For years, I thought, mixed as inferior to varieties of wine; No reason to feel so had gotten into my consciousness as a fact. Also in my local wine shop, they have a small section specifically called "blended wines". The implication for me was that mixed wines were worth less. Now I began to wonder why some people, including me, answered the "mixed wine" as if they were of lesser quality and heritage? Then I read an interview with Mr. Richard de los Reyes, a highly respected winemaker in California, where he said: "... Mixing farmers can make more complex wines" Wow, this is a bold statement from a winemaker with 40 years of experience making exquisite Wines.
I am positive; The average wine drinker is not aware that most wines in all price classes, are actually blends (even if the label is a particular variety). Even my favorite Petite Sirah is a blend contains three varieties; However, the label clearly recognizes as Petite Sirah. In fact, the wine with the arbitrary rule TTB corresponds to 75% of the wine is a percentage, the other 25% of the wine can be other varieties. Less than 75% of the variety, the cellar must call a red or white mixture.
In France, Bordeaux wine is regulated by the government; "The name of Bordeaux is mainly associated with the red wine cuvée (red wines are traditionally used in the blend.) The most famous red mixtures are red Bordeaux blend of 5 different varieties, whereby the proportion of each depends on the vineyard The wine ", which is put together on the site of the vine.
Buy red blends with fantasies is to buy the habits of consumers in the US as opposed to wine by sorts. Many consumers hesitate before buying blends, ask if the wine is as good as a 100% sorts. But the category is growing. That is, there must be something to say for mixtures.
I found a mixed wine that I really think is one of the best wines I have ever eaten. It is a mixture of 7 different red grape varieties that make for a very complex wine conundrum. It is appropriately called "The Riddler". Since none of the varieties used in this wine represents more than 75% arbitrarily, it will be, a stepkind a red mixture called degraded. Is wine that has become a campaign to understand why more people are not aware of blended wines, whatever the mix percentages and focus on the essentials, flavor, taste, texture and feel in the mouth.
A well-known sommelier also comments on Richard de los Reyes and his work in the premium wines such as the owner of the Row Eleven wine cellar. Most eleven online wine mainly sold in restaurants. "We are focusing on the sale of restaurants, as sommeliers are the best way to introduce new wine for wine lovers." The Sommeliers restaurant allows consumers to help the wine with a constant expert to help them, "said the Reyes. If you are new to wine or wine in general, this is the best way to learn. Give the waiter a drink and let her try with you. Take advantage of their knowledge. "
"The next statement is probably sacrileg of the '' great wines are made in the variety of vineyards," "but I think all the wines have mixed something," he continues. "Not always produced by different varieties, blends, sometimes can be different variants of fermentation of the same variety."
I am learning whether the artistic side of the wine, and that exercise makes the master, because there is no cookbook for mixing great wine. I am beginning to understand that making wonderful wines requires a wealth of experience. One must know the vines, the vineyard expresses each harvest, and how to mix these expressions into something better than the original. Most people believe that the blend consistency in flavor is to maintain. If this is true as it mixes a deficit of wine, de los Reyes mixes its skills again and creates different wines. "In my conversations c
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