Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Quick to prepare scallop sashimi with tarragon, baby leeks and chicken reduction — paired with dry and aromatic Vouvray wines at an event organised by Great British Chefs.

scallops with vouvray
Tom Brown is the former head chef at Michelin-starred restaurant Outlaw's, and finalist on Great British Menu...

Impress your guests with scallop sashimi and a glass of dry Vouvray…

The post Scallop sashimi recipe with Vouvray wines appeared first on Decanter.


Quick to prepare scallop sashimi with tarragon, baby leeks and chicken reduction — paired with dry and aromatic Vouvray wines at an event organised by Great British Chefs.

scallops with vouvray
Tom Brown is the former head chef at Michelin-starred restaurant Outlaw's, and finalist on Great British Menu...

Impress your guests with scallop sashimi and a glass of dry Vouvray…

The post Scallop sashimi recipe with Vouvray wines appeared first on Decanter.

Quick to prepare scallop sashimi with tarragon, baby leeks and chicken reduction — paired with dry and aromatic Vouvray wines at an event organised by Great British Chefs.

scallops with vouvray
Tom Brown is the former head chef at Michelin-starred restaurant Outlaw's, and finalist on Great British Menu...

Great British Chefs seafood specialist Tom Brown shares his recipe in 10 easy steps:


Scallops sashimi with tarragon, baby leeks and chicken reduction


Scallops with Vouvray

For a twist on sushi – succulent and sweet raw scallops, with chicken dressing, baby leeks and tarragon.

Prep time 30 mins

Cooking time 60 mins

Serves 4 people


Ingredients


  • 8 hand-dived scallops
  • 3 baby leeks
  • 1.5 litres chicken stock
  • 1kg chicken wings
  • 150ml cold pressed rapeseed oil
  • 100ml verjus
  • 1 small bunch of tarragon
  • 1 pinch of sea salt

Method


Scallops and Vouvray

Hand-dived scallops are more more flavourful and better for the environment. These came fresh from the Isle of Mull…

1) Pre-heat the oven to 180˚C / gas mark 4.

2) Spread the chicken wings evenly in one layer on a roasting tray and roast in the oven until dark golden, sticky and caramelised.

3) Use 250ml of chicken stock to deglaze the roasting tray, ensuring to thoroughly scrape all the flavourful bits of chicken that have stuck to the tray.

4) Add all the chicken contents, along with the remaining stock, to a saucepan. Bring to a boil, then reduce to a simmer.

5) Heat until the stock has reduced by about two thirds, then pass through a fine sieve and leave to cool.

6) Trim the baby leeks and blanch them in heavily salted boiling water for 2 minutes. Refresh them in ice water, then place on a cloth to dry.

Tom’s tips on shucking scallops:

‘Hold the scallop vertically with hinges of the shell facing upwards. Work a sharp knife carefully into the hinge, before twisting your hand towards as if you were slowly revving a motorbike.

Once it pops open, slide the knife down the inside of the shell. Open it up and use your hand to separate the creamy white scallop meat from the rest of the innards.’

7) Dip the scallops in cold water and place briefly on a cloth. Then slice them in half to give two round slices. Arrange four slices per plate and generously season with sea salt.

8) Hold a sharp knife at an angle and cut thin, eye-shaped slices of the baby leeks. Put about 3 slices of leek on each piece of scallop, before adding 2 tablespoons of the chicken reduction.

9) Add another layer of flavour by drizzling 1 tablespoon of verjus and 1 tablespoon of rapeseed oil.

10) Finish by selecting the smallest blades of tarragon and arrange neatly on top to finish. Serve and enjoy!


  • Visit Great British Chefs for more scallop recipes


Why Vouvray wines were chosen to match this recipe

Scallops with Vouvray

A table of Vouvray wines at chef Tom Brown’s masterclass dinner…

White Vouvray wines are made from the Chenin Blanc grape, and come from Vouvray AOC in France’s Loire Valley. Typical dry, or sec, Vouvray wines display apple or pear flavours with a zesty acidity.

‘Vouvray has high acidity, which is countered by small amounts of residual sugar,’ said winemaker Tania Carême of Domaine Vincent Carême.

‘This creates a wine that tastes dry and balanced, to match with the different sweet and sharp elements of the dish.’

  • Test your knowledge – Chenin Blanc quiz

‘These wines stand out for working well with sushi,’ said chef Tom Brown.

‘So I thought I’d create my own twist with raw scallops and added an umami element from the chicken flavours mixed with the acidity of the verjus and rich rapeseed oil.’

Recipe by Great British Chefs, which organised this event, and write-up on Vouvray wines by Laura Seal.

Coming soon: Decanter guide to pairing wine with sushi.


Vouvray wines reviewed by Decanter:

Tom Brown was head chef at Michelin-starred Outlaw’s at the Capital and recently reached the finals of Great British Menu. He will be opening his new restaurant Cornerstone in east London, due to launch February 2018. Click here to find out more


More food and wine ideas:

  • Barbecue sardines with garlic and lemon – and wines to match

  • Tandoor grilled monkfish with a wine to match – recipe

  • Squid ink linguine with wines to match – Michel Roux Jr

  • Rillettes of mackerel on toasted Irish Soda bread – and wines to match

The post Scallop sashimi recipe with Vouvray wines appeared first on Decanter.


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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.