I went to a wine blending seminar at one of the local wineries last week. Their intent was to make a varietal Barbera with up to 25% of other varietals they also grew on the property.(More than 25% it could no longer be labeled as Barbera) It ended up being fairly instructive. We would make a blend, taste, then change the percentages, taste again, compare back to base wines etc. It actually was fairly hard work, with notes taken, graduated cylinders filled and emptied, comparisons done and we had to spit out most of the wine or it would have been far too much to then drive home. The blend I preferred had 80% Barbera, 15% Sangiovese and 5% Aliganico. And most interestingly, the small amount of Aliganico was obvious in the blend (cynical me would have thought no difference), and the Sangiovese was a really nice flavor addition as well. Anyway a shout out to Iron Hub winery, which you should check out if you visit Amador County. It's a nice family business who happens to make excellent wine.
Iron Hub
Anyway, sitting down with the wine maker and going through the process the way they actually do it was instructive. And the price? $15 which they refunded when you actually showed up, as they put a lot of effort, wine and time into the affair. I have no idea if they will use any of the percentage additions that the group came up with but I came away impressed and learned something too.
But with that said, I came home and blended my leftover 2020s into a "red blend" without doing any comparisons because I was on a mission to complete 2020. (Yea! to having bottles again) So 5.25 gallons each of Syrah, Sangiovese, and Barbera. So 6 cases plus a couple of tasters. Preliminary tasting says good enough to serve to friends. So is it a Rhoney Tuscan? I'm calling it red blend for now, but the syrah is the dominate flavor initially as you would expect.