Going Against the Grape: Wine-Based Mixed Drinks

What we are about to embark upon will surely offend the sensibilities of the more fastidious wine critics in the world. We are going to taint the purity of fine wine with the basest of mixers and bourgeois liquors. We are going to desecrate months of hard work and careful planning by treating a glass of wine like a shot of tequila. Is everyone ready?

The Wines

2008 Traza RiojaThe two victims of our experimentations are the 2008 Traza Gra2, a 100% Graciano Rioja, and the 2009 Walnut Block Wines Sauvignon Blanc.

The Traza Gra2, crafted by David Sampredo of the collective Vinos Sin-Ley (translated as “wines without laws”), is a rich, perfumey red with a very deep, complex purplish-red color. Red and dark fruits accompanied by just a touch of spice accent a relatively full body. Good balance, bone-dry, and velvety tannins make it a good, pleasant Rioja experience for around $15.

The Walnut Block Wines Sauvignon Blanc is a bright, juicy, prototypical New Zealand Sauvignon Blanc. Rich grapefruit, lime zest, and very prominent herbal undertones match very well with just a touch of sweetness and a ripe acidity. The color is striking, with an almost colorless silver luminosity, just a tinge of greenish-gold. It’s $11 and worth every penny.

Both wines were purchased from Hillsborough Wine Company in Hillsborough, NC.

Now that we’re acquainted with the victims, let’s look at the mixed drinks we will be attempting to create in the mad mixologist’s lair:

Kalimotxo

The first drink we tried was the Kalimotxo (pronounced Cah-lee-moh-cho), which is a fairly simple concoction with Basque origins. The recipe is as follows:

3 parts red wine

1 part Coca-Cola

Pour the red wine over a glass of ice, then add the Coca-Cola. Stir. Garnish with a lemon or lime wedge. Simple.

We tried this in the tasting with the Rioja, but there was just something slightly off about the flavor. After a second attempt at making this cocktail with a 2007 Mr. Black’s Concoction Shiraz, I came to the conclusion that a stronger, fuller, juicier wine makes for a more delicious cocktail, and at 15.9% with bountiful dark fruits, Mr. Black’s Concoction was exactly what I wanted. Avoid lighter reds and avoid adding too much cola to keep this drink in check. The lighter the red wine you use, the less cola you should add to compensate for the more delicate flavors. Too much fizz, and the drink will devolve into a bitter experience.

White Wine Mai-Tai

While not a true Mai-Tai (a Mai-Tai is neither pink in color nor this simple to create), this drink is nevertheless a delicious and surprisingly potent addition to your bartending repertoire. Here’s the recipe:

1 part clear rum

1 part white wine

splash of grenadine

Mix all ingredients together in a cocktail shaker. Pour over a glass full of ice. Garnish with a pineapple wedge or a maraschino cherry.

Because the rum flavor is so heavily featured in this drink, you need to splurge and go one step above Bacardi to get the full experience. For the white wine, go with something full, dry and juicy, something along the lines of a Sauvignon Blanc, Gruner Veltliner, Pinot Blanc, or Picpoul de Pinet would work well here. If you go off-dry, the sweetness combined with the grenadine will overwhelm the delicate wine flavors in the drink and turn it into a syrupy mess.

Take it easy with this one. Because you’re mixing alcohol with more alcohol, it’s going to be a lot more potent than most mixed drinks, up near 30% alcohol, and you won’t hardly be able to taste it. One or two of these will be good for an afternoon on the beach.

A Pleasant Surprise

While preparing for this experiment, I of course paid a visit to the local ABC store. There, I happened upon one of the biggest surprises of my alcohol-consuming life. The clerk saw me browsing the rum section and asked me if I needed any help. When I told him about my plans for the tasting, he handed me this bottle, saying that it was by far the best rum in the shop. There were 2 or 3 rums at a higher price point, but I took him at his word on it.

