Sancerre Style – Dry White Table Wine

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

Ingredients

• 1 Litre Apple Juice
• 2 Litres White Grape Juice
• 200ml Pineapple Juice
• 680g Gooseberries
• 500g Granulated Sugar
• 110g Sugar for Sweetening
• Sufficient Pectolytic Enzyme
• 2-2g / ½ Teaspoon Yeast Nutrient
• 1 Teaspoon Oak Granules (Optional)
• Gervin No. 11 Yeast
• Water to 4.5 Litres

Method

This recipe produces a wine with around 13% of alcohol and an acidity of about 6 grams per litre if Gervin No. 11 yeast is used.  The gooseberry content is increased to enhance the gooseberry notes in the wine which is usually associated with the Sauvignon Blanc grape, used in producing Sancerre wines.  It has a somewhat austere note and needs a period of bottle age to reach its peak condition.

Extract the flavour from the gooseberries by freezing, so as to have a fermentation without a mass of fruit skins adding an unwanted taste.