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

(Deep ruby color with opening aromas of plum, black cherry, blueberry and licorice, accompanied by cocoa, leather, tobacco leaf, prune and vanilla.)

Sanitize all equipment (large mixing vessel, measuring cups/spoons, stirring paddle, funnel) with a sulfite solution or sanitizing agent. Rinse with filtered water and allow to drain briefly.

Sanitize and prepare

Pour 4 cups Cabernet Sauvignon, 2 cups Merlot, 1 cup Petit Verdot, 1/2 cup Syrah and 1/2 cup oak-aged reserve wine into the sanitized mixing vessel. Stir gently but thoroughly for 1–2 minutes to ensure an even blend.

Combine base wines

Add 1/4 cup concentrated black cherry and plum juice (optional) to gently lift upfront aromas of plum, black cherry and blueberry. Stir slowly for 30 seconds and let the blend rest for 10 minutes; taste to evaluate intensity.

Adjust fruit-forward aromatics

If you want enhanced notes of licorice and cocoa, add 1/4 tsp licorice extract and 1/4 tsp cocoa extract (both optional and food-grade). Add extracts sparingly: stir in, rest 5 minutes, then re-taste. These extracts are potent — add in 1/8 tsp increments if needed to avoid overpowering the wine's natural fruit character.

Layer secondary notes

If the blend feels too soft or lacks structure, dissolve up to 1/4 tsp grape tannin powder in a tablespoon of filtered water and gently disperse into the blend. Stir thoroughly and rest 10–15 minutes before tasting again. Do not exceed the recommended amount; tannin additions are small but impactful.

Tannin and structural adjustment

To stabilize the finished blend for short-term service, add a very small pinch (~0.02 tsp) of potassium metabisulfite (equivalent to roughly 10–15 mg/L sulfur dioxide in a small batch) dissolved in a teaspoon of filtered water. Mix well. Note: follow local wine-handling and sulfite guidelines; if preparing commercially, use established lab analysis for exact sulfite additions.

Stabilize and preserve

After adjustments, cover the mixing vessel and allow the blend to marry for at least 1–2 hours at cellar temperature (55–65°F / 13–18°C). For more integrated aromatics, rest overnight (8–24 hours) and re-taste before service.

Rest and marry

Pour the wine into a decanter or large carafe, leaving any sediment behind. Decanting for 30–60 minutes will open aromas of plum, black cherry, blueberry, licorice, cocoa, leather and tobacco leaf while smoothing tannins.

Decant for aeration

Serve at 60–65°F (15–18°C) in large-bowled red wine glasses. Pour 5–6 oz (150–180 ml) per serving. Recommend pairing with roasted beef, game, aged cheeses, or dark chocolate desserts to highlight prune, vanilla and cocoa notes.

Serve

Store any leftover blended wine in a sealed bottle with minimal headspace in the refrigerator for up to 3–5 days. For longer storage, consider proper bottling and sulfite adjustments guided by a winemaking professional.

Storage

Cabernet Sauvignon must or base red wine

Merlot must or base red wine

Petit Verdot must or base red wine

Aged Syrah or Shiraz component

Reserve wine aged in oak (for vanilla/cocoa/vanillin character)

Concentrated black cherry and plum juice (for aroma boost, optional)

Natural licorice extract (food grade, optional)

Natural cocoa nib tincture or cocoa extract (food grade, optional)

Tannic adjustment (grape tannin powder), if needed

Potassium metabisulfite (wine preservative), crushed

Filtered water (for adjustments and rinsing)

Decanter or large carafe (no quantity)

Wine glasses (for serving)

Tiger Lily, Red Blend

Make Tiger Lily, Red Blend Recipe in just 2h 30m. (Deep ruby color with opening aromas of plum, black cherry, blueberry and licorice, accompanied by cocoa, leather, tobacco leaf, prune and vanilla.)

Tiger Lily, Red Blend

Descriptors

Tasting Notes

Food Pairings

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