Both co-fermentation and later blending are common solutions. I've done both, and both work.Have any here cofermented 2 or more varietals or would you always ferment separately then blend after ferment and bulk age?
Besides trial and error, can you suggest a source for compatible blending partners including fruit/grape blends?Both co-fermentation and later blending are common solutions. I've done both, and both work.
For red Vinifera, pretty much all work. Bordeaux and Rhone grapes all blend well, and if you look at "Super Tuscan", you'll see that Italian varietals tend to blend well with French as well. The following thread has a lot of options that are proven.Besides trial and error, can you suggest a source for compatible blending partners including fruit/grape blends?
Well...as it turns out I will be blending a Moscato (high ABV) with a (typical ABV) dry Moscato to temper it out a bit.wondering what white blends are being made by folks?
I've got the hankering to try some in the not too distant future... (I would be using kits)
Cheers!
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