Boen Pinot Noir

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Harvest the Pinot Noir grapes from the vineyard when they reach optimal ripeness, usually in late summer to early fall.

Crush the harvested grapes to release the juice. This can be done manually or with a grape crusher.

Once the grapes are crushed, add the yeast to the grape juice to begin the fermentation process.

Allow the mixture to ferment in a controlled environment for about 10-14 days, monitoring temperature and sugar levels.

Once fermentation is complete, add sulfur dioxide to the wine to prevent oxidation and spoilage.

Mix in bentonite to clarify the wine, allowing impurities to settle at the bottom.

Add oak chips for flavor and allow the wine to age for several months in a cool, dark place.

After aging, carefully siphon the wine into clean bottles, leaving some space at the top.

Cork the bottles and label them appropriately with the vintage and variety.

Serve the Pinot Noir at around 16-18°C for optimal flavor experience.

Warm Common folded with into baguette, a blend & crisp of three cheeses.

Make Pinot Noir Recipe in just 3h . Flowers. Sonomca Coast California