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Grape/Non-Grape Blending

The first time I ever blended two wines was an exercise in ignorance. I had a dewberry wine that had beautiful color and clarity but tasted flat. I also had a blackberry wine that was deeply pigmented and very clear, but tasted quite sharp to me. (Today I would describe it differently — excessively malic — but back then it simply tasted sharp.) I decided to blend the two wines and after some test blends, decided on a ratio of four parts blackberry to three parts dewberry. In my ignorance, I did the right thing and only realized it after the fact. I was quite fortunate the blend turned out well. Why Blend Wines? There are several reasons we might want to blend wines. Among these are to correct complementary deficiencies (as in the above example), to integrate complexities from varying bases or to create a new flavor profile. Blending grape and non-grape wines can yield some interesting and delicious results. It is the ultimate way of creating a new flavor profile. In most cases, the grape wine will predominate,