This lush red wine was a fabulous random pick off of the Whole Foods’ shelf. I had typically stayed away from “red” or “white” generic labels until I realized that these are only labeled “red” or “white” because they are a blend of different varietals. In no way does that effect the quality of the wine; in many cases it can enhance the flavor profile and increase the complexity.
This is certainly true in the case of Frey’s Field Blend Red, which is a blend of Syrah, Zinfandel, and a touch of CabSauv.
The tannins are light as is the acidity. There is a slight fruity undertone, but not too much. There is also a bit of a spicy undertone.
The same night that I tried this fabulous blend, I also whipped up some tuna salad. It was one of those nights where I was eating alone, didn’t want to spend a lot of time in the kitchen, but wanted something both nutritious and appetizing. I threw together 3 ingredients that sounded good, and voila! My newest concoction resulted in a great Yellowfin Tuna Salad recipe that paired surprisingly perfectly with the Field Blend Red.
Yellowfin Tuna Salad Recipe
1 – 6oz can Yellowfin Tuna, drained and broken up
4oz Roasted Red Peppers, diced
2oz Goat Cheese, crumbled
Mix all ingredients until well blended. Add more or less red pepper or goat cheese as needed until the mixture is slightly moist. Serve on whole wheat toast or with whole grain pita chips. Serves 2.