Blending

Technique

Cabernet Sauvignon – Syrah Wine Blends

Article

Blending Red and White: Tips from the Pros

Three professional winemakers offer their advice for making rosès from blends of red and white wines.

Separating press runs: Tips from the Pros

Technique

Fruit and Grape Blends: Tips from the Pros

Fruit and Grape Blends: Tips from the Pros

Wine-wizard

Blending and testing: Wine Wizard

Article

Field Blending: Tips from the Pros

Crushed, macerated and fermented together, these grapes come together in a technique known as field blending.

Article

Grape/Non-Grape Blending

There are several reasons we might want to blend wines. Among these are to correct complementary deficiencies, to integrate complexities fro

Article

Meritage: What’s in a Name?

Meritage is a registered trade name for blended wine made in the spirit of — and using the primary grapes of — Bordeaux.

Wine-wizard

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

Article

The Joys of Blending

Blending different grape varieties to make a better finished wine is a bedrock practice in the commercial wine world — and one often overl

Article

Blending Batches: Tips from the Pros

Pros share that blending is all about running tests, comparing flavors, and finding the perfect ratio before you commit to the final blend.

Wine-wizard

Is it better to separate free-run wine from the pressed wine during fermentation and should they be blended before bottling if you are making Zinfandel?

Our Zinfandel wine is now in secondary fermenters, with free-run wine separate from the pressed. Do you have advice on allowing the free and

Article

Blending to Improve Wines

Blending, in itself, is a physically simple task. You take one wine and stir it with another, and the result is a wine that tastes a little