Technique

Blending Fruit Wines

Highlighting multiple fruits in a wine often brings more complex flavors and aromas to a bottle. There are multiple ways to make these wines — primarily fermenting fruits together or blending single-fruit wines after fermentation. Two pros share their own techniques for these delectable summer sippers. Sandi Vojta, Founder & Winemaker at Prairie Berry Winery, Hill City, South Dakota Some of my favorite fruit blends that I enjoy working with are raspberry and rhubarb or strawberry and rhubarb. Both raspberry and strawberry work great with rhubarb in that they balance out the earthiness typically associated with rhubarb without overpowering it completely. The beauty of these blends is that you can finish your residual sugar and acidity just about anywhere as long as you pay attention to balance. If the acidity is above 1.0 g/L I will typically finish the wine with 4–6% residual sugar. I really feel it is important for drinkers to be able to taste the fruit in wine. For example if I am making a strawberry apple wine, I want to make sure they can taste both