"Inferno" > wrote in message
...
> Hello,
>
> I am a big fan of all types of blended wines, but my true love is the
> St-Emillion and Pomerol style blends. So, my next experiment is going to
> be
> a Bordeaux style blend. I have been reading up on what and what not to do
> when blending wines and the info has been very helpful; however, there is
> very little on what types of yeasts complement blending wines... The only
> info I could find was on the Lallemand site where they suggest using their
> MET yeast on Merlot. Has anyone experimented with different yeasts or
> yeast
> blends with a Bordeaux style wine? Also, if you did a secondary MLF did
> you
> do it before you blended the wine or after?

You want to blend _after_ ML, and frankly it doesn't make that much
difference which yeast you use. Pasteur Red would be fine for everything.

Tom S