EatinEatOut : Fall 2013
56 WWW.EATINEATOUT.CA Here are some delicious blended wines for fall to share with friends and family: 2011 Trius Red Niagara Peninsula, Canada - $22.95 This wine is probably one of the best-known Bordeaux-style blends coming out of Ontario. The blend of grapes will vary from year to year depending on the weather conditions during the vintage. The 2011 is a blend of 43% Merlot, 30% Cabernet Franc and 27% Cabernet Sauvignon. The nose and palate offer notes of cassis and blueberry, balanced by oak nuances like baking spices, vanilla and toast. This red would be perfect alongside a prime rib roast, beef wellington or braised short ribs. 2010 E. Guigal Côtes du Rhône Rhône, France - $16.95 This is a classic regional blend featuring Grenache, Syrah and Mouvè- dre from one of southern France’s most respected producers. An excellent introduction to the wines of the Rhone, this wine is medium- to full-bodied with notes of bright cherry and raspberry, with layers of spice and leather. This wine is a crowd-pleaser so don’t shy away from pouring this at a larger family gathering. Try this with roast leg of lamb. characteristics. Although these grapes were good when made into a single-vari- etal wine, when blended together, these grapes became more than what they could’ve ever been on their own – a wine that was balanced and multi-dimensional. Assemblage has since become the corner- stone of many regions’ iconic wines. In Bordeaux, the châteaus make their age- worthy reds from a blend Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec in various proportions depending on the sub-appellation and the vintage. The “Left Bank” of Bordeaux is known for Cabernet Sauvignon based blends; St. Emillon and Pomerol on the “Right Bank” of Bordeaux are know for Cabernet Franc and Merlot based blends, respectively. In Italy and Spain blending takes place in various regions. In Italy, for example, the wines of Valpolicella in the northeast are a comprised of Corvina, Rondinella, and Molinara. In southern Spain in Jerez de la Frontera, the highly under-appreciated fortified wines known as sherry are made from a blend of three white grapes, palomino, moscatel and pedro ximenez. In the appellation of Châteauneuf-du-Pape in France’s Rhône Valley winemakers are permitted to use up to 13 different grape varieties in a single wine. This technique exists now in much of the world’s New World wine regions as well (many of course modeling their blends after European regions). So, next time your family decides to assemble around a table for supper, consider pouring one of these classic blends alongside the meal and discover that although food and wine are great on their own, they are really best enjoyed together. 2011 Turkey Flat Butcher’s Block White Barossa Valley, Australia - $19.95 This is a blend of 3 white grapes that originated from southern France – Marsanne, Roussanne and Viognier. This particular blend is quite common in the Rhône Valley as well as the Languedoc-Roussillon appellations, and this wine is a great example of a “New World” style featuring these grapes. Fresh and aromatic nose, with notes of orchard fruits and spice with a palate that is delicate yet layered with a touch of oak. Consider pairing this with Sunday supper classics like roast chicken with lemon or pork loin roast stuffed with dried apricots and pistachios.