TIRAMISU

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

This red blend is very aromatic with hints of raspberry, black cherry, and spice. It has some nice juicy tannins and a short finish that does not linger.

Sort grapes to remove stems, leaves, and any rotten fruit. Crush and destem the Cabernet Sauvignon, Merlot, and Syrah grapes and place the must (juice, skins, seeds) in a sanitized fermenter. Aim for about 10 kg total fruit to yield ~8–9 L of must.

Prepare Fruit

Dissolve 0.5 tsp potassium metabisulfite in a small amount of water and add to the must to achieve a light SO2 addition (helps control wild microbes). Let sit 4–6 hours before inoculation if wild fermentation is not desired.

Sanitize

Add 1 tsp pectic enzyme and 1 tsp yeast nutrient to the must and mix thoroughly. These assist in extracting aromatic compounds and ensure a healthy fermentation.

Add Enzymes & Nutrients

Measure Brix (sugar) and TA if possible. If sugar is low for desired alcohol, dissolve up to 100 g sugar in warm water and add to must to raise Brix slightly (optional). If acidity is low, add up to 1 tsp tartaric acid to balance (optional).

Test & Adjust

Rehydrate the red wine yeast packet according to the manufacturer's instructions (usually in 40–50 ml warm water with a pinch of nutrient). Once ready, pitch the yeast into the must and mix well to wet skins and distribute yeast.

Rehydrate & Pitch Yeast

Maintain fermentation temperature between 22–26°C (72–79°F) to preserve aromatics (raspberry, black cherry) and encourage gentle tannin extraction. Punch down the cap 2–3 times daily for the first 5–7 days, then once daily as fermentation slows.

Temperature & Cap Management

Fermentation should be active for 5–12 days. Monitor specific gravity; when it reaches about 1.020–1.010, consider pressing. Aim to leave some skins in contact to build juicy tannins but avoid over-extraction to keep finish short.

Monitor

Press the wine off the skins when desired density is reached (commonly 1.010–1.000). Collect free-run and press fractions separately if desired; blending decisions can be made later to keep the wine juicy rather than overly tannic.

Press

Transfer wine to a sanitized carboy or barrel and allow malo-lactic fermentation to proceed (either spontaneously or via inoculation with malolactic bacteria). This will soften acids and round the mouthfeel, contributing to the juicy tannins.

Secondary / Malolactic

Add 50 g medium-toast French oak chips to the carboy or age wine in a small barrel for 3–6 months. Oak will add subtle spice notes to complement the raspberry/black cherry aromatics without overpowering them. Taste monthly and remove oak once desired level of spice and body are achieved.

Oak & Aging

Rack the wine every 2–3 months to separate it from lees. This clarifies the wine and prevents off-flavors while preserving a short, clean finish.

Racking

If cold stabilization is desired, chill the wine to just above freezing for 1–2 weeks to remove tartrate crystals. If back-sweetening or to prevent refermentation, add 0.5 tsp potassium sorbate and appropriate SO2. Adjust SO2 with 0.25 tsp potassium metabisulfite for bottling to target free SO2 around 25–35 ppm.

Stabilize

Fine and/or sterile filter the wine if clarity is required. Sanitize bottles and closures. Fill bottles, leaving ~1–2 cm headspace, and cork or cap. Label and store bottles on their side in a cool, dark place for at least 1–3 months before release to allow integration.

Filter & Bottle

Throughout aging, sample periodically to ensure the wine shows bright raspberry and black cherry aromatics, juicy tannin structure, subtle spice from oak, and a short, clean finish. If the finish is too long or tannins too aggressive, consider small additions of clarified juice or blending with a softer lot. If lacking aromatics, short contact with a small portion of fresher skins or gentle micro-oxygenation can help.

Cabernet Sauvignon grapes (crushed / destemmed)

Merlot grapes (crushed / destemmed)

Syrah / Shiraz grapes (crushed / destemmed)

Potassium metabisulfite (sterilize / protect)

Pectic enzyme (to improve extraction and clarity)

Yeast nutrient

Wine yeast (red wine strain, e.g., Lalvin RC212 or Clos)

Acid adjustment (tartaric acid) — optional

Sugar (granulated) — optional for Brix adjustment

Oak chips or medium toast French oak (for subtle spice and body)

Cold-stabilization materials (ice or chill control) — not a measured ingredient

Potassium sorbate (if sweetening prior to bottling) — optional

Potassium metabisulfite (for bottling)

Paxis Red Blend

fresh baked cookies

sharEable apps

grilled cheese sandwiches

house-made fries

raw oysters

Big, fat aromas of cassis, blackberry, and plum with traces of vanilla and cedar. Textured, full-bodied and larger-than-life. Limited time offering.

90+ Cellars Big Red Blend

Make Paxis Red Blend Recipe in just 48h . This red blend is very aromatic with hints of raspberry, black cherry, and spice. It has some nice juicy tannins and a short finish that does not linger.

Paxis Red Blend Recipe

Descriptors

Tasting Notes

Food Pairings

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