Blending recipes, anyone?
 

Hi all:

I know it'a all a matter of personal preference (well, at least
mostly), but would anyone like to share their blending recipes?
I'd like to be able to head up to my grape supplier with a priori
knowledge of what I need, rather than showing up like a neophyte
saying "Gee, I'd like to make a Cab, what do I need?". If this is
not something the more competitive types share, please forvige my
indiscretion.

I've made the following, with pretty good results:
Red Zinfandel - 100% red zin grapes
Chianti - 75% Sangiovese, 25% Merlot
Barbera - 75% Barbera, ~15% Muscat, ~10% Grenache

I'm most interested in Chianti, Cabernet Sauvignon, Chardonnay,
Pinot Noir (red), Petite Sirah, and Syrah.

Thanks!

-Marc

Cab and Syrah go pretty well together. Grenache and Syrah can be good
together. I usually blend Cab Sauv and Cab Franc too. The
proportions vary by year, but any of those could be good as a 50/50
mix. I'm usually fixing low acid with one with a high acid blender.
Joe

m

dos > wrote in message news:<3yA4d.3510$fa.2323@trndny09>...
> Hi all:
>
> I know it'a all a matter of personal preference (well, at least
> mostly), but would anyone like to share their blending recipes?
> I'd like to be able to head up to my grape supplier with a priori
> knowledge of what I need, rather than showing up like a neophyte
> saying "Gee, I'd like to make a Cab, what do I need?". If this is
> not something the more competitive types share, please forvige my
> indiscretion.
>
> I've made the following, with pretty good results:
> Red Zinfandel - 100% red zin grapes
> Chianti - 75% Sangiovese, 25% Merlot
> Barbera - 75% Barbera, ~15% Muscat, ~10% Grenache
>
> I'm most interested in Chianti, Cabernet Sauvignon, Chardonnay,
> Pinot Noir (red), Petite Sirah, and Syrah.
>
> Thanks!
>
> -Marc

Cab and Syrah go pretty well together. Grenache and Syrah can be good
together. I usually blend Cab Sauv and Cab Franc too. The
proportions vary by year, but any of those could be good as a 50/50
mix. I'm usually fixing low acid with one with a high acid blender.
Joe

m

dos > wrote in message news:<3yA4d.3510$fa.2323@trndny09>...
> Hi all:
>
> I know it'a all a matter of personal preference (well, at least
> mostly), but would anyone like to share their blending recipes?
> I'd like to be able to head up to my grape supplier with a priori
> knowledge of what I need, rather than showing up like a neophyte
> saying "Gee, I'd like to make a Cab, what do I need?". If this is
> not something the more competitive types share, please forvige my
> indiscretion.
>
> I've made the following, with pretty good results:
> Red Zinfandel - 100% red zin grapes
> Chianti - 75% Sangiovese, 25% Merlot
> Barbera - 75% Barbera, ~15% Muscat, ~10% Grenache
>
> I'm most interested in Chianti, Cabernet Sauvignon, Chardonnay,
> Pinot Noir (red), Petite Sirah, and Syrah.
>
> Thanks!
>
> -Marc