Modelo Especial

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

Crisp with aromas of green apple, lemon zest, and hint of vanilla.

Sort grapes to remove stems, leaves, and bad fruit. Sanitize all equipment (crusher/destemmer, fermenter, utensils) with a sulfite solution or appropriate sanitizer.

Sort and Sanitize

Lightly crush grapes to break skins. For a crisp, unoaked-style Chardonnay with bright fruit and lemon zest aromatics, perform a gentle whole-berry crush and immediately press to separate juice from solids (use a pneumatic or basket press). Collect juice in a sanitized primary fermenter.

Crush and Press

Add crushed Campden tablet (approx. 1 tsp total solution equivalent per 20 kg) to the juice to inhibit wild yeasts and bacteria. Wait 24 hours before pitching yeast. At the same time, add pectic enzyme per package directions (about 1 tsp) to help clarify and release aromatics, and stir gently.

Sulfite and Enzyme Addition

After 24 hours, rehydrate yeast per packet instructions or make a small starter. Add yeast nutrient (1 tsp) to the juice and then pitch the rehydrated yeast. Maintain a fermentation temperature of 14–18°C (57–64°F) to preserve fruity, citrus aromatics.

Yeast Preparation and Pitching

Allow active fermentation to proceed in the primary fermenter until specific gravity drops to about 1.010–1.000 (typically 7–14 days depending on temperature and yeast). Stir daily with sanitized spoon to keep cap mixed for any solids (though juice was pressed, light lees may form). Monitor temperature to keep within target range to preserve crispness and green apple/lemon notes.

Primary Fermentation

If you did not press completely earlier and had solids, press now and return combined juice to the fermenter.

Pressing (if any solids remain)

Rack the wine off gross lees into a sanitized carboy for secondary fermentation. Decide whether to allow malolactic fermentation (MLF): to retain crisp green apple and lemon zest aromatics, avoid or inhibit MLF. If you prefer a hint of creaminess/vanilla, encourage partial MLF by inoculating with malolactic bacteria and keeping the wine at 18–20°C (64–68°F).

Secondary Fermentation/Malolactic Decision

Add the measured French oak chips (about 30 g for 20 kg juice) in a sanitized mesh bag to the carboy. For a subtle vanilla hint, choose medium toast and limit contact time (2–4 weeks) if you want only a hint. Alternatively, use 1/2 split vanilla bean or 1/2 tsp vanilla extract added late in aging for a delicate vanilla note. Taste weekly; remove oak when desired balance between fruit and oak is reached.

Oak Treatment

Age the wine on light lees for 4–8 weeks to build mouthfeel while preserving freshness. Rack off lees into a sanitized carboy and cold-stabilize at 0–4°C (32–39°F) for 1–2 weeks to precipitate tartrates. If using bentonite fining, prepare and add per package directions before final racking to help clarity.

Aging and Clarification

Test acidity and free SO2. If acidity is low, add small increments of tartaric acid (up to about 2 tsp dissolved in water) and re-test. Adjust sulfite with potassium metabisulfite (Campden) to a free SO2 of about 30 ppm for white wine (rough guideline). If you plan to sweeten, add potassium sorbate and sufficient sulfite to stabilize before sweetening.

Adjustments and Sulfite Addition

When wine is clear and stable, rack to a bottling container and siphon into sanitized 750 ml bottles, leaving about 1–1.5 cm headspace. Cork and store bottles on their side in a cool, dark place. Allow bottle aging for 1–3 months for flavors to integrate; the wine will be crisp with green apple and lemon zest aromas and a subtle vanilla note from oak/vanilla additions.

Final Rack and Bottling

Chardonnay grapes (ripe)

Campden tablets (potassium metabisulfite) - crushed

Pectic enzyme

Wine yeast (Champagne or neutral white yeast, e.g., EC-1118)

Yeast nutrient

Tartaric acid (if needed, to adjust acidity)

Granulated sugar (for potential chaptalization)

French oak chips (medium toast) or 1 small neutral oak cube

Vanilla bean (split) or 1/2 tsp vanilla extract (optional, to accent vanilla note)

Potassium sorbate (for stabilizing before sweetening, optional)

Potassium metabisulfite (Campden) for sulfite adjustment

Bottles (750 ml) and corks

Fining agent (optional, bentonite)

Chardonnay

MILKSHAKES - VANILLA, CHOCOLATE & STRAWBERRY

MILKSHAKE - COOKIES & CREAM

CHOCOLATE CHUNK COOKIE

CHEESECAKE ON A STICK

BREAKFAST WRAP

BREAKFAST CLUB - BACON OR SAUSAGE

Make Chardonnay Recipe in just 168h . Crisp with aromas of green apple, lemon zest, and hint of vanilla.

Chardonnay Recipe

Descriptors

Tasting Notes

Food Pairings

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