Grenache, Alto Moncayo Recipe
Make Grenache, Alto Moncayo Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Ingredients
Flavoring and Aeration
Method
Wine Preparation
- 1
Harvesting and Crushing Grapes
Harvest the Grenache grapes at their peak ripeness. Crush the grapes to release their juice. You can use a grape crusher or a clean manual method.
- 2
Adding Yeast
Add the wine yeast to the crushed grape juice. Stir gently to ensure even distribution of the yeast.
- 3
Fermentation
Transfer the mixture to a fermentation vessel. Allow it to ferment at a controlled temperature of around 20-25°C (68-77°F) for 7-14 days, or until fermentation is complete.
- 4
Pressing
Once fermentation is complete, press the mixture to separate the liquid from the solid grape skins. Collect the free-run wine in a clean container.
- 5
Add Sulfur Dioxide (if using)
If using sulfur dioxide, add it to the wine for preservation. Stir gently to mix.
- 6
Aging with Oak Chips
Add the oak chips and the split vanilla bean to the wine for flavor. Seal the container and let it age for 1-3 months, tasting periodically.
- 7
Sweetening
After aging, taste the wine and add honey to sweeten as desired. Mix well.
- 8
Bottling
Once the desired flavor profile is achieved, bottle the wine using sanitized bottles and corks. Store in a cool, dark place.
Serving Suggestions
- 9
Chilling the Wine
Before serving, chill the wine in the refrigerator for at least 2 hours.
- 10
Serving
Pour the Grenache into glasses and serve chilled. Pair with seafood, grilled chicken, or light pasta dishes for the best experience.