Wine Blends Are an Interesting Combination of Art and Science

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In years past in the U.S., red wine blends were sold by the jug as "Red Wine" or "Table Wine."  These were inexpensive wines that were blends of grapes, vineyards or even vintages. So, blends are often discounted or disregarded as being of poorer quality.

But we only need to look to France, home of some of the world’s best wines, to see that blends are nothing to turn your nose up at.  France's famous region of Bordeaux produces red blends almost exclusively.  Depending on which bank the wine is from in Bordeaux, it will be a different blend. The Left Bank is known for its blends based on Cabernet Sauvignon while the Right Bank blends are Merlot based. These blends may also include Cabernet Franc, Petite Verdot and Malbec.

Other famous regions known for their blends include the Rhône Valley that uses Grenache, Syrah and Mouvedre and the so-called Super Tuscans from Italy that may include Merlot, Cabernet Sauvignon, Sangiovese, Syrah, Cabernet Franc and others.

The main reason that winemakers produce blends is to make the best wine possible. Blending different grape varieties is useful in accentuating a particular grape's virtues. The goal is to produce a wine that is actually better than the sum of its parts. And blending allows wines to be more well balanced and complex in their aromas, flavors, colors and textures. The blended grapes can add layers of flavor that will change through the process of taking the first sip, letting it sit on your tongue and then as you swallow.

In blending wine, amounts as small as 1% of a varietal can make a difference. It’s not unusual to find blends that contain only 1% or 2% of a given varietal. And, yes, just 1% can make a difference. You may not be able to detect that 1% directly, but the winemaker has added that amount to make an overall positive difference to the final product.

Some varietals commonly used in wine blending:

  • Barbera for its acidity which helps the mouthfeel and structure of the wine

  • Carignan for its aromatic notes and to produce greater robustness with its red and black fruit flavors and its peppery finish

  • Cabernet Franc for its floral notes as well as its red fruit and peppery flavors

  • Malbec for its soft tannin and floral aromas as well as its color and flavor intensity

  • Petit Verdot for its herbal notes, as well as it bold color, flavor and tannin

  • Viognier for its floral notes and added body in white blends and its aromatic complexity and soft tannin in red blends

So, don't turn up your nose at red wine blends or question that 1% of a given varietal.  These can actually be some of the best wines in the world. Cheers!

Behind the Cork™ - Virgen Natural Red Blend

2021 Virgen Natural Red Blend ($13)

Domaine Bousquet is a family-owned winery in Mendoza, Argentina that is nestled in the mountain community of Tupungato. Their wine is organic and vegan. From the vine to the processing of the grapes to their focus on biodiversity and permaculture, their wine sets the standard for elegant, sustainable organic wine that is perfect for a gathering with friends or a quiet evening at sunset.

Domaine Bousquet “Virgen” wines are pure, not only made from organic fruit but has no sulfites added, thereby qualifying for fully organic USDA certification.

This Virgen Natural Red Blend is produced from 35% Malbec, 35% Cabernet Sauvignon and 30% Cabernet Franc. It undergoes cold maceration for 48 hours and fermentation for 10 days with indigenous and selected yeasts. It sees no oak aging.

This wine is deep purple in color with medium aromas of dark fruit and some peppery notes. On the palate, this dry wine has nice red and black fruit flavors including tart cherry along with medium tannin and acidity.

This is a tasty wine at a great price that fits right in as this week’s Behind the Cork™ Wine of the Week. Cheers!

Alcohol: 14%, Acidity-pH: 5.62/3.68, Residual Sugar: 1.84 gm/L

How to Pair Wine with Hot and Spicy Foods

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I was recently faced with a dish that was unexpectedly very hot and spicy. I then had to make a quick decision on a wine that would work with the dish without being over-powered by the food.

When pairing wines with food, the general goal is to make sure that the flavors of the food don't overwhelm the wine and cover up all of the wine's wonderful flavors. And the basic rule of wine pairing says that you should have a red wine with beef and white wine with chicken or fish.

But, hot and spicy foods can easily overwhelm a wine. Pairing options with hot and spicy foods may surprise you because the big bold red wines don’t necessarily work best.

