- Joined
- Nov 23, 2019
- Messages
- 478
- Reaction score
- 728
The first wine I made was a field blend. It was and is my grandfather's recipe. Alicante and Muscat. My first wine making partner and I did everything wrong. (We didn't know what a hydrometer was let alone how to use it!) Unfortunately, that attempt turned out really good. If it hadn't, I could have quit, saved a ton of money, and not had to endure the frustration of trying to figure out where I went wrong.
Since then, everything I've made and ben happy (a relative term if ever there was one) with has been a blend. One of the most successful was a meritage. Wanted to imitate a Bordeaux. It was slated to be 70% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc. The notes are currently lost and I can no longer remember what the exact ratio turned out but I know that after a tasting the blend at those numbers adjustments were made. I think the Merlot and the Cab Franc were increased against the Cab Sauv and the ratio between the Merlot and the Cab Franc changed with the Merlot decreasing.
I wonder about blending, and about why the blends are better than the varietals. Maybe it's because blending fixes or covers up flaws in the varietals or flaws in winemaking technique. On the east coast the suppliers stock mostly central valley grapes. The numbers aren't always great on them. Sometimes blending a couple of wines with just okay numbers makes a wine that is pretty darn good.
No answers here. Mostly guessing. This much I'm sure of. Blending solves problems. Sometimes it can make a silk purse out of sow's ears. Well, maybe not silk, but a really nice nylon one.
Since then, everything I've made and ben happy (a relative term if ever there was one) with has been a blend. One of the most successful was a meritage. Wanted to imitate a Bordeaux. It was slated to be 70% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc. The notes are currently lost and I can no longer remember what the exact ratio turned out but I know that after a tasting the blend at those numbers adjustments were made. I think the Merlot and the Cab Franc were increased against the Cab Sauv and the ratio between the Merlot and the Cab Franc changed with the Merlot decreasing.
I wonder about blending, and about why the blends are better than the varietals. Maybe it's because blending fixes or covers up flaws in the varietals or flaws in winemaking technique. On the east coast the suppliers stock mostly central valley grapes. The numbers aren't always great on them. Sometimes blending a couple of wines with just okay numbers makes a wine that is pretty darn good.
No answers here. Mostly guessing. This much I'm sure of. Blending solves problems. Sometimes it can make a silk purse out of sow's ears. Well, maybe not silk, but a really nice nylon one.