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Requested Recipe:

SAUVIGNON BLANC WINE

"Thank you for your response. I am also looking for a
Sauvignon Blanc recipe." Lonni, Boise, Idaho




Sauvignon Blanc


Vitis vinifera var. Sauvignon Blanc is the classic, crisp, aromatic, dry white wine of Pouilly-Fumé, Pouilly-sur-Loire and Sancerre, and is the most common blending partner of Sémillon. Properly oaked, this wine can mature for 10, 12 or even 15 years in the bottle, but most is concumed young to capture the zesty fruitiness of its youth.

Sauvignon Blanc shines best in the Loire, where the flinty soil is said to fumé or "smoke" the grape, and where Blanc Fumé originated as a distinct style of this grape. Both California and New Zealand have capitalized on this grape and this style, but it is made in a wide variety of styles, both purely varietal and blended. The recipe below makes 5 U.S. gallons (19 liters).


Sauvignon Blanc Wine
(recipe for 5 gallons)



Pick grapes when fully ripe, discarding any unripe or spoiled grapes from clusters. Crush and destem the grapes. Add pectic enzyme to the crush and stir with wooden paddle. Cover and set aside 2 hours. Press grapes and transfer juice to primary fermentation vessel, stirring in ¼ tsp potassium metabisulfite and covering primary. Let sit 8 hours. Adjust acidity and sugar as required (starting specific gravity should not exceed 1.090 unless naturally) and stir in yeast nutrient. Add activated yeast starter gently so starter remains at or near surface (stir shallowly). Recover primary and after 12 hours stir deeply and recover again. Ferment in primary until specific gravity drops to 1.000. Stabilize, rack to secondary, attach airlock, and set in a cool place. Rack after 30-45 days, fine with Bentonite and allow additional month to clear. Rack again, adding ¼ tsp. potassium metabisulfite. Cold stabilize the wine for 30 days and rack again. Allow to age 60 days in cool place, stabilize if wine will be sweetened (if to be a dry wine, add another ¼ tsp. potassium metabisulfite), sweeten to taste, and bottle. Allow 3 months before tasting. [Author's own recipe]


My thanks to Lonni in Boise, Idaho for this request.


This page was updated October 2nd, 2002

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