House Red Recipe

1. Combine base wines

Measure the wines by volume: pour 375 ml Cabernet Sauvignon, 225 ml Merlot, and 150 ml Syrah into a clean measuring container or decanter. If you want a slightly more tannic, structured wine, add up to 25–50 ml Petit Verdot (adjust other components proportionally to keep total at 750 ml).

2. Taste and adjust

Swirl a small glass and taste the blend. Assess fruit, acidity, tannin, and finish. If the blend feels too heavy, add a splash (10–30 ml) more Merlot for softness or reduce Cabernet by the same amount. If it needs more spice and body, add small increments of Syrah. Make adjustments in 10–25 ml increments, re-tasting after each change, until balanced.

3. Rest

Once satisfied with the blend, let it sit in the decanter (or sealed bottle) 20–60 minutes to allow components to marry and oxygenate lightly. This short rest will integrate aromas and soften edges.

4. If using a decanter, pour the blended wine into it and set on the table. If not, pour directly into wine glasses. Serve at 16–18°C (60–65°F). Provide 4 glasses; pour about 150–180 ml per glass for a standard serving.

5. Store any leftover wine in a sealed bottle or airtight wine stopper in the refrigerator and consume within 3–5 days for best quality.