Burgundy Style – Dry Red Wine

NB: If you are new to winemaking, it is worth checking out our guide to success.

Ingredients

• 600g Elderberries
• 1kg Pears
• 450g Sultanas
• 110g Blackcurrants
• 450g Grapes
• 400g Granulated Sugar
• 10g Oak Granules
• Sufficient Pectolytic Enzyme
• Gervin No. 2 Yeast
• 2g / ½ Teaspoon Yeast Nutrient
• Water to 4.5 Litres

Method

The intention is to produce a wine in the style of the modern lighter Burgundies.  Two aspects of the recipe contribute to this ideal.  First of all, I include a small number of blackcurrants to give a touch reminiscent of Burgundies; secondly, I wish to raise the tannin level.  The pears will contribute to both the tannin level and the body; the best results will be obtained if pears such as Conference can be obtained.  Wash these pears of course but cut them up and include the skins and cores.  The alcohol level should be around 13%.

This must be a ‘pulp fermentation’ of course so make sure you crush the fruit and chop the washed sultanas to facilitate the extraction of the maximum amount of flavour and sugar.  Because the yeast is quite vigorous, leave room for the inevitable frothing in the early stages.  My method is to put all the ingredients into a suitable fermentation bin except for the sugar and just add 2 litres of water.  Ferment for 4-5 days and then remove pulp and skins as far as possible by means of a sieve.  Now put the liquid into the demi-john and add to it the sugar dissolved in water.  Let the fermentation go to completion, rack and top up the wine with water nearly to the neck of the demi-john and allow the wine to clear naturally.  Then rack again and add a little sulphite solution to prevent undue oxidation and bottle the nectar!