One True Vine

Summer Dreams

Massican

Ferrari-Cerrano

Quattro Theory

Illumination

Cakebread

Route Stock

Ceritas

Duckhorn

Kunde

Cakebread Cellars

Orin Swift

Paul Hobbs

Peter Michael

Kistler

Flowers

1818

Perrier Jouet

Taittinger

Moet Chandon

Athletic Brewing Co “Run Wild” IPA

Veuve Cliquot

Austin Cider

Sanitize all equipment (fermentation vessel, airlock, spoon) with a no-rinse sanitizer. Pour 5 L of Sauvignon Blanc grape juice into a 6–7 L sanitized fermentation vessel. If using fresh-pressed juice, keep it cold and proceed quickly to prevent unwanted microbial growth.

Sanitize and prepare juice

Dissolve 1 tsp (approx. one crushed Campden tablet equivalent) of potassium metabisulfite in a small amount of the juice and add to the vessel. Stir gently, cover, and let sit for 24 hours to kill wild yeasts and bacteria.

Sulfur treatment

After 24 hours, measure acidity and sugar (use pH meter and a hydrometer if available). If the wine lacks perceived acidity, dissolve up to 1 tsp tartaric acid in a small amount of juice and add gradually, tasting or testing until desired TA is reached. If the must's SG is low and you want a higher final alcohol, dissolve up to 50 g sugar in a little warm juice and add to raise starting specific gravity (target initial SG around 1.070 for a fuller-bodied white).

Adjustments (optional)

Add 1 tsp pectic enzyme and 2 tsp yeast nutrient to the must and mix thoroughly. Let sit for 1–2 hours to allow pectic enzyme to work on haze-producing pectins.

Add pectic enzyme and nutrient

Rehydrate chosen wine yeast per manufacturer's instructions (usually in 25–50 ml warm, sanitized water for 10–15 minutes). Pitch the yeast into the must and fit an airlock. Ferment at a controlled temperature of 14–18°C (57–64°F) for Sauvignon Blanc-style aromatics. Fermentation should begin within 24–48 hours; vigorous fermentation may last 5–14 days.

Pitch yeast and start fermentation

Check specific gravity every 2–3 days. When SG drops to around 1.000–0.995 (or fermentation has slowed significantly), proceed to rack. Keep fermentation covered and protected from oxygen exposure beyond necessary; use an airlock.

Monitor fermentation

If you performed chaptalization or acid adjustment before fermentation, revisit measurements after primary fermentation stops. If further adjustment is required (rare after fermentation), correct carefully: add small increments of tartaric acid dissolved in wine, mixing and testing after each addition. Do not adjust sugar after fermentation unless back-sweetening with sulfite and stabilization steps (see Clarification & Stabilization).

When primary fermentation has slowed and most lees have settled (SG ~1.000 or lower), siphon (rack) the wine off the gross lees into a sanitized secondary carboy, leaving sediment behind. Top up with a small amount of sanitized water or wine to minimize headspace.

First racking

To reduce tartrate instability, chill the carboy to 0–4°C (32–39°F) for 1–2 weeks. This will precipitate potassium bitartrate crystals. Remove crystals by racking the clear wine off the sediment.

Cold stabilization (optional)

If the wine remains hazy, prepare and add the fining agent (e.g., 10 g bentonite rehydrated per package instructions, or isinglass per directions). Stir gently and allow wine to settle for 1–2 weeks, then rack off fined lees into a clean sanitized carboy.

Fining and cold clarification

Measure free SO2; add 0.5 tsp potassium metabisulfite (dissolved in a small amount of wine) to bring free SO2 to appropriate levels for bottling (target ~30 ppm free SO2 for a white wine, adjust using a testing kit). Mix gently and let rest 48 hours, then test again.

Stabilize and sulfite

Ensure clarity, stability (no reappearance of haze after cold test), and desired taste. If you plan to back-sweeten, stabilize with sorbate at this stage per product instructions and re-sulfite appropriately before sweetening.

Final checks

Sanitize 7 bottles, corks, and bottling equipment with sterilizing solution or by boiling corks in water. Rinse if necessary and keep everything sanitary.

