Pat Henderson’s Blending Spreadsheet

Blending is often associated with red wines, but blending white wines can also be advantageous to create a balanced wine in certain situations or to complement grapes that need amplification in areas.

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…