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Wine Blending?

Wine Blending?

Laurita Winery , Wine Science 🕔July 15, 2017 0 comments

It turns out that blended wine is a thing…

No, not like that.

You, like us, are probably used to opening a bottle of wine, pouring out, and enjoying a drink. Easy, right? Well, what if you could personalize the experience and blend multiple varietals into a single wine for your specific taste?

The Washington Post reports on a wine blending class California’s Napa Valley, and it has us interested!

I imagined sampling different varietals — cabernet, zinfandel, syrah — and blending them to find my personal flavor profile, much in the way I might adjust a cake recipe by adding a teaspoon of smoked cinnamon or a touch of fresh orange zest. And once I got over being intimidated by the winemaker’s lexicon, that is exactly what happened.

Interesting idea, right? We told you!

It’s chemistry, for sure, but utterly subjective at the same time.

But what if you don’t want to (or just can’t) travel all the way to California to try your hand at wine blending?

Oh, internet… You always come through for us.

There is also Blendtique, from California winemaker Billy Dim. It’s another wine-blending experience, this time through mail order.

So why wouldn’t you create your own wine from the couch?  You’re already there, and we know you want a glass of wine.  It’s really just efficiency at its best. 

Of course, you don’t need a kit to blend wine. All you really need is… well… some wine.

…sommelier Sarah Young, who runs the wine-blending class at the Grand Bohemian Hotel in Charleston, S.C., suggests picking up four or five single-varietal reds — such as cabernet, petite syrah, malbec, merlot, cabernet franc and petit verdot — for a homegrown blending experiment.

We’re firm believers that wine, like life, is meant to be enjoyed! So enjoy! Grab a few bottles and get to blending!

While my previous notions of “wine blending” were limited to topping off my glass from a different bottle, I’ve now got a better idea of the flavors to be found in varietals from far-flung locations, and how my taste buds might react.

And really, we can’t think of a more enjoyable experiment!

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