blending wines

In blending, I don't think there really is any such thing as "proper ratios" - it all depends on the character of the wines you are using, and your personal taste. Having said that, though . . .

Pinot Noir isn't often blended with anything else, possibly because French winemaking laws wouldn't permit it (in Burgundy), and possibly because blending with other red grapes wouldn't result in a better wine. In this case, I'd be concerned that the Syrah would overpower the Pinot Noir, and you'd end up with three batches that all more or less tasted like Syrah, with some tasting a little thinner. I haven't done it, but my guess is that you would lose most of the delicate flavors of the Pinot Noir somewhere between 10 and 20% Syrah, or even before that.

Before you bottle anything along these lines, do some "bench tests." Mix up a few ounces each of various ratios that you are interested in trying, and see if any of them strike you as better than the Pinot Noir or the Syrah individually. If so, go for it. If not, resist temptation and just bottle them separately.

Doug

Agree with Doug; effecive blending is rarely achieved with recipes. With each year, the winemaker has to assess each wine, determining what might make a given wine better - belnding for acididty, alcohol, flavor, etc - usually in an effort to better balance the wine, and usually with carieties that complement each other.

Also agree with Doug that you risk overpowering the Pinot with the stronger Syrah. I have often read that in years past, Burgundian winemakers would blend their Pinot Noir, usually in poorer years vintage, (illegally, and somewhat clandestinely) with Grenache taken from the Cotes du Rhone - Gigondas, before it gained its own reputation, was best known for being blended into Burgundy.

I agree with the other posters that you should do bench trials. In the past I have blended in some Syrah with my Pinot to add some color, but the amount of Syrah was between 5-10%. Anything above 10% and the Syrah nose became quite noticeable. Tim

Thanks guys. Any ideas on doing some kind of blending. I've seen a shiraz with a grenache before. Anyone ever try that?

Grenache is one of the most widely planted grapes in the world - and blended with just about everything, somewhere in the world. As others have said - try some bench trials.

Grenache blends well with mostly anything and can be made many different ways in its own right.

Syrah usually takes over in a blend as others have said but that can be a good thing. (I like Syrah, a lot; having more is a bonus.)

Blending is more art than science and you get to drink the less succesful trials so it's all good. The wine does marry over time but you can get a good feel just blending up a glass. Once you have something you like, you can do a bottle and let it sit for a few weeks to see what happens. It's always a good idea to let a blend sit for a while to ensure it's stable.

Joe

Just for interest sake: according to Anthony Hansen (UK wine merchant and Master of Wine) in his book "Burgundy", it was and likely still is a common practise by many burgundian wine merchants to blend in a certain amount of dark red wine from southern France or Italy to achieve better colour and richer taste... He also claims that Burgundy only gets sufficient heat units to fully ripen Pinot Noir once ever three years.

Darin

Adding a couple anecdotes;

• Just returned from a wine trip to Fance. One destination was the Valcluse, specifically - Gigondas. Gigondas gained it's own AOC designation just a few decades ago, but apparently used to be known for it's contributions to some of the lesser vinages in the Cote de Nuit. apparently, in year where the Burgundian Pinot Noirs weren;t up to snuff, some of the folks in Burgundy would truck up vats of Gigondas to improve the vintage - contrary to all the AOC laws. Makes me wonder how many Burgundy vintages had a significant Grenache blend?

• While in Burgundy this trip, my wine advisers there steered me away from the vins blanc of 2003, saying that it was too hot; but that the Pinot Noirs of '03 - according to them - were / are superb.

Cheers,

Ric

Dar> > In blending, I don't think there really is any such thing as "proper