[ tasting notes ]
Red blends Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.
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Red wine drinkers can be very particular about the variety or style they prefer. Those who like Pinot Noir, for example, have a passion for the subtle and sometimes mysterious scents of minerality, light red fruits and deep core of complexity. Others can prefer wines from a particular place, like Italy, France, Chile or Australia. There is also the group of drinkers who prefer full-bodied or oaky wines, dark red fruit flavours or peppery wines. The list can be extensive and finding the right wine for your customer is part of the challenge and enjoyment of the job we do. Red wines are either single variety expressions or blends. The blended red wine category contains a significant number of options. Classic red blends include the wine style made famous by the Bordelais of France – referred to as the ‘Bordeaux Blend’. These are wines based around the combination of Cabernet Sauvignon and Merlot with Malbec, Petit Verdot and Cabernet Franc sometimes in the blend or using all these varieties. This classic combination - the Bordeaux Blend - has been emulated around the world where
FMCG BUSINESS: THE SHOUT - AUGUST 2018
growing conditions allow for the same varieties and wine styles to be produced. New Zealand, Australia, South Africa and the Americas are well known places. A growing number of producers do not use the phrase ‘Bordeaux Blend’ to describe their wines, preferring the term ‘red blend’ or just branding. In New Zealand, for example, Te Mata Estate’s ‘Coleraine’ and ‘Awatea’ wines are well known red blends. Craggy Range’s ‘Sophia’ and Ata Rangi’s ‘Celebre’ are red blends as well. Italy’s red wines are nearly always blended with Chianti, Valpollicella, Amarone and the Super Tuscan wines well known red blends. Australia and the USA too are well known for their highly sought after red blend wines. The key characteristics of red blends often centre around a full-bodied texture with rich dark red fruit flavours, abundant textured tannins and vibrant acidity and often noticeable oak. These attributes make the wine ideal for pairing with foods rich in flavour and protein, green veges, like spinach and even olives and cream-based sauces pair well.