Mixing wine. It’s a question that sparks debate among wine enthusiasts and casual drinkers alike. Is it a sacrilege reserved for the uncouth, or a legitimate avenue for creating exciting new flavor profiles and saving wine from an untimely demise? The answer, as is often the case with wine, is nuanced and depends on the context, the quality of the wines involved, and, most importantly, your personal preferences.
The Fundamentals of Wine Blending
Wine blending is a time-honored tradition in the wine world. Many of the most famous and expensive wines are blends of different grape varietals, vintages, or even vineyards. Consider Bordeaux, often a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Champagne, too, is frequently a blend of Chardonnay, Pinot Noir, and Pinot Meunier. These blends are carefully crafted by winemakers to achieve a desired balance, complexity, and consistency.
The goal of professional blending is to create a wine that is greater than the sum of its parts. Winemakers use blending to correct imperfections, enhance aromatics, add structure, and create a wine that will age gracefully.
However, mixing bottles of wine at home is a different beast altogether. We’re not talking about meticulously planned and executed blends designed by experts. Instead, we’re usually discussing the practicalities of what to do with leftover wine, or the desire to experiment with different flavor combinations.
When Mixing Wine is Acceptable (and Even Encouraged)
There are indeed situations where mixing bottles of wine is perfectly acceptable, and even a fun and creative endeavor.
Leftover Wine Solutions: The most common scenario is dealing with leftover wine. You’ve opened a few bottles, enjoyed a glass or two of each, and now have a collection of half-empty bottles sitting in your refrigerator. Pouring them down the drain feels wasteful. Mixing them together can be a practical solution, especially if the wines share some common characteristics.
Sangria and Other Wine-Based Cocktails: Sangria is a classic example of a mixed wine beverage. It typically combines red wine with fruit, juice, and sometimes brandy or other spirits. Other wine-based cocktails, like Kir Royale (Crème de Cassis and Champagne) or a simple wine spritzer (wine and soda water), are also widely accepted.
Cooking with Wine: Many recipes call for wine as an ingredient. In these cases, mixing leftover wines can be a cost-effective and flavorful way to add depth to your dishes. Remember that you should only cook with wines you would actually drink – poor quality wine will impart poor flavors to your food.
Creating a “House Blend”: If you consistently find yourself with small amounts of leftover wine, consider creating your own “house blend.” This involves combining the remnants of similar wines (e.g., all red wines or all white wines) into a single container. This blend can then be enjoyed on its own, used in cooking, or even bottled for future consumption.
Wine Tasting Experiments: For the adventurous wine lover, mixing small amounts of different wines can be a fun way to explore how different varietals interact and influence each other. This is more of an educational exercise than a quest for the perfect blend, but it can be a great way to learn about wine flavors and aromas.
When Mixing Wine is a Bad Idea
While there are scenarios where mixing wine is acceptable, there are also times when it’s best to avoid it.
Mixing High-Quality Wines: If you’ve invested in a bottle of fine wine, whether it’s a vintage Bordeaux or a single-vineyard Pinot Noir, it’s generally best to enjoy it on its own. These wines are crafted with care and precision, and mixing them with other wines can disrupt their delicate balance and unique characteristics.
Mixing Wines with Drastically Different Flavors: Combining a light, crisp Sauvignon Blanc with a heavy, oaky Cabernet Sauvignon is unlikely to produce a pleasant result. The flavors will clash, and the resulting mixture will likely be unbalanced and unpleasant.
Mixing Sparkling Wine with Still Wine: The bubbles in sparkling wine are delicate and easily lost. Mixing it with still wine will flatten the sparkling wine and create a flat, lifeless mixture.
Mixing Wine with Oxidized or Spoiled Wine: If a wine has been open for too long and has started to oxidize or develop off-flavors, mixing it with other wines will only contaminate the entire batch.
Mixing Dessert Wine with Dry Wine: The sweetness levels will clash and the result will usually be unpleasant and unbalanced.
The Art and Science of Fortified Wine
Fortified wines, such as Port, Sherry, and Madeira, are wines that have had a distilled spirit, usually brandy, added to them. This process increases the alcohol content of the wine and can also influence its flavor profile.
Fortification is often used to preserve wine, particularly in warm climates, and to create unique styles of wine with distinct characteristics. While you typically wouldn’t “mix” different types of fortified wines in the same way you might mix table wines, there are some interesting considerations when it comes to fortified wine and mixing.
