Dassai

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

Fruity, elegant, balanced and fresh red wine

In a sanitized 10 L (or larger) container or food-grade bucket, pour the Tempranillo (3 L), Garnacha (2 L) and Syrah (1 L). Gently stir to blend the three wines until homogeneous, taking care to avoid excessive aeration.

Combine base wines

Taste the blended wine. The Tempranillo provides fruit and acidity, Garnacha adds softness and ripe fruit, Syrah brings subtle structure and spice. Use this initial blend as your baseline for adjustments.

Warm the red cherry and red berry purées slightly (to about 30–35°C) so they mix easily with the wine; do not boil. If using fresh berries, pulse in a blender and strain to remove seeds before measuring. Keep purées chilled if not using immediately.

Prepare fruit purées

Add 150 g cherry purée and 100 g berry purée to the blended wine. Stir gently for 2–3 minutes to integrate fruit. Add 1 tablespoon finely grated orange zest and 1 tablespoon vanilla (split bean scraped or extract). Stir another 1–2 minutes, then let the mixture rest for 12–24 hours at cool cellar temperature (12–16°C) to allow aromatics to marry.

Incorporate purées and aromatics

After the rest period, taste and evaluate sweetness and acid balance. If the wine tastes slightly lean, dissolve up to 10 g granulated sugar in 100 ml cold water and add gradually, tasting after each 3–4 g until you reach a delicate, fruity balance. Add 2 teaspoons tartaric acid solution (or lemon juice) in small increments, tasting after each addition — the goal is a fresh, lively acidity without sharpness.

Adjust sweetness and acidity

If you plan to store the wine for months or are concerned about refermentation, add 1/4 tsp crushed potassium metabisulfite (Campden equivalent) to stabilize. Dissolve in a small amount of wine first, then add to the batch and stir gently. Wait 24 hours for SO2 to disperse before proceeding with fining.

Stabilize (optional)

If the wine appears hazy from the added purées, fining is recommended. Prepare 1 tsp gelatin (or isinglass) per instructions or 1 tsp bentonite rehydrated and add slowly while stirring gently. If color needs slight evening, add a very small pinch (0.1 tsp) activated charcoal, mix quickly and let settle. Allow the wine to cold-settle in the sanitized bottles or a demi-john at 8–10°C for 48–72 hours until clear.

Fining and gentle clarification

Carefully rack the clarified wine off lees and sediment into sterilized bottles or demi-johns, leaving about 2–3 cm headspace. If desired, conduct a final gentle filtration (sterile) to ensure clarity. Seal with good corks or screw caps. Label and date.

Racking and bottling

Age briefly for integration: rest bottles on their sides in a cool, dark place for 4–8 weeks to allow fruit, spice and vanilla notes to harmonize. Serve slightly chilled (14–16°C) to emphasize freshness and fruit character.

Tempranillo red wine (young, fruit-forward)

Garnacha (Grenache) red wine

Syrah (small part for structure and spice)

Fresh ripe red cherry purée (unsweetened)

Fresh red berry purée (strawberry/raspberry blend)

Orange zest (finely grated, no pith)

Vanilla bean (split) or high-quality vanilla extract

Fine granulated sugar (for slight adjustment; optional)

Tartaric acid solution (adjust acidity) or lemon juice as substitute

Cold-filtered water (if adjusting volume)

Potassium metabisulfite (Campden tablet crushed) — optional for stabilization

Gelatin or isinglass fining (small portion) or bentonite (vegan)

Activated charcoal (very small pinch, optional — for color smoothing)

Sterile wine bottle or demi-john for resting

Angora Red Turkey

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Make Angora Red Turkey Recipe in just 48h . Fruity, elegant, balanced and fresh red wine

Angora Red Turkey Recipe

Descriptors

Tasting Notes

Food Pairings

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