspoon vanilla bean paste to the crushed fruit and stir. Add pectic enzyme (1/4 tsp) to help extract color and aroma. Let the fruit macerate 12–24 hours in the refrigerator in a covered container.

Prepare fruit infusion

After maceration, strain the fruit through a fine mesh sieve or cheesecloth, pressing gently to extract juices. You should collect approximately 1/2 to 1 cup of intensely flavored berry liquid. Discard solids or reserve for another use. Add the collected berry liquid to the chilled rosé base and taste — the goal is juicy, fresh summer berries without overpowering tannin.

Cold soak and strain

If using fresh fruit, add a small dose of Campden solution (about 0.2 tsp of a 5% potassium metabisulfite solution) to the blended wine to limit wild microbes; wait 24 hours before inoculating with yeast. If the blend seems hazy, add cold gelatin (1/2 tsp prepared per package instructions) to clarify and rack off lees after 24–48 hours. These steps are optional but recommended for clarity and stability.

Stabilize and clarify

Dissolve 3/4 cup granulated sugar in 1/2 cup hot water, stir until fully dissolved and let cool to room temperature. This will provide approximately the sugar required to produce a moderate mousse in 6 bottles (aiming for roughly 2.5–3 volumes of CO2 depending on temperature and yeast).

Prepare priming solution

Rehydrate sparkling wine yeast (1 tsp EC-1118) per package directions and mix with 1/4 tsp yeast nutrient. Stir the yeast slurry into the cooled priming solution. Add the priming/yeast solution to the blended rosé (in the sanitized carboy) and gently mix to distribute evenly.

Inoculate with yeast

Sanitize 6 sparkling bottles and a bottling wand. Optionally place one decorative raspberry into each bottle. Using the bottling wand, fill each bottle leaving 1 to 1.5 inches (2.5–4 cm) headspace. Seal bottles with crown caps or sparkling corks suitable for pressure. Label and store bottles upright at 65–75°F (18–24°C) for 2–3 weeks to allow secondary fermentation to carbonate the wine.

Bottling for secondary fermentation

After 2–3 weeks, chill one test bottle overnight and check carbonation, sweetness, and balance. If carbonation and sweetness are satisfactory, move bottles to cold storage (40–50°F / 4–10°C) for at least 1–2 weeks to settle and integrate flavors. If bottles are over- or under-carbonated, adjust priming sugar in future batches accordingly.

Condition and chill

If a clearer wine is desired, carefully pour off (riddle) a small amount into a sanitized container and rack the wine, or freeze-and-thaw and decant to remove lees. Light fining with gelatin can be done before bottling in future iterations.

Final clarification (optional)

Serve chilled (42–48°F / 6–9°C) in a flute or tulip glass. Expect juicy aromas and flavors of sweet summer berries (raspberry, strawberry) with a soft vanilla-creamy note, balanced acidity, and a gentle mousse.

Serve

Pinot Noir or Grenache red wine (to make a rosé base)

White wine (neutral, e.g., unoaked Chardonnay) to blend if needed

Sugar (for sweetness adjustment of base must)

Fine granulated sugar (priming sugar for secondary fermentation)

Sparkling wine yeast (e.g., EC-1118)

Yeast nutrient

Fresh raspberries (for maceration/infusion)

Fresh strawberries (hulled and quartered)

Freeze-dried raspberry powder (intense color/aroma)

Vanilla bean paste (for 'cream' note)

Potassium metabisulfite solution (Campden) - 5% solution

Pectic enzyme (if using fresh fruit)

Cold gelatin (for light fining)

Clean sparkling wine bottles with crowns or proper sparkling corks

Bottling wand or funnel

Optional decorative raspberries (per bottle)

JAM SHED SPARKLING ROSÉ

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Make JAM SHED SPARKLING ROSÉ Recipe in just 6h . 12% ABV - Australia - Juicy and bursting with delicious sweet summer berries and cream

Jam Shed Sparkling Rosé Recipe

Descriptors

Tasting Notes

Food Pairings

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