Prepare bottles

Siphon the stabilized, clear wine into a sanitized bottling bucket and fill bottles, leaving about 1–2 cm (1/2 inch) headspace. Add dissolved potassium metabisulfite (from earlier) if not already added to reach the desired final free SO2.

Bottle the wine

Insert corks using a corker. Label bottles with varietal and bottling date. Age 2–6 months in a cool, dark place before drinking for a fresh Sauvignon Blanc style; longer aging (6–12 months) can soften and integrate flavors.

Cork and age

Chill to 8–12°C (46–54°F) before serving. Pour gently to avoid disturbing any remaining sediment.

Serving

fresh Sauvignon Blanc grape juice or high-quality juice concentrate (unfermented)

wine yeast (Saccharomyces cerevisiae strain for white wines, e.g., EC-1118 or QA23)

yeast nutrient

pectic enzyme

campden tablets (potassium metabisulfite)

tartaric acid (for acid adjustment)

granulated sugar (for chaptalization, optional)

cold stabilizing salt (potassium bitartrate) — optional

fining agent (bentonite or isinglass)

potassium metabisulfite (for bottling)

sterilized wine bottles

corks

bottle sterilizing solution (or boiling water)

Place the Sauvignon Blanc and club soda in the refrigerator at least 1 hour before serving so they are well chilled. Meanwhile, using a vegetable peeler, shave 3 long cucumber ribbons from a firm cucumber. Cut a thin lime wheel and pick 2 small mint sprigs. Keep garnishes chilled.

Chill and prepare garnishes

In a large mixing glass or pitcher, add 1.5 cups chilled Sauvignon Blanc, 1 tablespoon elderflower liqueur, 2 teaspoons fresh lime juice, and 1 teaspoon simple syrup. Stir gently for 10–15 seconds to combine flavors without flattening the wine.

Combine base ingredients

Slowly pour in 0.5 cups chilled club soda and add 2 dashes of Angostura bitters. Give one gentle stir (4–5 seconds) to incorporate the soda and bitters while preserving effervescence.

Add sparkle

Fill two large wine glasses or two short tumblers with 3 large ice cubes each (total about 6 cubes). Divide the cucumber ribbons between the glasses, tucking them along the inner wall for visual appeal. Strain or pour the mixed wine evenly between the two glasses.

Build the glass

Float one thin lime wheel on top of each glass and gently slap a mint sprig between your palms to release aroma, then place it upright as a garnish. Taste and adjust sweetness with more simple syrup (½ teaspoon increments) if desired. Serve immediately.

Garnish and finish

Sauvignon Blanc (chilled)

Elderflower liqueur (e.g., St-Germain)

Fresh lime juice

Simple syrup (1:1)

Club soda (chilled)

Angostura bitters

Cucumber ribbons

Fresh mint sprigs

Thin lime wheel

Ice (large cubes)

Place the Sauvignon Blanc and club soda in the refrigerator ahead of time so they are well chilled. Thinly slice a cucumber into a ribbon and cut a lemon wheel for garnish.

Chill and prep

In a mixing glass or cocktail shaker, gently muddle the mint leaves and basil leaves with the simple syrup and fresh lemon and lime juice. Use 4–6 gentle presses — you want to release the essential oils without shredding the herbs, which can make the drink bitter.

Add the chilled Sauvignon Blanc and the dry vermouth (if using) to the herb mixture. Add a handful of large ice cubes (about 1 cup) to the shaker or mixing glass.

Stir gently for 10–12 seconds to chill and lightly dilute. If you prefer, you can very gently roll the mixture between two mixing glasses rather than vigorous shaking to preserve aromatic lift.

Strain the wine mixture into a chilled wine glass over fresh large ice cubes (or serve without ice if preferred). Top with the chilled club soda (about 1 oz) to add brightness and effervescence.

Garnish with the cucumber ribbon and lemon wheel: thread the cucumber ribbon along the inside of the glass or drape it on the rim, and float the lemon wheel on top. Gently clap the remaining mint leaf between your palms and drop it in as an aromatic finishing touch.

