Re: Blended wine

Hello, Some time ago, we were talking about blending and such, & I just thought I'd share my "blended wine" experience. I had a lot of leftover (2 bottles)strawberry, (2 bottles) pumpkin/blackberry, & (1+bottle)dandelion top-up from various batches. I threw them all together in a gallon jug, called it "Mystery Red Wine", and decided to let it sit and see what happened. It was bottled in December 03. Over the weekend, we finally tried a bottle. To my surprise, it was very good, and very drinkable as a light red wine. It's hard to describe the taste...there was no dandelion taste, nor strictly speaking any blackberry or pumpkin, but every now and then, I could catch a hint of strawberry. It had about a 12% alcohol by volume (maybe a bit higher). Interesting result, and I'd definitely try blending again. Darlene Wisconsin, USA

Reply to
Dar V
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Thanks Darlene, I wish more people would post on blending. Here are a couple of blends that I have enjoyed recently:

I have some cherry wine that has a nice cherry character, no real faults, but is kind of one dimensional. I also have some California Cab Sauv. that is maybe over oaked. A 1 part cherry to 2 or 3 parts CS is a very nice blend. Adds something different to the CS.

I also have a Cranberry that is very strong in the flavor department. My wife likes it straight (she really likes cranberry) but I like it blended with one or two parts Niagara or unoaked Chardonnay.

All of the above are dry wines and I make both of these blends at the table rather than before bottling.

Ray

Reply to
Ray Calvert

Ray,

Since you asked, I'll mention a couple of blended wines I make from home-grown grapes.

Because of my location, Northwest New Jersey, I'm realistically limited to FA hybrids.

I grow St. Pepin, Vignoles, Traminette (whites), Chambourcin, Chelois and NY73 (reds). Most years I'll combine the 3 reds as one field blend, and two of the whites, Vignoles & Traminette as another. In the past I also had some Baco & DeChaunac to blend with the Chambourcin, and that combination worked surprisingly well too.

I originally chose red varieties to complement one another in an effort to build a well rounded red, and have varied the choices over the years to reflect the results of my own field blends and the results of blending bottles of commercial FA varietals. I oak the reds and still add tannins and practice Saignier, but I think I'm getting close.

Side Note: I call my red blend "Hurricane Red", because that's what is usually going on here around harvest. Last year we had _four_ hurricanes just prior to getting the reds picked. A foot of rain !

Reply to
Mike McGeough

Reply to
STEPHEN PEEK

Darlene, mixing wine like this can be very dangerous. I recommend you let me deal with it properly. Just pack it all up and mail it to: Bob 27954-0021 USA You'll be glad you did...... ;-)

Reply to
Bob

Bob, Ah yes, very, very dangerous...lol. Darlene ;o)

Reply to
Dar V

I'll look for the box soon. ;-)

Reply to
Bob

But Bob, I like this blended batch...how about I'll send a blended batch too you if I don't like it.... Might be awhile because I haven't blended a batch since this one. ;o) Darlene

Reply to
Dar V

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