Dow's Douro Vale Do Bomfim Portuguese Blend Recipe

Wine Making Directions

1. 1

   Prepare the Grapes

   Select ripe Touriga Nacional, Tinta Roriz, Tinta Barroca, and Malvasia Fina grapes. Remove any stems and leaves, then wash the grapes thoroughly.

2. 2

   Crush the Grapes

   Using a wine press or your hands, crush the grapes in a clean fermentation vessel to release the juice. Ensure that the skins remain intact for color and tannin extraction.

3. 3

   Add Water

   Pour 500 ml of water into the crushed grape mixture to dilute the must. This helps in the fermentation process.

4. 4

   Inoculate with Yeast

   Sprinkle 5 grams of wine yeast evenly over the surface of the must. Do not stir immediately; let it hydrate for about 15 minutes.

5. 5

   Mix the Must

   After 15 minutes, gently stir the mixture to integrate the yeast. Ensure that it is well mixed to promote fermentation.

6. 6

   Ferment the Must

   Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 7-14 days. Stir daily and monitor the fermentation process.

7. 7

   Press the Wine

   Once fermentation is complete, press the mixture to separate the liquid from the solids. Collect the liquid into a clean container.

8. 8

   Add Sulfites

   Dissolve 1 gram of sulfites in a small amount of water and add it to the pressed wine to prevent oxidation and spoilage.

9. 9

   Age the Wine

   Transfer the wine to a clean barrel or bottle for aging. Let it age for at least 6 months in a cool, dark place to develop its flavors.

10. 10

    Bottle the Wine

    Once aging is complete, bottle the wine in clean, sterilized bottles. Seal with corks or caps and store in a cool place.