a good glass of wine

A Good Glass of Wine October 2006

by Wini Moranville

If you’ve been choosing wine based on a single grape—Chardonnay, Merlot, Pinot Grigio—maybe it’s time to veer off that beaten path and try a blend. After all, European winemakers have been blending grapes for centuries with revered results (those famous red Bordeaux, for example, are blends). Winemakers everywhere are coming up with unique, anything-goes formulas, and the results can range from satisfying, any-night sips to head-turning party picks. More great news: many are good values, too.

Curious? A good way to start is to try a blend that features your favorite grape mixed with some new dancing partners. Here some inexpensive, reliable picks and the grapes that go into each.

White Blends

Big House White 2004 California White Wine—Viognier, Chenin Blanc, French Colombard, Sauvignon Blanc, Pinot Blanc and Marsanne; $10
Joseph Phelps Pastiche 2004 California White Table Wine—Sauvignon Blanc and Chardonnay; $13
Ménage à Trois 2005 California White Table Wine (from Folie à Deux Winery)—Chardonnay, Muscat and Chenin Blanc; $12

Red Blends

Alice White South Eastern Australia Cabernet Shiraz; $6.99
Wild Bunch 2003 California Red Wine—Zinfandel, Syrah and Barbera; $10
St. Francis Winery 2002 Sonoma County Red—Merlot, Zinfandel, Grenache and Sangiovese; $12

Hi all,

Just wanted to say that the herbs on the foods that you prepare can enhance the flavors in your wine. My new match is beef with rosemary. I cook any kind of beef in gravy with two sprigs of fresh rosemary leaves finely chopped in my gravy. Buy a plant at a nursery and put in your kitchen window sill. You will always have it around. Try a cabernet sauvignon or merlot with the meal. You feel like you are eating fall/winter off of your plate!

Lorrie

llebeaux
10/23/06 9:30 AM

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