Underground Wine Line
BLENDING GAME PREVIEW
John Tilson • 6/27/12 
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I recently posted an article about buying a wine that looked like a rosé, but did not taste like a rosé. Rosé or no I did not care for the wine (to read that article click here).
If you screw up like I did with the “rosé” and have a wine you do not like and are out some bucks (in this case $12.99), don’t despair.
This is the perfect time for the Blending Game. I happened to be finishing up a series of Blending Game tastings that will be the basis of a future Blending Game article. I had a some two buck chuck left over. I made a good blend with 1/3 Two Buck Chuck (2010 Charles Shaw Cabernet Sauvignon) and 2/3 the non-rosé rosé (2011 Domaine Des Masques Essentielle Syrah–Grenache) both at refrigerator temperature. So stuff happens! Yet it is possible to make sour grapes into something pleasing. This is one example. The Two Buck Chuck is light and simple, but has fruit. The non-rosé rosé is also light and crisp, but without much fruit or flavor. The blend was like a light, simple, fruity rosé and it was quite nice. On their own, not my glass of wine, but blended not bad! Stay tuned for a future edition of the Blending Game which will be your salvation when you inadvertently buy wines you don’t like so much! It will also feature an exposé that is likely to grab your grapes! Don’t miss it!
In Vino Veritas,
John Tilson
4 comments for “BLENDING GAME PREVIEW”
In France, when first seated at a good or excellent restaurant, I’ve often asked for their “house special Champagne cocktail”. No French waiter ever blinked or even questioned my somewhat obtuse request. They just quickly delivered something wonderful for me to drink while perusing the menu, something that delightfully changed from one restaurant to another, something that seemed a perfect introduction in that particular setting.
These were not mere Mimosas or Bellinis, but some magical ingredients blended with some nice Champagnes. I’ve not tried to do my own Champagne blendings to recreate my experiences in France but, a few times in the U.S., I tried to order the restaurant’s “house special Champagne cocktail” which invariably yielded either dazed looks from the server or some seriously failed blends.
Perhaps you have successfully created some wonderous Champagne blends and, if so, perhaps you’ll share with us a few of those Maison Tilson Champagne cocktails.
Cheers,
Bill
Hi Bill,
I know what you mean. We do the same. Usually they are liquers and often a blend. Personally, at home we just drink Champagne. Once in a while I add a bit of peach, cherry, apricot, or cassis liquer to make a type of Kir Royal. Not very exotic but sometimes for a nice fruitiness and a touch more sweetness. Probably our favorite is one we call a “Bloody Bellini” Which is a blend of Champagne and fresh orange juice with a bit of French peach liquer. This is our annual New Year’s drink on New Years day!
In Vino Veritas,
John
I have been doing this for some time since I occasionally get a wine too sweet for my palate. I like my red wines dry. Most recent example for me was the Joseph Swan 2007 Menage Le Trois Pinot. This wine was rated 93 points by WS but was way too sweet for me. I blended (half to half) a 2008
Red Tree Pinot that was good quaff-simple but dry.The result was a very nice little pinot and since I had a case of the Swan, it saved the day!
Hi Jmac,
Blending is all about personal taste. It’s a great tool. But too many people think that if they don’t like something that got a big number there is something wrong with them. The Underground is saying that is not true and that a lot of the time there is a problem with the number well as the wine descriptions.
I don’t know this particular Swan wine, but I am a big fan of the old Joseph Swan wines and the job that Rod has been doing since he took over after Joe’s death. Stay tuned. I will have an article on that soon!
In Vino Veritas,
John