Page 8 - Grapevine July-August 2015

In The Winery

Blending Your Wine
By Thomas J. Payette

B lending is an excellent resource to make In this article, I will go into detail with a step-by-
improvements in wines. To do it properly step analysis how a blending session can be per-
takes time, work and organization. The days formed. This process gives a neutral and open plat-

of standing in the cellar and walking from wine form to taste and review all of the winery’s products

vessel to wine vessel roughly pouring the quanti- and make blends in a systematic session outside of

ties from the wine thief, or sample valve, to glass the cellar environment. One should be dedicated to

in estimation of what a blend will be like is not this process. The first blending session may have

acceptable. This Is perhaps, when presented with some disjointed moments but don’t let that discour-

well made sound wines, the most important consult age the process. By the third session one should

session I can afford my clients. Beyond the prac- be on top of all aspects of this process and ready to

tical applications it is a great time to review overall build on the process to make it an even better oper-

winemaking quality and to plan the upcoming wine- ation for their winery. Take the time to follow this

making schedule for the year. Following these steps process from sampling on through to the follow-up

will result in better quality wines, more cellar orga- report. It works!

nization and fluid production parameters for any

winery whether making 2000 cases or 40,000 cases First, establish a set of goals for the blending ses-

and beyond. These sessions give the winemaker sion. Most of the time the goal will be to meet a

long-term direction and will keep others at the win- certain style of wine(s) that have the consistency

ery in touch and involved with what is happening in of previous vintages or better. One can establish

the cellar. other goals as needed to fit the particular set of cir-

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