Blending

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Blending

Postby dimops » Wed Sep 28, 2011 2:29 pm

I've ordered some Cabernet Sauvignon and Merlot grapes and will attempt some sort of blend this year. However, I'm having a hard time trying to figure out when the best time to blend the grapes are. Most of the information I'm finding talks about blending two finished products.

What are the advantages/disadvantages of blending
1. During Crushing
2. During Pressing
3. Finished Product
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Re: Blending

Postby Mike_ » Wed Sep 28, 2011 3:06 pm

#3 always

you need to wait until you can taste each final product and blend accordingly to taste ... sometimes you need more Merlot and sometimes less
you just don't know until the finished product of each one

we take 3 tastings some times more
one will have 90% Cab and 10% Merlot
then next 80/20
then 70/30
and see what taste best

Hope that helps
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Re: Blending

Postby john.p » Mon Oct 17, 2011 2:53 pm

Just curious (as a noob to these things), but what do you guys label a wine that has more than one type in it? (ie: cab + merlot, etc.)

Is there a certain percentage before you can/ have to name it something else?
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Re: Blending

Postby kak » Thu Feb 23, 2012 3:29 pm

I think (and I could be wrong) the rule is that if it is 75% of the wine has to be a particular variety for it to be called that variety, i.e., Cab Sav. or Zin. Some just make up fun names and call it a blend.
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