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? Finally, does anyone know a good
site (preferably in Canada) where I can get a good assorment of yeasts/MLF
bacteria...

Thanks in advance,

Shawn