Winemakers around the world produce exceptional wines from various grape varieties. Red blend wines are crafted by combining different types of grapes rather than using a single varietal. These red wine blends are becoming increasingly popular, but many people might not be aware of the intricate details that make this unique type of wine special. Red blends are made in various regions globally, utilizing a diverse array of grape types. In many wine regions, blending is a traditional practice. For instance, Cabernet can blend well with Merlot, Rioja, Tempranillo, Graciano, and Garnacha. The grapes that grow together typically go best together, as they’ve adapted to the same climate conditions.
However, A particular recipe is seasonal, as it relies on the unique attributes of the grapes from each year in ripeness and weather conditions. It’s impossible to recreate the recipe perfectly unless the grapes are cultivated in an environment that is meticulously regulated and devoid of any fluctuations.
Winemakers have been creating blends for centuries to balance the levels of alcohol, acidity, and tannins in their wines. By following this traditional practice, red varietals can acquire a more intricate flavor profile.
This traditional practice allows red varietals to develop more complex flavor profiles.
Pairing red blends
Red blend wines complement fatty meats and bold-flavored dishes. Heavier red blends are excellent choices for steak, lamb, or my personal favorite—grilled hamburgers. Medium-bodied red blends are versatile and pair well with various meals, including pasta and Brazilian meats.
Here are several popular recommendations for red blends. 19 Crimes, Decoy, Federalist, Menage A Trois, Intrinsic. Cooper & Theif, Campo Viejo and Opus One 2017.
Burgers on the grill
- 80/20 ground beef, room temp.
- 3 cloves garlic, minced
- 2-3 tablespoons minced or chopped onion
- 1 tablespoon Worcestershire or Dales steak sauce
- 1 3/4 teaspoons freshly ground pepper
- 1 1/2 teaspoons salt
- 1/2 seasoned salt
- Butter for buns, optional
Place the cold ground beef in a mixing bowl. Evenly sprinkle the other ingredients over the beef. Gently fold the meat over a few times to combine everything. This process should take about 45 seconds. Be careful not to over-handle the meat.
Gently shape each portion into a patty that is 4 inches in diameter and 1 inch thick, making a shallow depression in the center. Ensure that the outer half-inch of the patty is slightly higher than the inside. This technique helps prevent the patty from shrinking too much and from puffing up in the center while grilling.
Rare burgers, cook for 4 minutes total (125°F)
Medium-rare burgers, cook for 5 minutes total (135°F)
Medium burgers, cook for 6 to 7 minutes total (145°F)
Well-done burgers, cook for 8 to 9 minutes total (160°F)
Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time. Add your cheese and buns a minute or 2 before the burger is ready.