Name: The Peach Trees Classic Cankaya White Wine Recipe
Cook time: 48 h
Total time: 48 h
Yield: 20 servings
Cuisine: Turkish
Ingredients: 8 kg Narince grapes (ripe); 4 kg Emir grapes (ripe); 4 kg Sultaniye grapes (ripe); 2 tsp Potassium metabisulfite (for sanitation and SO2 adjustment); 1 tsp Wine yeast (neutral white wine strain, e.g., Lalvin QA23 or EC-1118); 1 tsp Yeast nutrient; 0.5 tsp Yeast energizer (optional, for stuck ferments); 1 tsp Tartaric acid (to adjust TA if needed); 1 tsp Winemaker's pectic enzyme (for clarity/juice extraction); 1 tbs Fermentation nutrient/clarifying agent: bentonite (optional for fining); 1 tsp Campden tablets (potassium metabisulfite) for sulfiting at bottling; 0.5 tsp Potassium sorbate (optional, if sweetening); 2 l Clear sterile water (to top up if needed); 100 g Sugar (for chaptalization if brix is low; adjust to target ~21–22 Brix); 1 to taste Primary fermenter (food-grade) with lid & airlock; 1 to taste Carboy / glass demijohn (20 L); 1 to taste Hydrometer or refractometer; 1 to taste Crusher/destemmer (or clean hands to crush); 1 to taste Siphon tubing & racking cane; 1 to taste Sanitizer (sulfite solution or other)

2023 Mosse | Loire

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

Produced from the traditional Turkish grape varieties Narince, Emir & Sultaniye this crisp white wine has flavours of stone fruit, citrus and a hint of spice. Well balanced, rounded and a great pair for many dishes.

Select ripe, healthy bunches of Narince, Emir and Sultaniye grapes (approx. 8 kg, 4 kg, and 4 kg respectively). Remove any rotten or underripe berries and stems as desired. Sanitize all equipment with a sulfite solution (use 1 tsp potassium metabisulfite dissolved in 1 L water for surface sanitizing).

Selection and Sanitation

Lightly crush or press the grapes to release juice into your sanitized primary fermenter. For a crisp, aromatic white style aim for gentle pressing rather than extended skin contact. Add 1 tsp potassium metabisulfite (pre-dissolved in a little water) to the must to give a total free SO2 of ~30 ppm; stir gently and let sit 12–24 hours to protect must and allow pectic enzyme to work.

Crushing & SO2

After the 12–24 hour SO2 rest, add 1 tsp pectic enzyme and stir to help juice extraction and clarity. Measure the must's Brix (sugar) and total acidity (TA). If Brix is below target for a balanced table wine (~21–22 °Brix), dissolve up to 100 g sugar in a small amount of warm water and add (chaptalize) to reach target Brix. If TA is low, add up to 1 tsp tartaric acid dissolved in water to reach desired acidity (aim for TA ~6–7 g/L).

Pectic Enzyme & Adjustments

Prepare the chosen white wine yeast per manufacturer instructions: typically rehydrate 1 tsp yeast in 30–40 ml of sterile water at 35–40°C for 15 minutes, then gradually acclimate with small additions of must over 10–15 minutes.

Yeast Preparation

Add 1 tsp yeast nutrient to the must and stir. Pitch the rehydrated yeast into the must and gently mix. If using energizer (optional), add 0.5 tsp at the start or if fermentation shows signs of lag.

Nutrient Addition & Inoculation

Fit the fermenter with an airlock and keep the must at a cool fermentation temperature appropriate for white wine strains (12–16°C if possible; up to 18°C is acceptable). Fermentation should begin within 24–48 hours. Gently punch down any floating cap or skim solids; for pressed whites aim to minimize skin contact — drain free-run juice into a secondary carboy within 24 hours of start if you prefer very low skin contact.

Primary Fermentation

Monitor specific gravity (or Brix) daily. Primary fermentation will slow over 7–14 days depending on temperature and yeast. When SG is around 1.010–1.020 and solids have settled, rack the wine off gross lees into a sanitized carboy. Leave roughly 2–3 L headspace short-term or top up with sterile water to minimize oxygen exposure.

Monitoring & Racking

Allow wine to complete fermentation in the carboy until stable SG (around 0–3 g/L residual sugar depending on target dryness) — usually another 2–6 weeks. If you want to retain crisp citrus and stone fruit character, avoid malolactic fermentation; to prevent it, keep SO2 levels appropriate and cellar cool. If a softer mouthfeel is desired, inoculate a malolactic culture per instructions and monitor acidity change.

Secondary Fermentation & Malolactic (optional)

Once fermentation is complete and wine is clearing, you may add bentonite (1 tbs rehydrated according to package) or other fining agents to aid clarity. Cold stabilize the wine by holding it at near 0–4°C for 1–2 weeks to precipitate tartrates if possible. Rack away from settled lees after fining and cold stabilization.

Fining & Clarification

Measure free SO2 and adjust to typical white wine levels: free SO2 ~25–35 ppm at bottling (add small increments of potassium metabisulfite, e.g., dissolve 1 tsp in water and calculate dosing). If you plan to sweeten, add potassium sorbate (0.5 tsp) after ferment is fully stopped, then sweeten carefully. Allow wine to rest 2–3 days after additions and re-check microbiological stability.

Stabilize & Sulfite

Sanitize bottles and closures. Top up carboy with sterile water if necessary to minimize headspace. Rack wine into bottles using siphon, leaving ~1–2 cm headspace. Cork or cap bottles and store upright for 24 hours then on their side. Age for at least 2–3 months to allow flavours to integrate; this wine typically benefits from 3–6 months of bottle age for optimal balance of stone fruit, citrus and subtle spice.

Bottling

Chill bottles to 8–12°C before serving. The finished wine should show stone fruit (peach/nectarine), citrus (lemon, lime) notes and a hint of spice with a rounded mid-palate and crisp finish.

Serving

Pairs well with grilled fish, roasted chicken, light pasta dishes, salads with citrus dressing and mild cheeses.

Pairing Suggestions

Narince grapes (ripe)

Emir grapes (ripe)

Sultaniye grapes (ripe)

Potassium metabisulfite (for sanitation and SO2 adjustment)

Wine yeast (neutral white wine strain, e.g., Lalvin QA23 or EC-1118)

Yeast nutrient

Yeast energizer (optional, for stuck ferments)

Tartaric acid (to adjust TA if needed)

Winemaker's pectic enzyme (for clarity/juice extraction)

Fermentation nutrient/clarifying agent: bentonite (optional for fining)

Campden tablets (potassium metabisulfite) for sulfiting at bottling

Potassium sorbate (optional, if sweetening)

Clear sterile water (to top up if needed)

Sugar (for chaptalization if brix is low; adjust to target ~21–22 Brix)

Primary fermenter (food-grade) with lid & airlock

Carboy / glass demijohn (20 L)

Hydrometer or refractometer

Crusher/destemmer (or clean hands to crush)

Siphon tubing & racking cane

Sanitizer (sulfite solution or other)

Classic Cankaya White Wine

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Make Classic Cankaya White Wine Recipe in just 48h . Produced from the traditional Turkish grape varieties Narince, Emir & Sultaniye this crisp white wine has flavours of stone fruit, citrus and a hint of spice. Well balanced, rounded and a great pair for many dishes.

Classic Cankaya White Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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