Blending recipes, anyone?

Hi all:

I know it'a all a matter of personal preference (well, at least mostly), but would anyone like to share their blending recipes? I'd like to be able to head up to my grape supplier with a priori knowledge of what I need, rather than showing up like a neophyte saying "Gee, I'd like to make a Cab, what do I need?". If this is not something the more competitive types share, please forvige my indiscretion.

I've made the following, with pretty good results: Red Zinfandel - 100% red zin grapes Chianti - 75% Sangiovese, 25% Merlot Barbera - 75% Barbera, ~15% Muscat, ~10% Grenache

I'm most interested in Chianti, Cabernet Sauvignon, Chardonnay, Pinot Noir (red), Petite Sirah, and Syrah.

Thanks!

-Marc

Reply to
mdos
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Cab and Syrah go pretty well together. Grenache and Syrah can be good together. I usually blend Cab Sauv and Cab Franc too. The proportions vary by year, but any of those could be good as a 50/50 mix. I'm usually fixing low acid with one with a high acid blender. Joe

m
Reply to
Joe Sallustio

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