Mark Thorson > wrote:

> If multiple years were blended, you might have a better product
> and certainly more consistent. This can be done at home, if you
> blend different vintages of the same wine (from the same vines,
> of course). I wonder why that isn't usually done?

Oh but it *is* usually done! Non-vintage Champagne (most of it, by far)
and similar wines have always been produced that way.

I do not quite understand the premise of the article I quoted. On the
one hand, it sings praises of the individual vineyard's terroir; on the
other hand, it assumes that blending of multiple vintages is a good
thing. This is what individual Champagne growers (and some of the
"grandes marques" with some of their special cuvées) have been doing for
centuries, if only for the lack of any alternative, given the Champagne
traditions.

Victor