Recipes for good wine
The more you study the subject of wine, the more you realize how much it has in common with the subject of food. No wonder so many people who enjoy cooking eventually find themselves intrigued with the production of wine.
A bottle of wine is a recipe of sorts. The winemaker decides which grapes (or other fruit for that matter) will be blended into the final recipe. Some wines are made from a single grape because that grape stands on its own just fine. Some wines are a combination of certain grapes that seem to bring out the best in each other.
Wines that are made from a single grape are often labeled as the name of that grape. These wines are called varietals, and there are lots out there. In whites, you’ll find Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio and many more. In reds, the top sellers are Cabernet Sauvignon, Merlot, Pinot noir, shiraz and Malbec. These wines are made from that one grape in particular.
Or are they? Well, maybe not. In the United States, the law states that if you want to name your wine after the grape, you must have at least 75 percent of that grape in the bottle. That certainly opens up some room for creativity.
You may be drinking a blended wine and not even realize it. When you buy a California Cabernet Sauvignon, you’ll find that a good majority have a small percentage of Merlot thrown into the mix (although you may not see that on the label). There is a good reason for this. Cab Sav can be a little rough around the edges, and Merlot seems to “round” it out quite nicely. On the other hand, some American Merlots will contain a splash of Cabernet Sauvignon, just to kick that too-smooth Merlot up a notch.
As most winemakers have discovered, you can create some very interesting, if not better wines, if you have some leeway in blending.
In a similar way, chefs have discovered that a little tarragon and shallot can turn a nice hollandaise into an even better béarnaise sauce. And think about all of the different marinara sauce recipes out there that can be tweaked by the amounts of tomato paste, tomato pure, oregano, onion and garlic that the chef decides to use. Of course, we know which recipe is always the best. Your grandma’s, hands down.
I love tomato juice. It is delicious, pure and healthy. But add some more vegetables to the mix, and there is no question. V-8 juice definitely makes the better Bloody Mary.
It’s all about the blend. And while some wines definitely are a one-grape statement, it is the blended beauties out there that can offer you some exciting taste options that are often a great bang for your buck.
Many sparkling wines of the world are blends, mimicking the classic Champagnes that are blends of Chardonnay, Pinot noir and Pinot meunier. Although Champagne can be pricey, treat yourself to a “knock-off” from the land down under. Jacob’s Creek Brut Cuvee Chardonnay-Pinot Noir is a fun fizzy that delivers a taste of the real stuff at a fraction of the cost ($10). With 80 percent Chardonnay (white grape) and 20 percent Pinot noir (red grape), it is crisp and lively, and delivers a toasty, baked apple flavor. This is a total steal in my opinion, and my new summer house wine. Remember, sparkling wine is not for special occasions only.
I would never have thought that Chardonnay and Riesling, which are two completely different white wines, could come together in harmony. But Dr. Frank has done it again. Salmon Run Cold Brook White 2008 ($9) has rich Chardonnay flavors of apple and pear, backed by the racing acidity of Finger Lakes Riesling. What’s not to like? My parents are buying this by the case.
Other must-tries in blended whites include Con Class Rueda from Spain ($9) and Colombo “Les Abeilles” Cotes du Rhone Blanc ($10). Also, look for Rosé wines from Provence like Domaine Houchart ($10) and Relais de Cavalier ($13). Great summer stuff.
A recent surprise comes from the Davey Family in McLaren Vale. It is a red blend of shiraz, Cabernet Sauvignon and Tempranillo. It is called Screwed (has a screw cap), is loaded with yummy dark berry fruit, and will cost you a whopping $8. Leave it to those Aussies.
Probably the most famous red blend in the world is Bordeaux. The red wines of Bordeaux (France) are blends of two or more of the following grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Malbec. Each of these grapes brings a little something different to the mix, resulting in a wine that has been worshipped for centuries. The entire world tries to imitate this blend. In the United States, these wines are referred to as “Meritage” wines, meaning a Bordeaux blend.
Recently, I attended a “blending” party in the name of wine research. We had an assortment of varietal wines made from the above red grapes, and experimented in blending them to see if we could create our own signature Meritage wines. Now, before you cringe, keep in mind that we did not use expensive, boutique Napa Valley Cabernet Sauvignon here. Anything for less than $5 will do.
Quite an eye-opening experience to see what a good cook can do with wine.
Who made the best blend?
Well, it’s like marinara sauce. Beauty is in the eye of the beholder, or I should say the creator. Support the creative winemakers of the world, and try a blend today.