The Recipe - May 20, 2023

With 3 trips to the hardware store to get the correct numbers and a few phone calls about the “Dirt Road White” color we can now move past the mailbox incident from the Chilean Pinot Grigio delivery.  It’s time to talk about making the wine. 

Unlike a recipe for a savory salmon and tomato dish, my recipe for winemaking is simple. The Pinot Grigio was pumped into my stainless-steel tank a week ago.  I tasted it, tested the pH, and the brix (weight of sugar) to ensure the wine would be balanced after fermentation much like you would adjust ingredients in a good recipe. 

Contrary to popular belief, white wines are more acidic than red wines. This acidity lends a crispness to the wine which is makes it great for summer drinking. A light bodied wine is dependent on the sugar in the grape juice because that directly impacts the alcohol by volume.  

In this Pinot Grigio there were minor adjustments needed before rehydrating and awakening the yeast to be pitched into the wine.  Once pitched, I checked the brix often until the hydrometer measured below 0 which took a little under a week. Now the wine will sit until it settles, and then we will pump it off the lees (sediment in the bottom of the tank) and then work a bit on clarification. 

This wine is being made specifically to drink young.  In a young wine you can expect the fruit to come first in your tasting experience. This combined with the acid, aromas, and body makes a beautiful balanced mouthfeel in this garagiste style white wine.  I am hopeful that it will be ready for the kegerator by July 4th. As for the savory Salmon, I am still waiting for that recipe but imagine it will pair perfectly with this Pinot Grigio.

Peace, Love, and Sangiovese Rosé for Memorial Day,

Sharon