Post 040108
 
“New World” wine countries, including the US, used to produce mostly single varietals (Cabernet Sauvignon, Sauvignon Blanc, etc).  Years ago, when we covered new world wines that broke with that tradition, we had to look pretty hard to find them.  Times have changed.  Now, blends are everywhere, and at all price points.
 
Wine for us is always entertaining, but this issue was even more fun than usual.  We started with the premise of exploring Bordeaux-style blends (wines based primarily on Cabernet, Merlot, Cabernet Franc & a few others), but we quickly found other blends that range from simple to outrageous, and that went far beyond Bordeaux’ building-block grapes.  So we gave this issue a well-earned scientific designation:  Fun Blends.
 
As always, use this list as a starting point, but don’t forget that others from the same region, and if possible that same vintage, are likely to offer a similar experience.
 
Order of information in each review: Winery, Region, type of grape, vintage, Country, our enlightened (?) comments, our grade.
 
*** Fun Reds and Fun Blends ***
 
David Arthur, Napa Valley, Meritaggio, 2003, United States, $31
Splurge alert!  This wine is above our normal parameters BUT the ripe, jammy, plummy flavors, the multifaceted complexity, with pencil box and warm spice, even faint licorice on top of all the fruit is a real treat.  A Bordeaux blend with Sangiovese in the mix (hence Meritaggio).  A         
 
Bodegas El Nido, Jumilla, Clio, Monastrell, Cabernet Sauvignon, 2003, Spain, $25
Vanilla, butter, butterscotch, honeyed almond.  Gorgeous.  A         
 
Hahn, Meritage, 2004, United States, $15
This wine includes a range of grapes found in Bordeaux blends: Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc, and Malbec.  The flavors?  Leather, dried Cherry, herbs, sage, wood, oak, vanilla syrup. Yum.  A-         
 
Water Wheel Vineyards, Bendigo, “Memsie”, 2004, $14
Sour apricots, tangy cherry, spice, and pepper.  A yummy bend of Shiraz, Cabernet Sauvignon & Malbec.  B+
 
Kirkland Signature, Aconcagua Valley, Roogle, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, 2005, Chile, $19
Tobacco, cherry, and spice.  A little rough but tasty, and it may age well.  Yes, this is a Costco-brand wine.  B+         
 
Penfolds, South Australia, Bin 389, Cabernet Sauvignon-Shiraz, 1994, Australia, $16
Pencil box, blueberry and licorice. B+        
 
Francis Coppola, California, Rosso, Zinfandel, Syrah, Cabernet Sauvignon, 2005, United States, $9
Brown sugar, warm baking spices, cinnamon, coffee, licorice.  Can you taste the Shiraz? B+        
 
Vega Sindoa, Navarra, Cabernet Sauvignon - Tempranillo, 2005, Spain, $12
Charcoal, earth, saddle leather, warm spice.  B+    
 
Dog Tail Vineyards, California, Fire Hydrant Red, 2000, Italy, $9
Mostly Cabernet Sauvignon (92%), with Cabernet Franc and Souzao (a grape most often used in port). Ripe cherries, cinnamon, leafy flavors.  A tangy, tasty wine.  B  
 
Lolonis, Redwood Valley, Ladybug Red Cuvee VI, Zinfandel, Carignane, Merlot, Cabernet Sauvignon, 2004, United States, $8
Clove, Cherry, plum, spice.  B 
 
Toad Hollow, Paso Robles, Erik's the Red, United States, $14
Can you believe the laundry list of grapes in this wine? Cabernet Franc, Petit Sirah and Zinfandel, Cabernet Sauvignon, Grenache, Mourvedre, Refosco, Merlot, Pinot Noir, Primitivo, Rubired, Barbera, Petit Verdot, Syrah, Counoise, Chardonnay, and Sangiovese. Sheesh.  Cherry jam, spice, pepper, and a touch of butter.  I’m sure I could taste the Rubired...  B         
 
*** Recipe ***
 
Chicken & Paprika Cream
(Reprinted with permission from The Complete Idiot’s Guide to 20-Minute Meals)
A spicy-creamy dish that is fun for dinner, and suitable for guests.  Serve with steamed vegetables and rice.
Serves 4
 
2 tbs. olive oil
1 1/2 lbs. boneless, skinless chicken breasts, each breast cut into three strips lengthwise (about 3/4 inch thick)
1 tsp. paprika
1/4 tsp. salt
Pinch of pepper
 
1-cup fat free chicken broth
2/3 cup fat free or low fat sour cream
1 tsp paprika
1/2 tsp. salt
Pinch of pepper
Chopped chives or Parsley for garnish (optional)
 
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with the first teaspoon paprika, salt, and pepper.  Cook chicken for 8 minutes or until done, turning once, and remove to a serving plate and cover it with foil to keep it warm.
 
Add the chicken broth, paprika, salt and pepper to the skillet where the chicken was cooked and heat to boiling.  Cook for 7 minutes (the broth will reduce by approximately 3/4).  Turn off the heat, stir in the sour cream.
 
Arrange chicken slices on serving plates, pour sauce over, garnish, and serve with a glass of outrageous red from this issue.
 
*** Wisdom ***
 
No poem was ever written by a drinker of water.
-Horace
 
*** Self-promotion ***
 
 ... My husband gave me this book for Christmas. It was a struggle to pry it out of my sisters-in-law hands when it was time for us to head home from the holidays....
- an Amazon Review for The Complete Idiot's Guide to 20-Minute Meals
 
Find it on Amazon at
http://www.amazon.com/exec/obidos/ASIN/0028644190/tastingtimes-20
 
(If your e-mail does not recognize the above address as a link, copy and paste it into your web browser address window)
 
***
 
In vino veritas,
Tod Dimmick
Editor