Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs.
Dear Dr. Vinny,
Since it makes sense mixing wine varieties to produce blended wines, why doesn't it make sense mixing different wines right out of the bottle? Wouldn't wine cocktails be more complex than single wines, especially if the ingredients and proportions were chosen wisely? Wouldn't it be interesting to create mixes of wines from around the world? Or would the result be undrinkable? Has anyone experimented with this idea before?
Costis M., Athens, Greece
You bring up a provocative question. There are already a handful of wine cocktails—drinks that mix Champagne, Prosecco, sherry and vermouth (among others wines) with fruit juices, spirits or other mixers. My guess is that there are too many variables to consider with wine (thousands of producers, appellations, vineyards and vintages to account for) to come up with a solid recipe. And wine is such a nuanced beverage that its nuances are likely to be lost—not enhanced—when mixed with other wines.
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