Making Your Own Wine Blends?

If you drink a fair bit of wine, you may find yourself with a quarter bottle or less across several bottles yearning to be enjoyed. If you were smart and Vacu-vined your wines, they should be pretty close to the day you opened them. I encountered a similar situation last night, but I only had enough wine in two bottles for one glass. What to do?

Blends are very popular these days, Cab/Shiraz, Shiraz/Viognier, Cab/Merlot, the list goes on and on. To me blends are like children, they tend to take the best characteristics from each parent and make something prettier than the original. Wine blends also add a little variety and complexity to wine.

Last night I had California Cab and Aussie Shiraz remnants, and figured what the hell, let's mix'em! I must say it was one enjoyable glass of wine. I enjoyed it so much, I might play Mr. Wizard with my wines a little more often.

Cheers!

Wine Advice courtesy of The Wine School

Starting this month I'm beginning a post series called, "Hey Keith, Help!" A friend and wine mentor Keith Wallace, owner of the Wine School of Philadelphia has graciously agreed to answer my wine questions when I'm in a pinch!

I didn't think it was possible, but recently I'm experiencing some wine "burn-out". Instead of reaching for my favorite adult beverage, I'm gravitating towards my second favorite, beer. Don't get me wrong, I LOVE beer and even brew it from time to time, but running a wine blog has certain responsibilities. So, Hey Keith, Help, I'm getting burnt out on wine. What should I do?

Keith: "WTF, burnt on wine? Actually, it is rather common for folks in the wine industry to get burnt out. Apparently, its effecting our wine tasting gurus in the blogosphere, too. Wine burn-out usually means that the fun of drinking wine has evaporated, and its become a chore. Lets bring the fun back! We need to get you back to drinking wines that will be fun and vibrant and exciting. The secret weapon here is German. A Kabinett Riesling from Mosel, in particular. I would recommend one from Dr. Thanisch.

If that doesn't do it, then its time to bring out the wine equivalent of shock therapy: a bottle of Chateau Beausjour 2003 Saint Emilion Grand Cru. Make sure to decant it about two hours before serving. That will do it."

Thanks Doc Wallace, I'll give this a shot. At the very least the medicine to cure what ails me is more wine!

For more on the Wine School of Philadelphia and to read an excellent wine blog visit, Free Wine Ratings and Wine Tasting Reports from Philly's School of Vino

Champagne, Prosecco and Cava

Who doesn't enjoy a tipple of Champagne from time to time? I personally enjoy saying Champagne, like Christopher Walken in SNL's "The Continental": Champanya. But I digress...

While I do enjoy Champagne, I rarely want to spend more than $10-$15 on a bottle. Champagne grown exclusively in the Champagne region of France tends to get a little expensive if you really want the good stuff. So I reach it's attractive and inexpensive cousins, Prosecco & Cava. Prosecco coming from Italy and Cava coming from Spain. If you've read some of my previous posts you know this further solidifies Spain in my mind as one tastiest and affordable places for wine in the world. Both Prosecco and Cava impart a little more fruitiness too, something I look for in every wine I drink.

As the weather gets a little warmer and you head to your locale wine store, pick-up a bottle of Prosecco or Cava for your next picnic, I guarantee you'll be an instant convert. Looking for a headstart? Look for the maker Bisol, affordable and delicious!

Cheers!

Delinquent Blogger!

Ok, I'm over my cold now and back on the sipping trail! I'm doing some wine shopping this weekend and will post my latest musings on Sunday.

Cheers!
Daniel