Name: Mi Españas GAIA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 5 servings
Cuisine: Wine
Ingredients: 400 ml Cabernet Franc (base wine); 275 ml Merlot (mid-palate roundness); 75 ml Petit Verdot (color & tannin lift); 10 ml Filtered water (for small correction); 1 ml Tartaric acid solution (5% w/v) — for acidity adjustments; 0.5 ml Potassium metabisulfite solution (10% w/v) — optional preservative; 1 to taste Clean 750 ml wine bottle or carafe; 1 to taste Measuring cylinder or graduated pipettes; 1 to taste Clean funnel; 1 to taste Glass stirring rod or sanitized spoon; 1 to taste pH meter or pH strips (optional)

2016 Clos de la Roche, Grand Cru Hubert Lignier

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Elegant blend of Cabernet Franc, Merlot and Petit Verdot.

Chill all three component wines (Cabernet Franc, Merlot, Petit Verdot) to cellar serving temperature (12–16°C / 54–61°F). Ensure bottles are clean and free of any faults. Sanitize measuring tools and funnel to avoid contamination.

Prepare components

Using a measuring cylinder or graduated pipettes, measure 400 ml Cabernet Franc, 275 ml Merlot, and 75 ml Petit Verdot. Pour each measured portion into a clean, neutral container (a sanitized jug or large beaker) in the order listed to minimize splashing.

Measure base components

Gently combine the three wines in the container. Stir slowly with a sanitized glass rod or spoon for 20–30 seconds to ensure a homogeneous blend without introducing excessive air. Smell and taste the mixture to confirm the balance of aromatics, fruit, acidity and tannin.

Combine and stir

If you have a pH meter or strips and find the blend is flat or lacking freshness, add tartaric acid solution dropwise (start with 1 ml of 5% w/v solution). Stir gently and taste after 5 minutes. Do not exceed small incremental additions — the goal is subtle correction.

Evaluate and adjust acidity

If the blend is too concentrated, add up to 10 ml filtered water in small increments, stirring and tasting after each addition. If you plan to store the bottle for weeks or months, you may add 0.5 ml of 10% potassium metabisulfite solution as a preservative; mix thoroughly and allow to rest for at least 24 hours before bottling.

Make final dilution or preservative correction

Use a clean funnel to transfer the blended wine into a sanitized 750 ml wine bottle or carafe, leaving a small headspace (about 1–2 cm). Cork or cap the bottle. Let the blend rest upright for 24 hours at cellar temperature to allow any minor gas release and integration of components.

Bottle and rest

Decant if desired for 30–60 minutes before serving. Serve at 16–18°C (60–64°F) in large-bowled red wine glasses to appreciate the Cabernet Franc aromatics, Merlot mid-palate, and Petit Verdot structure. Estimated yield: ~750 ml, serves 5 (150 ml each).

Serve

Clean and sanitize all measuring tools, funnel, and containers after use. Dispose of any leftover adjustment solutions safely according to local regulations.

Cabernet Franc (base wine)

Merlot (mid-palate roundness)

Petit Verdot (color & tannin lift)

Filtered water (for small correction)

Tartaric acid solution (5% w/v) — for acidity adjustments

Potassium metabisulfite solution (10% w/v) — optional preservative

Clean 750 ml wine bottle or carafe

Measuring cylinder or graduated pipettes

Clean funnel

Glass stirring rod or sanitized spoon

pH meter or pH strips (optional)

GAIA

Light, dry red blend with subtle cherry flavors, similar to Pinot Noir.

GOOD KARMA

Dry, flavorful red blend with hints of barrels, similar to Merlot.

EIDOLON

Dry, light, pink and ripe with the soft fragrance of tangerine, citrus and strawberries.

DRY ROSÉ

Crisp white wine with lovely fruit and floral aromas.

PINOT GRIGIO

Blanc Nu is a refreshing white wine crafted entirely from Chardonnay grapes.

BLANCNU

Semi – Dry white wine made from the Vidal Blanc grape.

SOLÉ

Make GAIA Recipe in just 1h . Elegant blend of Cabernet Franc, Merlot and Petit Verdot.

Gaia Recipe

Descriptors

Tasting Notes

Food Pairings

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