Dom De Daulny Sancerre Sauvignon Blanc Recipe
Make Dom De Daulny Sancerre Sauvignon Blanc Recipe in just 3h . 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.
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.
Ingredients
Method
Directions
- 1
Harvesting the Grapes
Select and harvest ripe Sauvignon Blanc grapes. Ensure they are free from rot and damage.
- 2
Crushing and Pressing
Crush the grapes gently to release the juice. Use a wine press to extract as much juice as possible from the crushed grapes.
- 3
Adding Water
Add 5 liters of clean water to the extracted grape juice to dilute the must slightly, if necessary.
- 4
Inoculating with Yeast
Sprinkle 10 grams of wine yeast over the grape juice mixture. Stir gently to incorporate the yeast.
- 5
Fermentation
Allow the mixture to ferment in a cool, dark place at a temperature of around 15-20°C (59-68°F) for about 2-3 weeks. Stir daily to ensure uniform fermentation.
- 6
Adding Sulfur Dioxide
After fermentation is complete, add 50 mg of sulfur dioxide to the wine to stabilize it and prevent spoilage.
- 7
Fining (Optional)
If desired, add 5 grams of finings to clarify the wine. Stir gently and allow to settle for a few days.
- 8
- 9
Aging
Store the bottles in a cool, dark place for at least 3-6 months to allow the flavors to develop.