Val De Mer (patrick Piuze) Crémant De Bourgogne Rosé Nv Recipe
Make Val De Mer (patrick Piuze) Crémant De Bourgogne Rosé Nv Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
For Secondary Fermentation
Serving Ingredients
Method
Primary Fermentation
- 1
Prepare the Grapes
Crush the Chardonnay and Pinot Noir grapes together in a clean fermentation vessel to release their juices.
- 2
Add Yeast
Sprinkle the yeast over the crushed grapes and gently stir to combine.
- 3
Fermentation
Cover the fermentation vessel with a cloth and allow it to ferment at room temperature for about 7-10 days until bubbling slows down.
- 4
Press the Juice
After fermentation, press the grape mixture to separate the liquid from the solids.
- 5
Add Sugar and Sulfites
Add 10g of sugar and 50mg of sulfites to the pressed juice and stir well.
Secondary Fermentation
Serving
- 9
Chill the Crémant
Before serving, chill the Crémant de Bourgogne Rosé NV in the refrigerator or an ice bucket.
- 10
Prepare the Glasses
Place ice in a glass and pour the chilled Crémant over the ice.
- 11
Garnish
Garnish each glass with fresh strawberries for an added touch of flavor and presentation.