Page 9 - Grapevine July-August 2015

In The Winery
cumstances in the cellar. Goals such as blending a
reserve style blend for a particular wine variety and
then making subsequent blends is a perfect start.
Always taste past vintages of these same wines from
the wine library. This will give great information
as to how wines are holding up in the bottle and
help remember the earlier wines and how they were
crafted. Collect winemaking data, as a summary, of
these past vintages for review should that be neces-
sary. If one marvels over a competitor’s wine, then
purchase some of that wine and put it into the blind
tasting. It may help move the winemaking style in
the direction desired. Try to answer this question
before, during and after the blending session: “Do
we know where we are with our wines and where
we are trying to go”? Asking yourself and the others
this question will help the winery move the wines
forward.
The first step in a successful blending session is
collecting the samples early. Go into the cellar, at
least one week prior to the scheduled blending day,
and pull all the samples needed in sufficient quan-
tities. Usually one, two or three 750 ml sample(s)
of each large lot will be sufficient and perhaps a
375 ml sample of the smaller lots. When in doubt :
collect two 750 milliliters because you do not want
to run short at the blending table. Make sure these
samples represent the lot of wine. If twenty barrels
are in the lot – try and pull the sample from at least
10 representative barrels to make sure it is uniform.
If a certain wine is in two distinct sets of wine stor- get information on sales data for each product. This
age conditions, take samples of each and indicate
the differences. If the sample does not represent the
wine it is supposed to, a successful blending session
can not be performed. If older lots of a certain wine
remain in the cellar, sample them as well. It may
help to round out the newer vintage blend. Take
samples of anything that does not already have a
direction in your winemaking plan and that may
even remotely have a chance of adding to the blend.
If looking to purchase wines in bulk from another
producer or broker, have those samples sent well
ahead of time.
Pull the wine samples in the same style glass bot-
tle to eliminate the influence of preference, or lack
thereof. The wines will be tasted blind and one
would not want to influence the tasters by having
877-892-5332 The Grapevine • July - August 2015
the glass bottle, color or style tip the taster’s hand.
(It happens!) Using a t-top closure is the best for
these samples. This will make it easier to remove
the closure at the blending table and prevent fum-
bling clumsily through the opening of each bottle
while pulling a cork.
Mark each bottle with the lot code, vintage year,
variety, quantity and any other data deemed import-
ant – for example “new French oak” or “malo-lac-
tic”. Place the bottles into brown bags or wine
bottle bags all of the same style. This action, will
again, prevent any bias resulting from remember-
ing what wine went into which bag. Randomly
move the bottles around to facilitate the blind tast-
ing process for yourself. After shuffling the wines
around sufficiently, label them in a number or letter
sequence and place, in flights, into boxes. This
process should be completed one week prior to the
actual blending session and the wines should be
stored upright to allow any sediment to form on/
near the bottom of the bottle.
Collect background data on each of the wines to
be presented at the blending table. This informa-
tion should include harvest data, fermentation data
(yeast, temp, enzymes etc), a full chemistry panel
(ph, TA, so2, VA, malic, alcohol etc.) Record this
data on a spreadsheet for copies to be distributed to
every member of the tasting panel at the appropriate
time. Speak with the owner or sales department to
will help determine how much of a given blend that
should be made. Collect current inventories, on
hand, in both case storage and bulk wine – if more
of a current blend is to be bottled.
When all of the wines and information are collect-
ed for the blending session, take time to remind the
other members on the blending team of the date,
time and location of the blending session. Remind
them not to wear smelly colognes or perfumes that
day and to dress comfortably. There is no need to
wear a tie as it may only drag through a glass of
wine as one reaches across the table.
The day prior to the blending session collect
the other items necessary in the room to be used.
Check the wine glasses for potential cardboard
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