Tiger Lily, Red Blend Recipe
Recipe information
Make Tiger Lily, Red Blend 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.)
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Ingredients
Wine Blend (Feature Red)
Finishing & Serving
Wine Blend (Feature Red)
1. Sanitize and prepare
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.
2. Combine base wines
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.
3. Adjust fruit-forward aromatics
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.
4. Layer secondary notes
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.
5. Tannin and structural adjustment
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.
6. Stabilize and preserve
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.
Finishing & Serving
7. Rest and marry
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.
8. Decant for aeration
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.
9. Serve
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.
10. Storage
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.
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