It’s lucky that I’m such a trusting person because this truly was one of the best rums I have tasted. This is a rum that’s built for sipping. I almost felt guilty blending it with the wine because of how pure and clean it tasted. Flavors of sugarcane, vanilla, banana, and molasses. It’s perfectly suited to tropical mixed drinks, especially if you’re looking to go heavy on the rum. I wouldn’t waste this rum on mixing with cola. Leave that to the Bacardis of the world.

I paid about $40 for this rum, and it’s freely available online at that price if you’d like to give it a try. For another look at it, hop on over to the Drinkhacker review. I don’t have much experience with liquor tasting, and a more trained palate can provide a better review than mine.

The Conclusion

What I learned from this experiment is that, despite the thirst for purity in the wine industry, there are other alternatives for wine use outside of cooking. Depending on the descriptors of a wine, it could make a pretty tasty cocktail. Now I turn to you, dear readers, for help. I’ve only scratched the surface of mixing wine. Have any of you given these a try? What other delicious concoctions have you heard of or produced with your favorite wine? My weekend is in your hands.

The John Lennon Mini-Memorial Wine Tasting

John Lennon Memorial Wine Tasting

This week, we had two Reds from the Iberian peninsula; a varietal Garnacha from Spain and a red blend from Portugal. It really had no relation to our tasting theme, which was a celebration of John Lennon, who would have been 70 years old that day. It was more the idea to bring in wines a little bit different to honor one of the men responsible for much of today’s modern music. Whether intentionally or not, we succeeded, as these reds were just off-kilter enough to give everyone’s palate a nice little shock.

We toasted to his memory and his legacy while a Wings concert cover of While My Guitar Gently Weeps (yes, written by Harrison, we know, the mood was what’s important) crescendoed in the background.

Xiloca GarnachaThe fCabriz Colheita Seleccionadairst wine, 2008 Xiloca Garnacha by Vinae Mureri, was a deep, dark red wine that embodied all the characteristics of Ribera del Jiloca, the designation for Vino de la Terra from the Jiloca valley. Bold raspberry on the nose was tempered by a subtle earthiness and notes of tea and cinnamon.  The flavors were bright and pure, with an unexpected, but pleasant, mineral component on the attack. Raspberry was the primary flavor, though there were also earthy and woody qualities that gave way to a peppery finish. a The alcohol, at 14%, was subdued, and the tannins were supple. It paired phenomenally well with mild milano salami and parmesan cheese. For a sub $15 wine, this was a good one.

The second wine, 2008 Colheita Seleccionada by Quinta de Cabriz, hails from the Beiras in Portugal. It’s comprised of three grapes, Alfrocheiro, Tinta-Roriz (Tempranillo), and Touriga-Nacional. The latter two are well known in the world, though Tempranillo isn’t as common in Portugal as Touriga. Alfrocheiro, however, is an interesting and fairly obscure grape. It was even more obscure before the Phylloxera pest devastated European vines, and it was brought in to some vineyards replace more susceptible varieties*. The result is a red blend which combines three fairly subdued varieties into an understated wine.

The appearance is a deep red with a slight peach tint at the edge. The aroma is jammy and sweet, not cloying, but it is a little off, with an earthy, spicy kind of cherry aroma. The flavor is very smooth, with astringent tannins on the finish and a fairly bland black cherry flavor. It’s fruity and dirty at the same time, with a sweet/sour characteristic almost like a Sweetart. It’s definitely got too much sweetness for such a subtle structure, and the flavors are a bit overwhelmed by it. I would say it’s drinkable at under $10, but it’s definitely not a leading option if you’re trying to impress someone who understands red wines.

All in all, this tasting was not one of the best. Though the Garnacha was a pleasant sipper, the Colheita Seleccionada was an underwhelming and bland experience. I had higher hopes for trying a new grape, but at the very least, I can add it to the list for the The Wine Century Club, an in the end, isn’t that what really matters? (no, no it isn’t)

*from Oz Clarke and Margaret Rand’s Grapes & Wines p. 35

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