Blending

Good question... myself I would blend wines after they were completely finished (fined, filtered, whatever), simply because I think that after they were finished I would have a better sense of what to aim for in the final blend wihtout having to account for the changes that would occur after fining the blended wine. However, I haven't done much blending before, so I don't have much experience to think on, and they were reds anyway, so fining wasn't needed on them.

I prefer to blend at bottling time.

I would lean toward blending later in the process when I can get a better idea of the taste, but I don't think I would do it at bottling for just the reason pointed out in the original post. Sometimes, when blending wines, you could end up with a change that could produce a haze. I would blend about a month or so before bottling.

Negodki, would you elaborate on why you prefer to do it at bottling and, in your experience, have you had problems with hazes developing in the bottle?

I wait until each wine is finished, so that I know it's "final" characteristic and flavor. Then I can decide whether or not I wish to try to improve on that. If I'm happy with the wine as is, there is little reason to blend. (The exception to this would be a Bordeaux style blend of Cabernets and Merlot, where I'm trying to achieve ambrosia from three already "perfect" wines).

Taste tests at this stage will help me decide the exact proportions I wish to combine. Having done that, I have two options: to blend while racking, or to blend while bottling. The procedure is the same in either case: Fill the receiving container(s) to a predetermined level with the first [and second] wine[s], and then top them up with the other. It's easier to blend while racking (less containers, less careful measurements), but going directly to the bottle saves a step. I have not (yet) had any problems with hazes developing when the wines are combined, but perhaps that is because I am dealing only with reds (and highly tannic apple wines) which have been bulk aged a minimum of two years. If I ever end up with a haze in the bottle, I will probably adopt your method.

I think the important thing, and I believe we agree on this, is not to blend until the wine is finished. Some wines (especially reds) can be quite rough until they age a few years, and then they smooth out almost magically. If one were to blend to remove that roughness, they might also lose the complex flavour characteristic that makes them so special.

Where did you get this notion? My experience tells me that red wines tend to need _more_ fining than white wines - although both can benefit from similar regimens.

Tom S

I'd agree with that also. After the blend is finalized and given some time to "marry" is the time to polish the wine by fining.

Think of fining in terms of "liquid sandpaper".

Tom S

I'd be interested in more details, Tom. It has been my experience that reds, and apple wines fermented on the skins like reds, will (almost always) clear by themselves with no need for the addition of "fining agents". Nor do they (usually) require additives to treat excess astringency or other flavour problems. What sort of "regimen" do you consider necessary/desirable for reds (and why)?

I think it is especially important that blending is done for specific reasons - to emulate traditional blends, balance a wine or just plain experimentation.

Having said that, after purchasing a Riesling with very low pH, high TA and fairly low Brix, I was fortunate to access a substantial quantity of Geisenheim. This makes is an aromatic styled wine quite similar to Riesling. The numbers on the Geisenhem were extremely complimentary (Brix 25.5, pH 3.3) to the Riesling so I blended 2:1 early in the Geisenhem fermentation and when the Riesling was almost well-fermented and slowing (SG 1.020). I've had lost of experience with both varietals and am confident in the result but, of course, only time will tell. This blending was obviously out-of-necessity to balance the Riesling and all the assay numbers of the blend are now safely in the ball-park.

I also agree that blending in most cases should be when the wine is "finished" but I feel a notable exception to this is with established blends such as the traditional blend of Cabernet Sauvignon with Merlot (with or without a little Cab franc).

I typically ferment a 60:40 Cab Sauv/Merlot in my barrel then ferment out an additional amount of each separately in glass, usually more Merlot in reserve than Cab Sauv. I then top up the barrel according to the development of the wine based on my tastes - usually with the Merlot. Any remaining unblended wines can be bottled or blended with next year's harvest.

Works well for me.

Glen Duff

---------------- Negodki wrote:

I was only talking about fining for clarity, and all the reds I've done have have cleared on their own, FWIW.

My experience only but all my reds clear in short order while whites can be a problem. That goes for grape or country wines.

Ray

The more I'm learning about fining, the more I am a bit surprised... originally I was lead to see fining as a means to make wine clear, but finings seem to improve the taste of wine as well. Needless to say, this year's reds will have fining trials done on them.

Charles and Ray, Many home winemakers believe fining is done to make wine clear. But, I think Tom's point is that most wines are fined for purposes _other_ than clarification. lum

I always fine wines (both red and white) with bentonite - at least lightly. It makes them heat stable, but this is a problem that many commercial (especially "boutique") wineries ignore. Then their wines throw a protein haze in the bottle, customers complain and the wine ends up on the bargain shelf.

I also find that red wines usually benefit from a bit of gelatin fining to "polish off the rough edges"; IOW, remove some of the harsh tannins and expose the fruit behind them. This also is useful with barrel fermented white wines, e.g. Chardonnay.

Tom S

That would make a real good thread on it's own if someone would start it. I have no knowledge in the area and would appreciate comments. I have always considered something done when essential for clearing but avoided because it could adversely effect wine. Maybe I have been lead astray.

Ray

Just to clarify (sorry ;-) ), is your 1lb/1000 gallon figure a what you consider "lightly" fining?

Yes. I consider anything up to and including ~3lb/1000 gal "light" for bentonite.

Tom S