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Meritage- What Yeast?

Hello,

I am a big fan of all types of blended wines, but my true love is the St-Emillion and Pomerol style blends. So, my next experiment is going to be a Bordeaux style blend. I have been reading up on what and what not to do when blending wines and the info has been very helpful; however, there is very little on what types of yeasts complement blending wines... The only info I could find was on the Lallemand site where they suggest using their MET yeast on Merlot. Has anyone experimented with different yeasts or yeast blends with a Bordeaux style wine? Also, if you did a secondary MLF did you do it before you blended the wine or after? Finally, does anyone know a good site (preferably in Canada) where I can get a good assorment of yeasts/MLF bacteria...

Thanks in advance,

Shawn

Reply to
Inferno
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Can't say much about yeasts for Meritage, but I'd blend only after all wines have gone through ML. In terms of yeast supplies,

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ae Canadian and have some non-standard yeasts in 5g packs.
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are American but carry the full Lalvin yeast catalogue.

Pp

Reply to
pp

You want to blend _after_ ML, and frankly it doesn't make that much difference which yeast you use. Pasteur Red would be fine for everything.

Tom S

Reply to
Tom S

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