<http://schema.org/articleBody>
"  On a recent vacation to northern California, I was lucky enough to see where one of GH&amp;#039;s favorite Chardonnay&amp;#039;s is made. Simi 2008 Sonoma County Chardonnay was one of our top picks for wines to go with seafood, particularly shellfish. Naturally, since I was in the area, I had to stop by and get a behind the scenes look. It was the perfect time to be at Simi winery in Healdsburg, California.   There were Sauvignon Blanc grapes arriving by the truckload straight from the vineyards in the area ready to be made into wine. First, they had to be unloaded from two-ton crates, then twisted into a machine that would de-stem the fruit.   While dripping with super sweet juice, the grapes were then transported to large stainless steel vats to sit and ferment. The winemakers would then add yeast to impart the initial stage of fermentation, and carbon dioxide rises to the surface and bubbles. After about 4 days, or when a certain level of fermentation is achieved, and the grapes have been stirred around and &amp;quot;punched down&amp;quot; into the vat of juice, the juice gets transferred to oak barrels and the skins and seeds discarded. For almost a year, the wine will continue to ferment and age in the barrels. There, it will take on a bit of the flavor of the wood, gaining complexity and dimension.  The sweet crustaceans we recommend to go with this particular wine might be shrimp, lobster, mussels, langoustines, or crab. Try our Corn and Shrimp Chowder, Lobster Bisque, or Chicken-Seafood Paella. For more wine tips, visit our complete GH guide to wine. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a23148/how-does-delicious-wine-get-made/>