Sauvignon Blanc, Raimbault Et Fils Recipe
Make Sauvignon Blanc, Raimbault Et Fils 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
Method
Wine Production Directions
- 1
Harvesting the Grapes
Harvest the Sauvignon Blanc grapes at optimal ripeness, usually in late summer to early fall. Ensure that the grapes are in good condition and free of rot.
- 2
Crushing and Pressing
Crush the harvested grapes to release the juice. Use a wine press to extract the juice from the crushed grapes, separating the skins and seeds from the liquid.
- 3
Fermentation
Transfer the extracted juice into a fermentation vessel. Add the wine yeast to the juice and mix well. Allow the juice to ferment at controlled temperatures (about 15-20°C) for 2-4 weeks, monitoring the fermentation process closely.
- 4
Adding Sulfites
After fermentation is complete, add potassium metabisulfite to the wine to prevent unwanted microbial growth and oxidation. Stir well to ensure even distribution.
- 5
Malolactic Fermentation
Introduce malolactic bacteria to the wine to convert harsh malic acid into softer lactic acid. Allow this process to take place for about 2-3 weeks at a warmer temperature.
- 6
Stabilization and Filtration
Once malolactic fermentation is complete, stabilize the wine. Filter the wine to remove any remaining solids and bacteria. This process may take a few days to ensure clarity.
- 7