One food and wine pairing that works with almost any meal is a sparkling wine. And it works especially well with spicy foods. It can be anything from a sparkling rosé to Champagne. And even an off-dry (slightly sweet) sparkling wine work well with spicy dishes. Putting some sweetness against a spicy flavor is surprisingly good.

The most common pairing with a hot spicy meal is to go with a white wine - one that will cut through the heat.

Riesling is a good option. Additionally, you might consider a Pinot Gris, Sauvignon Blanc or an Albariño. These wines all fit into the lighter side of white wines, having lower alcohol and higher acidity. Serving these wines well chilled can make them the perfect accompaniment for a spicy meal.

Red wine lovers have options too. But stick to a light bodied red wine, especially with a hot spicy food. A slightly chilled Beaujolais or a Pinot Noir would be a great pairing here. The problem with trying to pair a big, bold red wine with a hot and spicy dish is that these reds tend to have higher alcohol.  And what you'll find is that the higher alcohol level will add to the burn in your mouth, not reduce it.

So next time you are trying to figure out what to have with a spicy meal, try a little bubbly, a well-chilled light white wine or a slightly chilled light red wine. Cheers!

Behind the Cork™ - Beronia Crianza

2019 Beronia Crianza ($14.99)

This Beronia Crianza, from the Rioja region of Spain. Their innovative nature led them to pioneer the use of mixed oak barrels, a combination of American oak staves and French oak ends. The marriage of the two results adds a unique combination of complex aromas and flavors. American oak is widely used throughout Rioja. Hard and almost impermeable, but with a looser grain, it imparts pronounced flavors of vanilla, coconut and sweet spice. The grain of French oak is much finer than its American counterpart, and gives more subtle flavors and toasty, nutty characteristics. French oak also contributes to the soft, silken tannins found in aged red wines.

This Beronia Crianza is made primarily from Tempranillo, along with just a bit of Garnacha and Mazuelo (a.k.a. Carignan). By Rioja regulations, a Crianza (“kree-ahn-tha”) wine must be aged for a total of two years with at least one year in oak barrels. In the case of this wine, it was aged over a year in the mix oak barrels. It was then bottled and left to rest for three months prior to its release.

This wine is medium ruby in color and has nice aromatics including red fruits (cherry and raspberry) and herbal notes. On the palate this Beronia Crianza has big red fruit flavors, medium tannin and a really nice lingering finish with a bit of crisp acidity.

This Beronia Crianza Rioja is imported by González Byass USA and nicely fits as an affordable and attainable Behind the Cork™ wine of the week! Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by González Byass via Donna White Communications

How to Choose a Good Chianti

Chianti is a great wine to enjoy with an Italian meal. Whether it is spaghetti and meatballs, sausages or pizza, a Chianti is a great pairing. And it's not hard to find a good one for a very reasonable price.

Chianti is a region within Tuscany in central Italy, between Florence and Siena. And it produces the best known of the Italian wines. While the wines have been around since the Middle Ages, the Chianti region was officially established in the 18th century (1716 to be exact). But it wasn't until 1967 that the Chianti Denominazione di Origine Controllata (DOC) was created. Then, in 1984, the region reached Italy's highest level of wines, the Denominazione di Origine Controllata e Garantita (DOCG). This is important because DOC wines are the most commonly found wines in Italy, while DOCG wines only cover a handful of Italian wines with the highest of quality.

So, again, Chianti is a region, not a grape.  The wines of Chianti are made from the Sangiovese grape. Local laws require Chianti to have at least 70% Sangiovese with the more prestigious Chianti Classico having at least 80% Sangiovese.

When shopping for Chianti, look for the black rooster (gallo nero in Italian) on the neck of the bottle.  The black rooster indicates it is authentic Chianti Classico, making it easy to distinguish from the more common Chianti.

Some may also know of Chianti as the wine bottle in the straw basket.  While this was a distinguishing trait of Chianti in the past, most producers are now using the traditional styled wine bottle. But, if you're trying to create an Italian look for your meal, a bottle of Chianti with a straw basket base will certainly do. But if you're looking for a nicer bottle of Chianti, go with the rooster and one with DOCG on the bottle. Cheers!