Port Blends: Port is often a blend of different grape varietals, vintages, and even vineyards. However, these blends are carefully crafted by Port houses with generations of experience. Mixing different bottles of Port at home is generally not recommended, as you are unlikely to improve upon the existing blend.
Sherry Cocktails: Sherry is a versatile wine that can be used in a variety of cocktails. From classic Sherry Cobblers to more modern creations, Sherry can add complexity and depth to mixed drinks. In this context, you are “mixing” Sherry with other ingredients, but not necessarily with other wines.
Madeira and Sauces: Madeira’s high acidity and nutty flavors make it a popular ingredient in sauces and other culinary applications. Similar to cooking with table wine, using small amounts of leftover Madeira in a sauce can be a great way to add flavor.
Practical Tips for Mixing Wine
If you decide to experiment with mixing wine, here are some practical tips to help you achieve the best possible results:
Start Small: Don’t mix entire bottles of wine together right away. Start with small amounts, such as a few ounces of each wine, and taste as you go. This will allow you to adjust the proportions and avoid creating a disastrous mixture.
Consider the Flavors: Think about the dominant flavors of each wine and how they might interact with each other. Are you combining fruity wines with earthy wines? Sweet wines with dry wines? Consider how these flavors will complement or clash.
Focus on Balance: The goal of any wine blend, even a homemade one, is to achieve balance. This means that the wine should have a harmonious combination of acidity, sweetness, tannins, and alcohol.
Use a Clean Container: Always use a clean container to mix your wines. This will prevent any unwanted flavors or aromas from contaminating your blend.
Keep it Cold: If you’re not going to drink your mixed wine right away, store it in the refrigerator to prevent oxidation and spoilage.
Label Your Creations: If you create a blend that you particularly enjoy, be sure to label the bottle with the date, the wines you used, and the proportions. This will allow you to recreate the blend in the future.
The Bottom Line: Trust Your Taste Buds
Ultimately, whether or not you should mix bottles of wine is a matter of personal preference. There are no hard and fast rules, and what tastes good to one person may not taste good to another. The most important thing is to experiment, have fun, and trust your own taste buds.
If you’re unsure about mixing certain wines, start with small amounts and taste as you go. Don’t be afraid to try new things and discover new flavor combinations. And if you end up with a mixture that you don’t enjoy, don’t worry – you can always use it in cooking!
Wine is meant to be enjoyed, and sometimes the best way to enjoy it is to break the rules and create something new. So go ahead, experiment, and see what you can discover. You might just surprise yourself with the delicious results.
Can I mix different types of wine together for drinking?
Absolutely! Mixing different types of wine, often referred to as “blending” in a professional context, can be a fun and creative way to discover new flavor profiles. While purists might frown upon it, there’s no inherent rule against experimenting with combinations like a light-bodied red with a crisp white, or different varieties of red grapes. The key is to start with small amounts, taste frequently, and adjust the proportions to achieve a balance that appeals to your palate. Consider the individual characteristics of each wine – acidity, sweetness, tannins, and fruitiness – to predict how they might interact.
However, keep in mind that the quality of the wines you use will significantly impact the final result. Mixing a very inexpensive, poorly made wine with a high-quality wine is unlikely to enhance the overall experience. It’s generally best to use wines that are of relatively similar quality levels. Furthermore, be mindful of potential interactions between sulfites, which are used as preservatives in wine, and if you are sensitive to sulfites, combining wines might exacerbate any reactions. Always drink responsibly and be aware of your alcohol consumption.
What is fortifying wine, and how does it relate to mixing wines?
Fortifying wine involves adding a distilled spirit, typically brandy, to a wine. This process increases the alcohol content, stops fermentation (if added before it’s complete), and can impart additional flavors and aromas, depending on the spirit used. Examples of fortified wines include Port, Sherry, and Madeira. Fortification is a specific type of wine blending; instead of mixing two still wines, you’re combining a still wine with a spirit to change its characteristics.
The relationship between fortifying and mixing wines stems from the intentional blending of different flavor profiles and alcoholic strengths. While you might not typically fortify wines in your kitchen, understanding the principle behind it allows you to appreciate the art of combining different elements to create a more complex and nuanced beverage. Exploring classic fortified wines can inspire you to think creatively about how different wines might complement or enhance each other, even without adding spirits.
