The Secret is in the Blend

In light of our upcoming blending seminars, I want to discuss why winemakers produce blends. We do it to create wines with added depth, character, flavors, and  nuances. Historically, American wines were mainly single varietal, as people tended to believe that a wine made from say 100 percent Cabernet Sauvignon was "better quality" and that blending was done to correct “flaws." But in the Old World, blends have been a common style for decades. For example, Bordeaux, Rioja and Chianti wines are all blends governed by region. 

The U.S. wine industry has long since changed its conventional thinking, now producing some of the world's best non-conventional blends.

I enjoy creating blends because I believe that the sum of the parts is greater than its whole. People often tell me that they like blends because the wines seem more complex. In general this is true. Cabernet Sauvignon can be rather tannic, so adding Merlot provides suppleness mid-mouth. Blending Cabernet Franc into Cabernet Sauvignon provides aromas, spice, and structure. Adding Syrah to Cabernet Sauvignon gives the wine more volume and mouthfeel. The synergy between varietals can transform a wine. This is especially true when blending Petite Sirah into Zinfandel—a match made in Heaven. Zinfandel provides red fruit character while Petite Sirah imparts black fruit and tannin, elevating the fruit mid-mouth, and giving the wine richness and structure.

I look forward to seeing you at our Blending Seminars!

Cheers,
George Troquato, Winemaker