2017 Chavy-Chouet | 1er Cru Folatieres

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Hand-pick ripe Gamay and Cabernet Franc grapes from the vineyard, ensuring they are free from any rot or damage.

Place the harvested grapes into a clean fermentation vessel. Use a grape crusher to gently crush the grapes, releasing their juice.

Allow the crushed grapes to ferment for about 7-14 days at a controlled temperature of 20-25°C (68-77°F). Stir gently to ensure even fermentation.

Once fermentation is complete, press the mixture to separate the wine from the grape skins. Use a wine press for this process.

Transfer the pressed wine to oak barrels for aging. Let it age for a minimum of 6 months to enhance the flavors.

After aging, filter the wine and transfer it into clean bottles. Seal with corks and label them appropriately.

Chill the bottle of Henry Varnay wine before serving. Pair it with a light cheese platter or roasted vegetables for optimal enjoyment.

Make Gamay/Cab Franc/+ Henry Varnay Recipe in just 3h . Loire Valley, France, NV