Serve immediately. Encourage sipping slowly to enjoy the herbaceous and citrus notes that complement the Sauvignon Blanc.

Dry vermouth (optional, for added aromatics)

Fresh lemon juice

Fresh mint leaves

Fresh basil leaves

Cucumber ribbon

Lemon wheel

Place a white wine glass or large coupe in the freezer for 5–10 minutes or fill briefly with ice water while you prepare the rest of the cocktail to ensure the drink stays cold.

Chill glassware

If you don't have simple syrup prepared, combine equal parts granulated sugar and hot water (e.g., 1/4 cup sugar + 1/4 cup hot water), stir until dissolved, cool before using.

In a cocktail shaker, add the gin, St. Germain, fresh lemon juice, and simple syrup. Add one large handful of ice (about 6–8 medium cubes).

Vigorously shake the mixture for 8–10 seconds to chill and lightly dilute. This integrates the liqueur and citrus while slightly lowering alcohol intensity.

Shake and chill

Discard ice or water from the chilled wine glass. Fill the glass about halfway with fresh ice cubes (if serving over ice) or leave empty for a neat presentation. Double-strain the shaken mixture (fine strainer optional) into the prepared glass.

Strain into glass

Slowly pour the chilled Sauvignon Blanc over the back of a spoon into the glass to gently float the wine and preserve effervescence and aromatics. Aim for 6 oz of wine so the cocktail remains wine-forward.

Top with Sauvignon Blanc

Garnish with a lemon wheel or twist placed on the rim and a fresh mint sprig gently slapped between your palms to release aroma, then rested in the drink. Serve immediately.

Sauvignon Blanc (well chilled)

Dry gin

St. Germain (elderflower liqueur)

Ice cubes

Lemon wheel or twist

Fresh mint sprig

Place a white wine glass in the refrigerator for 10–15 minutes or fill it with ice water for 3–5 minutes while you prepare the accompaniments. Empty the ice water and dry the glass before pouring.

Chill and prepare glass

Place 3 ice cubes into the chilled glass if you prefer the wine extra-cool (optional).

Pour 1 cup (about 240 ml) of well-chilled Sauvignon Blanc into the prepared glass, leaving room at the rim for aroma—about 3/4 full of the glass bowl.

Twist one lemon peel over the wine to express the oils, then drop the twist into the glass for a bright citrus accent.

Spread 2 tablespoons of room-temperature goat cheese evenly across 6 cucumber slices (about 1/3–1/2 teaspoon per slice).

Assemble goat cheese cucumber bites

Drizzle the goat cheese-topped cucumber slices with 1 teaspoon of honey, a light drizzle across the surface to add a hint of sweetness that complements the Sauvignon Blanc's acidity.

Place a small sprig of fresh dill on 3 of the cucumber bites for herbal brightness (optional).

Lightly toast 12 Marcona almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring constantly until fragrant. Allow to cool. Arrange the almonds and 6 pieces of crisp baguette or crackers on a small board alongside the cucumber bites.

Arrange nuts and crackers

Finish the board with a small pinch (about 1 teaspoon) of cracked black pepper over the remaining cucumber bites or goat cheese if you like a spicy contrast.

If desired, lightly bruise the fresh dill sprig by crushing it between your fingers and rest it on the serving board to release aroma; do not add directly to the wine unless you want a delicate herbal note.

Lemon twist

Goat cheese (soft, room temperature)

Honey

Cucumber slices

Marcona almonds (lightly toasted)

Crisp baguette or crackers

Fresh dill

Cracked black pepper

Chill a white wine glass or large stemmed glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink. Using a vegetable peeler, slice a thin long ribbon of cucumber and set aside. Twist a lemon peel into a curl and pick a fresh mint sprig. Remove the glass from the freezer or empty the ice water and pat dry.

Chill and prepare

Optional: Run the lemon twist around the rim and drop it into the glass for bright citrus aroma.

In a mixing glass or small pitcher, add 1 cup chilled Sauvignon Blanc, 1/2 tablespoon elderflower liqueur, 1/2 tablespoon freshly squeezed lemon juice, and 1/2 teaspoon simple syrup. Stir gently with a bar spoon or small spoon for 8–10 seconds to combine. This balances the wine’s acidity with a floral-sweet lift.

