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White Wine: Pressed Juice Fermented Without the Skins
White wine is made from juice alone: the grapes are pressed at once and the skins are not left in. The juice is settled to drop its lees, poured off, and fermented by the yeast that lives on the grapes. White wine has been made for at least 4,000 years.
The picture: white Trebbiano grapes in a wooden basket press, the juice running out between the staves.
Ophakathi
Several weeks
Imiyalelo
1
1
Press at once
Press at once
Put the ripe grapes straight into the press and press out the juice into a tub. Do not let the juice stand on the skins.
Izinto zokwakha zalesi sinyathelo:
Amagilebhisi ewayini avuthiwe20 kgAmathuluzi adingekayo:
Umshini wokukhama amagilebhisi
Ubhavu wokhuni2
2
Settle
Settle
Cover the tub with cloth and leave the juice in a cool place for a day so the solids sink.
Amathuluzi adingekayo:
Ubhavu wokhuni
Indwangu kashizi3
3
Rack into the amphora
Rack into the amphora
Siphon the clear juice off the sediment into a clean amphora, leaving room for froth. Cover the mouth with cloth.
Amathuluzi adingekayo:
Ishubhu lokukhipha uketshezi
I-AmforaIndwangu kashizi4
4
Ferment cool
Ferment cool
Keep it cool, around 18 °C, while the yeast on the grapes turns the sugar into alcohol. It bubbles for some weeks; when it stops, it is done.
Amathuluzi adingekayo:
I-Amfora
Ithemomitha5
5
Rack off the lees
Rack off the lees
Let the wine clear, then siphon it off the lees into a clean vessel and keep it closed and cool.
Amathuluzi adingekayo:
Ishubhu lokukhipha uketshezi
Ibhakede6
6
Juice and wine
Juice and wine
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