We have selected the Grilled Lamb “Steaks” Haché with Ratatouille and agreed that the characteristics of a red wine that would compliment well with the delicate flavors of the lamb and the french herbs in the ratatouille are the following: Medium body, bold reds with smooth tannins, low acidity, aromas of dark fruits (blackberries, dark cherries and/or currants), vanilla oak with a smooth and silky finish.
Three wine styles that are blended wines and that would compliment the Grilled Lamb “steaks” are:
Chanteauneuf-du-pape from The Southern Rhone of France, where vines have great exposure to the sun which results to fully ripe and fruit-forward flavors in the grapes. There are 8 different grape varieties that can be blended to create a red Chateauneuf du pape (Grenache- base grape- Syrah, Mourvedre, Cinsaut, Counoise, Muscardin, Vaccarese, Picpoul Noir and Terret Noir). This appellation counts with two types of soil: iron-rich red clay and gravel soil that produce full body rich red wines, and sandier soils which produce wines that fall into the easy drinking style.
Example: Guigal Chateauneuf du Pape, 2010
Grape variety: 70 % Old Grenache, 15 % Syrah, 10% Mourvèdre, 5% others.
Tasting: Very well balanced wine with spices and mature red fruits aromas while round in tannins on the palate with notes of ripe plums, hazelnuts and red fruit.
Bordeaux wines from France, which are made by using 5 different grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot and Carmenere. The blending of grapes is what makes Bordeaux wines so unique in characteristics.
example: Chateau Brillette 2011 Moulis En Medoc Red Bordeaux
Tasting: Ripe, full in the mouth and with a smooth, silky texture. Its ripe blackberry fruits are juicy, while the tannins are soft and delicates.
Super Tuscan from Tuscany. This style of wine is a response of the strict laws in Italy’s Chianti winemaking. This styles of wines are described as “Modern”Even though Super Tuscan could be made by using 100% Sangiovese grapes, others are made by blending Sangiovese, Merlot, Cabernet Sauvignon, Syrah and Cabernet Franc.
example: Luce della Vite, Lucente 2004
Grape variety: Merlot, Sangiovese, Cabernet Sauvignon.
Tasting: Wild red berry fruit notes on the nose with notes of redcurrant and blueberry on the palate with hints of cinnamon, liquorice and dark chocolate. Soft tannins and long finish.
Since we are going to be blending grape varieties to create our wine, we thought that the following information would be helpful to guide us through the process of selecting the right type of grapes to blend and create the style of wine we are looking for.
Merlot: has low tannins and soft levels of acidity, and is also smoother and fruitier than Cabernet Sauvignon. Cabernet sauvignon is added to Merlot to give the wine more structure and a lingering after taste. Merlot has notes of chocolate, red cherries, and vanilla oak.
Syrah: can be both light to med body and it is also great for blending with cabernet sauvignon.
Grenache: Also good for blending. When well grown, it can be elegant and fruit forward