Combine base flavors

Add 1/2 cup chilled club soda to the mixture and stir once gently to preserve bubbles. Adjust club soda slightly to preference for more or less fizz.

Add effervescence

Place 3–4 ice cubes into the chilled glass. Pour the mixed wine and soda over the ice, stopping to hold back herbs if you prefer them not fully submerged.

Ice and pour

Add the cucumber ribbon by draping it along the inside of the glass or threading it onto a cocktail pick to rest on the rim. Nestle the mint sprig against the glass so the aroma rises as you sip. Place the lemon twist on the rim or drop it in. Give the surface one gentle stir to marry the garnish aromatics with the drink.

Serve immediately while chilled and effervescent. Provide a straw or sip from the rim to experience the layered aromatics (cucumber, mint, lemon) with the bright Sauvignon Blanc and floral elderflower notes.

Lemon juice (freshly squeezed)

Simple syrup (1:1 sugar to water) or honey syrup

Ice (cubes)

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal. Let the butter come to room temperature if not already.

Prepare

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined. Set aside.

Dry ingredients

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed until smooth and slightly pale, about 1 minute. Gradually add the granulated sugar and continue to beat on medium-high until light and fluffy, about 3 to 4 minutes, scraping the bowl down as needed.

Cream butter and sugar

Add the eggs one at a time, beating well and scraping down the bowl after each addition so the mixture stays emulsified. Mix in the vanilla extract and lemon zest (if using). The batter may look slightly curdled—this is fine.

Add eggs and flavor

Reduce mixer speed to low. Add one-third of the dry ingredients and mix just until combined. Then add half of the Cakebread Sauvignon Blanc, mix until incorporated. Add another third of the dry ingredients, then the remaining wine and milk combined, mix briefly. Finish by adding the remaining dry ingredients and mix just until no streaks of flour remain. Do not overmix.

Incorporate wine and milk

Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.

Bake

Remove the pan from the oven and set it on a wire rack. Let the cake cool in the pan for 15 minutes, then use the parchment overhang (or run a knife around the edges) to lift the cake out onto the rack. Cool completely, about 1 to 1.5 hours.

Cool

Once cooled, dust the top lightly with powdered sugar if desired, slice and serve. This cake pairs well with a chilled glass of Cakebread Sauvignon Blanc.

Finish and serve

all-purpose flour

baking powder

fine sea salt

unsalted butter, room temperature

granulated sugar

large eggs

vanilla extract

Cakebread Sauvignon Blanc

whole milk

fresh lemon zest (optional)

powdered sugar (for dusting, optional)

In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped onion, carrot, and celery and sweat gently about 4–6 minutes until softened but not browned.

Deglaze

Add the smashed garlic and cook 30 seconds until fragrant. Stir in the bay leaf, thyme sprigs, parsley stems, and peppercorns.

Add Aromatics

Pour in the 2 cups of American Chardonnay and increase heat to medium-high. Let the wine come to a gentle boil and reduce by roughly half, about 6–8 minutes. This concentrates the wine flavor and cooks off alcohol.

Deglaze with Chardonnay

Add the chicken stock and 1 cup cold water. Bring the mixture to a gentle simmer, then lower heat so it barely simmers. Skim any foam or impurities that rise to the surface with a spoon for clarity.

Combine Stocks

Simmer gently, uncovered, for 25–30 minutes to allow flavors to meld. Maintain a low simmer — small bubbles — to avoid clouding the stock.

Simmer

Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, pressing lightly on solids to extract liquid but not forcing cloudy particulates through. Discard solids.

Return the strained stock to low heat. Stir in 1 teaspoon sea salt and the lemon zest. Taste and adjust seasoning — add up to 1/2 teaspoon more salt if needed.

Mount the stock: remove from heat and whisk in the 1 tablespoon cold cubed unsalted butter until melted and slightly glossy. This enriches and rounds the mouthfeel.

Cool and store: let the stock cool to room temperature, then refrigerate in a covered container up to 3 days or freeze up to 3 months. Reheat gently before using.