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9. Work clean and clean as you go.
10. When cooking, taste. When baking, measure.
wine
22
http://www.quora.com/l/boq-jonas-m-luster
Why do American winemakers
produce mostly varietals, while
French winemakers produce
blends?
Madeline Puckette, Certified Sommelier at winefolly.com
This is not true. This is a marketing misconception.
There are a lot of well-known blended varietals in France
such as Cotes du Rhone and Bordeaux wines. However, there
is also a ton-load of 100% chardonnay, pinot noir, sauvignon
blanc, and mourvedre that pours out of France as well.
In America, single varietal wines are extremely well marketed,
and the drinking public is more familiar with buying
a wine called "merlot" than buying a wine called "California
Red Wine," however, red blends are extremely successful in
the American Market as well. Here's how I suppose this argument:
• In the American AVA system, a minimum of 75% of that
single varietal, which allows a huge amount of wiggle
room to perfect a blend, is named after a varietal. You can
bet wineries are doing this, especially if it adds dynamic
flavor (which it usually does, in the case of a pinot noir/
syrah blend) and it's also CHeAPeR. That's why there is
a huge variable of range between producers.
• In Washington State, winemakers have been championing
red blends and rightly so, the blend such as a GSM
(grenache syrah mourvedre) and a CMS (cab, merlot,
syrah) have been growing in popularity.