Topic: Blending

29 result(s).

Fortify It! Adding Spirits To Your Wine

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Your first fortified wine can be a little intimidating. What method are you going to utilize? Sweet or dry? What type of spirits are you going to use? Then again, maybe you’re

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Blending Bench Trials

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One of the most useful techniques used in blending wine is performing bench trials, which is the process of treating a series of small wine samples with varying degrees of conditions. In

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Field Blending

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Blends are most often made from varietal wines prior to bottling, but field blending, where all of the varieties are harvested and fermented together, has its own benefits.

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Blending Basics

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In this article, Michael Larner discusses the wines of the Rhône region of France, and one of the most important winemaking parts of Rhône winemaking is blending. Learn about the basics of


Wine Blending Partners

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Blending accomplishes several goals in winemaking. It can be done to improve flavor, mouthfeel, cover a defect, balance the chemical profile, adjust the alcohol content, emulate a commercial wine you enjoy or

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Meritage Roundtable: Tips on Making Bordeaux-Style Blends in the New World

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The name Meritage is a blend of the words merit and heritage (and pronounced to rhyme with the latter). But beyond a commitment to using the same grapes as those used in

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Blending Fruit and Grape Wines

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“Blending is a natural procedure, honest, necessary, and in accordance with historical events.” With that quote, eminent wine authority Emile Peynaud gives us permission to play with our wines. While he was

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Award-Winning Red Wine Blends Roundtable

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Five top medal winners from the WineMaker International Amateur Wine Competition share the secrets of their red wine blending success. Ron Dickens from Arizona started making wine at home in 2008 and

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Winemaking Tips from Bordeaux

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Bordeaux. The mere mention of the name conjures up images of centuries-old chateaus, pristine vineyards and superlative wines that have set the highest standards the world over. Bordeaux wine styles are the

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Super Blends

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One group of internationally famous wines — the Super Tuscans — has come to represent revolutionary change in the wine world in the last few decades. After long-held traditional principles and practices

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Wine Blending: Tips from the Pros

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Varietal wines are great, but there is only so much that can be done when working with a single grape variety. To create a truly complex wine, try blending multiple varieties that

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Better White Blends

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There are lots of reasons to try blending white wines, such as adding complexity, correcting a deficiency, or simply making something fun and new. Find out more about which white grapes work well together, and how to plan the perfect blend.

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Confessions: Revealing a secret to my success

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A California winemaker confesses his secret to making a good wine blend great through the use of his secret weapon.

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Blending Stuck Wine

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That’s too bad that you had some stuck fermentations. It’s probable that your yeast died out due to alcohol toxicity resulting from those high brixes. Next time make sure you’re adding enough

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Egg White Fining, Overoaking: Wine Wizard

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Using egg whites I’m making a white wine and want to add egg white to help with the fining before my last racking. Is there any information on how to do the


Cabernet Sauvignon – Syrah Wine Blends

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  Home winemakers often resort to a little blending to improve their wines — to add a little more body, tweak the acid balance or deepen the color, or just because it

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Blending Red and White: Tips from the Pros

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You know from art class that red and white make pink, but is the same true for wine? Often rosès and blush wines are made from red grapes that are briefly exposed


Separating press runs: Tips from the Pros

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Are press cuts scientific or subjective? What about combining the free run with the press runs? Do different cuts get different treatments? If you’ve ever wondered about concerns like these, take some

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Fruit and Grape Blends: Tips from the Pros

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Ken Korando came to winemaking by way of entrepreneurship. Educated as an electronics engineer, he and a colleague patented technology used to decline balance debit cards – the sort of technology that


Fruit and Grape Blends: Tips from the Pros

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Ken Korando came to winemaking by way of entrepreneurship. Educated as an electronics engineer, he and a colleague patented technology used to decline balance debit cards – the sort of technology that

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Blending and testing: Wine Wizard

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The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could

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Field Blending: Tips from the Pros

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People blend wines for many reasons and are able to fine tune their blends by drawing the best characteristics from each wine blended. For centuries winemakers have started their blends right in

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Grape/Non-Grape Blending

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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

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Meritage: What’s in a Name?

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One evening this past winter, a friend was perusing my trophy shelf, where I exhibit my wines that have won medals or ribbons in amateur winemaking competitions. He picked up one bottle

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Do you have any suggestions for a wine that came out too “hot” with a higher than expected alcohol content?

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Dear Wine Wizard: Last fall I made wine from Petite Sirah grapes that were extremely sweet. I used Premier Cuvée yeast, which happened to be high in alcohol tolerance. This yielded a

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