I got to check out this great Blend Your Own Bordeaux competition last week.  Wasn’t sure what all this would entail other than wine and some form of mixing.  This took place at American Eats Tavern, just outside of DC, and was in the company of Master Sommelier Andy Myers and Barboursville Vineyards Chief Sommelier Jason Tesauro.

The evening started off with some bubbly and intros and then the rundown on what had to be done.

(that’s the Master Somm)

We had four varietals to play with (Merlot, Cab Franc, Cab Sauv and Nebbiolo) and we would taste them and play with each to determine how much of each we wanted to combine to make our own perfect blend.  It was a chemistry class with all the toys we had, too.

In our instructions, we received definitions of each piece, percentages for mixing and what all we could do.

Playtime!!!!

You could not just plug the pipette with your thumb to fill it.  You had to actually suck on it to get a good amount in there.

After determining your best (personal) blend based on taste and trial & error, it was bottling time.  You also had to label it to the best of your ability.

The after-shock was quite a mess.

We were told when we started blending that there would be awards for the best wines.  Jason from Barboursville was the main taster/judge of the wines, while Andy and the Somm from American Eats also took part.  They had 15 or so wines to judge…the rough life of wine folks.

After their long-lasting time of judging they had some announcements to make.  Much to my surprise, I had a podium finish!!!  I brought home the bronze medal.  That meant great bragging rights, my wine and a bottle of Barboursville vino.  I am now a vintner.  What more could I ask for?