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Cabernet Franc, Blaufrankisch, Pinot Noir, Vidal Blanc, Muller, Thurgau. Little Compton, Rhode Island, US:

Sanitize all equipment (measuring cups, funnel, mixing container, stirring utensil and bottle) with a no-rinse sanitizer. Ensure the bottles are clean and ready.

Sanitize and prepare

Using sanitized measuring cups, pour Cabernet Franc (0.35 cup), Blaufränkisch (0.20 cup), Pinot Noir (0.15 cup), Vidal Blanc (0.15 cup) and Müller-Thurgau (0.10 cup) into a sanitized 1-liter mixing container. These quantities are proportioned to approximate a 750 ml final blend and are expressed in cups for small-batch home blending.

Measure varietals

Gently stir the combined wines for 20–30 seconds to integrate. Smell and taste the blend. You should detect Cabernet Franc as the backbone (herbaceous, red fruits), Blaufränkisch adding dark fruit and structure, Pinot Noir contributing elegance and red fruit lift, Vidal Blanc adding aromatics and a hint of sweetness, and Müller-Thurgau lending floral lift and a touch of acidity.

Combine and taste

If the blend needs more body or tannin, add small increments (0.02–0.05 cup) of Cabernet Franc or Blaufränkisch. If it needs more brightness and aroma, add 0.02–0.05 cup of Vidal Blanc or Müller-Thurgau. Make adjustments in small steps, stirring and tasting after each addition until the desired balance is reached.

Adjust balance

Once balanced, top the blend with filtered water to bring the total volume to approximately 750 ml (about 0.5 cup of water in this small-batch recipe). Stir gently to integrate.

Top to volume

If you plan to store the bottle for more than a few days, add the crushed Campden tablet (or 1 tsp potassium metabisulfite solution) to the bottle to help protect against oxidation. Stir gently. Note: use sulfites per package instructions and only if you are not sulfite-sensitive.

Stabilize (optional)

Using a sanitized funnel, transfer the blend into a sanitized wine bottle, leaving a small headspace. Seal with a cork or screw cap. Let the bottle rest upright at cellar temperature for 24 hours, then store lying down or upright in a cool, dark place for at least 2–3 days to let flavors integrate. For best results, allow 1–2 weeks before serving.

Bottle and rest

Chill gently to serving temperature (Pinot/Blaufränkisch style: 55–60°F / 13–16°C). Decant for 20–30 minutes if you prefer more open aromatics. Serve in appropriate red wine glasses and enjoy small pours to appreciate the interplay of varietals typical of a Little Compton-style field blend.

Serve

Cabernet Franc

Blaufränkisch (Lemberger)

Pinot Noir

Vidal Blanc

Müller-Thurgau

Filtered water (for topping to 750 ml)

Campden tablet (crushed) or potassium metabisulfite solution

Sterile wine bottle(s) with cork or screw cap

SAKONNET "EYE OF THE STORM"

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KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

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SAKONNET BELCOURT OLD VINE RED BLEND

Make SAKONNET "EYE OF THE STORM" Recipe in just 35m. Cabernet Franc, Blaufrankisch, Pinot Noir, Vidal Blanc, Muller, Thurgau. Little Compton, Rhode Island, US:

Sakonnet "eye Of The Storm" Recipe

Descriptors

Tasting Notes

Food Pairings

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