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

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

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

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

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 !
--


Mike MTM, Cokesbury, New Jersey, USA

A recent blend that happened out of circumstance (I was racking both on the
same day) was surprisingly good. Being a frugal person, I saved the bottom
of the carboys from my blackberry melomel (semi-dry) & a Wine Expert
Primativo/Syrah blend, mixed them in a large bottle & refrigerated. After
settling, carefully decanting, warmed to room temperature the blend was
excellent.
Steve
"Dar V" wrote in message
...
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

"Dar V" wrote in message
...
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

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...... ;-)

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


"Bob" wrote in message
...

"Dar V" wrote in message
...
Bob,
Ah yes, very, very dangerous...lol.
Darlene ;o)

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