Lagunitas

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

Select and harvest 1 kg of ripe Petit Manseng grapes. Ensure that the grapes are free from rot and have reached optimal sugar levels.

Harvesting

Crush the harvested grapes gently to release their juice. Use a wine press to extract the juice while separating the skins and seeds.

Crushing and Pressing

Transfer the grape juice into a fermentation vessel. Add 5 g of yeast to the juice, stirring gently to incorporate. Allow the mixture to ferment for approximately 2-3 weeks at a controlled temperature of around 18-20°C.

Fermentation

During fermentation, monitor the specific gravity of the wine daily. Adjust the sugar levels by adding 10 g of sugar if the wine tastes too dry.

Monitoring Fermentation

Once fermentation is complete, add sulfur dioxide at a rate of 50 mg/L to stabilize the wine and prevent spoilage. Allow the wine to clarify for another 2 weeks.

Clarification

After clarification, carefully siphon the wine into clean bottles, avoiding any sediment. Seal the bottles and label them appropriately.

Bottling

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to develop before tasting.

Aging

Petit Manseng grapes

Yeast (for fermentation)

Sulfur dioxide (for preservation)

Water

Sugar (for sweetness adjustment)

Petit Manseng LES METS D'ÂMES, ÉCLOSION

toasted masa ice cream, cherry sauce, plums, vanilla cream

Toasted Masa Ice Cream

Black Sesame Almond Cake

Peach Salad

SEASONAL IPA

Cabernet Sauvignon TRIG POINT, DIAMOND DUST

Cabernet Franc VIGNA DEL LAURO

Make Petit Manseng LES METS D'ÂMES, ÉCLOSION Recipe in just 3h . Pacherenc du Vic – Bilh Sec, France 19

Petit Manseng Les Mets D'âmes, Éclosion Recipe

Descriptors

Tasting Notes

Food Pairings

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