Can I mix wines for cooking?
Yes, mixing wines for cooking can be a great way to add depth and complexity to your dishes. Often, you might only have leftover bits of different wines, and it’s perfectly acceptable to combine them rather than opening a fresh bottle. However, as with drinking, consider the flavors of the wines you are using. A dry red mixed with a dry white is generally safe, but avoid using sweet wines in savory dishes unless the recipe specifically calls for it. Also, never cook with wine you wouldn’t drink – poor quality wine will result in a poor quality dish.
Remember that alcohol evaporates during cooking, leaving behind the flavor compounds of the wine. Therefore, the wine’s acidity, tannins, and fruitiness will contribute to the overall taste of your dish. Experiment with different combinations to find what works best for your recipes. For example, a robust red blend might be excellent for braising meats, while a lighter blend of white wines could be ideal for seafood sauces. Taste as you go and adjust seasonings accordingly.
Are there any risks involved in mixing wines?
The primary risk involved in mixing wines is the potential for creating an unpleasant flavor. Combining wines with clashing characteristics, such as a very sweet wine with a highly acidic one, can result in a beverage that is unbalanced and unpalatable. Experimentation is encouraged, but it’s essential to start with small amounts and taste frequently to avoid wasting larger quantities of wine. Beyond taste, there aren’t usually any physical risks associated with mixing wine, assuming you are not allergic or sensitive to any components of the wines being mixed.
Another factor to consider is that mixing wines can make it difficult to track your alcohol consumption accurately. Since different wines have varying alcohol contents, it can be challenging to gauge your intake when mixing them. Always drink responsibly and be aware of your limits. If you are uncertain about the alcohol content of the wines you are mixing, it’s best to err on the side of caution and consume less.
What are some classic wine blending techniques used professionally?
Professional winemakers often blend different grape varieties or batches of wine from different vineyards to achieve a desired flavor profile, consistency, and complexity in their final product. Examples include the classic Bordeaux blend, typically composed of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec, or the Southern Rhône blend, which includes Grenache, Syrah, and Mourvèdre, among others. Blending allows winemakers to balance the characteristics of each component, resulting in a wine that is more harmonious and nuanced than any single variety alone could achieve.
Another key blending technique involves using “reserve wines,” which are wines from previous vintages that are carefully stored and used to improve the overall quality of non-vintage sparkling wines like Champagne. These reserve wines can add depth, complexity, and consistency to the final blend. Winemakers also blend to manage tannins, acidity and color. Understanding these professional blending practices provides insights into the art and science of winemaking and can inspire your own experiments with mixing wines at home.
Can I add fruit or other ingredients to wine to create a mixed drink?
Absolutely! Adding fruit, herbs, spices, and other ingredients to wine is a time-honored tradition, resulting in refreshing and flavorful mixed drinks. Sangria, for example, is a classic Spanish beverage made with red wine, fruit, sweetener, and sometimes brandy or other spirits. Similarly, a wine spritzer can be made by combining wine with sparkling water or soda. These types of concoctions are a fun and easy way to enjoy wine in a more casual setting.
When creating mixed wine drinks, consider the flavors and aromas of the wine and choose ingredients that complement them. Citrus fruits, berries, herbs like mint or basil, and spices like cinnamon or cloves can all enhance the taste of wine. Start with simple combinations and experiment with different proportions to find what you enjoy most. Be mindful of added sugars, as they can quickly increase the overall sweetness of the drink.
Does the age of the wine matter when mixing it with other wines?
The age of the wine can definitely influence the outcome when mixing it with other wines. Older wines tend to have more delicate flavors and aromas and may not stand up well to being mixed with younger, more assertive wines. Their tannins may have softened and their acidity may have mellowed, making them more susceptible to being overwhelmed by the characteristics of a younger wine. In general, it’s best to avoid mixing very old or expensive wines with other wines unless you are confident that the resulting blend will be palatable.
Furthermore, the age of the wine correlates with its oxidation level. Older wines have often undergone more oxidation, leading to different flavor profiles (e.g., nutty or dried fruit notes). Mixing a heavily oxidized wine with a fresh, fruity wine can create an unbalanced and potentially unpleasant combination. Therefore, consider the age and oxidation level of each wine and how they might interact before mixing them together. Younger, fresher wines tend to be more forgiving when mixed.