Wine Asylum

Is this wine or chemistry?

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So...Ran,

(BTW, your name is the same as my favorite Kurosawa movie, even though he ripped off the plot from Shakespeare (just like Yul Brynner ripped off the plot of The Magnificent Seven From Akira K's 7 Samaurai)(which was itself an attempt at a Japanese-language remake of Citizen Kane).(I'm also a fan or Ran Blake, a brilliant jazz pianist despite his reluctance to use only an initial for his last name ala Kenny G).

Anyway, if Cab + cab franc + merlot = bordeaux, then does grenache + Moooooorvedre (I call it this because it tastes like cow juice to me) + syrah = Chateauneuf du Pape? How about does zinfandel + Petite Sirah = Geyserville? And why is it that Burgundy used to taste better when the formula was Burgundy + Hermitage = Burgundy? Nowadays, if you did that the math would be Pinot Noir + Syrah = Loss of AOC and Ritualistic Shunning By Your Neighbors (unless of course you used and ark's worth of new Oak and forgot to mention that there was Syrah in there, in which case it would read Pinot Noir + Syrah + Big Oak = Many, many points. Like in Italy...Cabernet Franc + Grappa = Alzero (which can be further extrapolated to = new Ferrari for Guiseppi). Just wondering....

I tasted an Australian wine that was Pinot Noir + Syrah (or Shiraz as they call it down under, mate) and it was like a manly man wine getting in touch with its feminine side. Very good juice, worthy of presentation at a Jeebus except it isn't imported into the US. The winery is called Clonakilla (I always remember the name because it reminds me of the Biography piece on John Wayne Gacey).

This blending thing is fun. If Sunny St Helena winery made Charbono, they could call it Sunny Cherbono and make a mint. Or would that make it Heitz Martha's? And if they aged it in nutwood barrels, they could call it Cherbono Almond, in honor of her other ex-husband, Greg Almond.

Keep up the good work!

Eden


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