So I popped a 2005 Columbia Crest Merlot GE the other night, and found it to be pretty good, but SOFT and thin. Last night, I opened a 2005 EOS Petite Sirah, which I found to be okay as well, but nothing to write home about. Both, mid-80 point efforts, IMO.

Anyways, today, I said, "what the hell" and did a 50/50 mix in my wine glass. I'm no Rodenstock, but I'd give the result two more points than either alone. The result pepped up the Merlot, and toned down the Welch's grape juiciness of the PS.

Anybody ever monkey around with this sort of thing at home?

http://www.cellartracker.com/wine.asp?iWine=490266

I think you're onto something indy, I've heard several stories from winemakers where the blends they now sell started out as mistakes! I've got some 2000 Bordeaux that is underwhelming and some more recent vintage Aussie stuff that is over the top. Not sure if blending some vastly different wines styles and vintages is a great idea or not but I guess I'm not risking much except a couple $20 bottles of wine. I'll give it a try and see what happens. Maybe I'll do a blind tasting with the wife, not telling her about the blending, and see what she thinks....

quote:

I'm no Rodenstock

All you need now are the Thomas Jefferson bottles and who knows?

quote:

Originally posted by khmark7:

quote:

I'm no Rodenstock

All you need now are the Thomas Jefferson bottles and who knows?

I've been busy hauling in a pile of dirt for the basement, and have contacted Petrus Labels for a bulk order. Know of a good glass blower?

On accident I have poured a different wine into a glass where I still had a bit of another one left. Sometimes you get an interesting combination and think it is better, but that might be the alcohol kicking in.

We talked about this at one of the MD offlines...quite an interesting idea and would make for a fun wine tasting/get-together.

Glad to see it worked out with your "home" blend!

I have one friend who does this frequently (mix wines). I have another friend who is appalled by this. I can't invite them over at the same time.

I've thought about marketing a blend of Butterdragon Hill and Baconbrook. 50/50 of the 04 is pretty tasty.

quote:

have one friend who does this frequently (mix wines). I have another friend who is appalled by this. I can't invite them over at the same time.

Put me in the "appalled" catagory.

Sounds like some of you need to buy more interesting wine. Plenty of great blends out there - made by real vinters.

There was another thread about this not too long ago.
Yes, I mix red wines, not routinely, but frequently enough. The reason has already been hinted at, to adjust acidity. It really does result in a more enjoyable wine than one that is too soft and another that is too tart.
I do this only with varietals that I consider compatible-usually from a set including Cab, Merlot, Sangiovese, and Syrah. My own super-Tuscan. Only wines that are already open get mixed. If anyone is appalled, that adds to the fun.

Take a young cab that is a tad raw and blend in a soft merlot like CC. A very drinkable wine is the result. The winemakers do it why can't we? Appalling is a word used by those who have't tried this experience. Or else you are lousy blenders. Works well with whites also. Good going indybob.

Uhhhh.. No.

quote:

Originally posted by Hunter:

Put me in the "appalled" catagory.

Sounds like some of you need to buy more interesting wine. Plenty of great blends out there - made by real vinters.

Ha, true enough, but I'm sure even you get caught with a mediocre inexpensive bottle every now and then, eh? I suppose you could deign to choke it down, or turn it into pasta sauce, but that wouldn't be any fun would it?

For all you non-appallees, any other "recipes" you've stumbled upon (thanks for those above)? Anybody get nuts with it and mix red and white?

I had a bottle of Condrieu (Viognier) and a bottle of Crozes-Hermitage (Syrah) open at the same time last week and tried blending a glass of "Cote-Rotie." Results weren't terrible... and I don't see anything wrong with experimenting.

quote:

Originally posted by Gigond Ass:
Uhhhh.. No.

Uhhhh.. what he said.

I took a 2005 Mollydocker and needed to get the alcohol level down so I blended it with equal parts of 151 Proof rum.......that did the trick significant heat reduction on the backend



Gibby

quote:

Originally posted by Sticky2:
On accident I have poured a different wine into a glass where I still had a bit of another one left. Sometimes you get an interesting combination and think it is better, but that might be the alcohol kicking in.

Sticky,

I'm going to be up in your neck of the wood's tonight at a blind tasting of 1997 Napa/Sonoma Cabs at Yve's Bistro. I'm new here so I thought I'd check and see if you are going to this event because then I would actually know you! (unlike anyone else on this board)

quote:

Originally posted by indybob:
For all you non-appallees, any other "recipes" you've stumbled upon (thanks for those above)? Anybody get nuts with it and mix red and white?

Now who hasn't had a girlfriend that mixed her own roses?

quote:

Originally posted by Gibby:
I took a 2005 Mollydocker and needed to get the alcohol level down so I blended it with equal parts of 151 Proof rum.......that did the trick significant heat reduction on the backend



Gibby

I don't do it but it doesn't apall me. You can also take a CA cab and put a sweaty sock into it to make it "old world."

quote:

Originally posted by jgreen:



I don't do it but it doesn't apall me. You can also take a CA cab and put a sweaty sock into it to make it "old world."

Or you could put a dollop of road tar in a CA cab and make it a Pinotage

Gibby

Beam me up Scotty, there's no intelligent life down here.

quote:

Originally posted by xhoser:

quote:

Originally posted by Sticky2:
On accident I have poured a different wine into a glass where I still had a bit of another one left. Sometimes you get an interesting combination and think it is better, but that might be the alcohol kicking in.

Sticky,
I'm going to be up in your neck of the wood's tonight at a blind tasting of 1997 Napa/Sonoma Cabs at Yve's Bistro. I'm new here so I thought I'd check and see if you are going to this event because then I would actually know you! (unlike anyone else on this board)

I didn't hear anything about this tasting. I did not even know they did tastings there, that place is right by my house.

What time is the tasting? I don't think I can squeeze it in tonight but it depends on the time. I have a rather hefty Spanish final although a couple glasses may improve my Spanish considerably.

I smile to see the 'smart ass' remarks --

It is sometimes interesting to see how little you need to add to make an others god awful wine into something drinkable.

More power to people who experiment....:-)

Greg