Blending
Blending in winemaking refers to the practice of combining wines made from different grape varieties, vineyard parcels, or vintages to produce a finished wine with specific qualities of balance, complexity, or consistency.[1] The technique has been used since antiquity and remains central to many of the world’s most renowned wine styles, including those of Bordeaux and Champagne.
Background
The origins of blending are rooted in the early history of viticulture, when growers sought to mitigate the risks of vintage variation by combining grapes of differing ripening times and resilience.[2] Over time, blending evolved into a deliberate craft, allowing winemakers to influence not only stability but also the sensory character of the wine. In regions such as Bordeaux, the tradition of using multiple varieties became institutionalised, shaping the identity of the appellation’s wines.
Objectives and Characteristics
Blending serves several purposes in winemaking. One key objective is achieving balance, for example by combining wines high in tannin with those that offer more supple fruit or softer textures.[3] Complexity is another aim, as a blend can provide a broader spectrum of aromas and flavours than a single-varietal wine. Consistency also plays an important role, with blending used to maintain a recognisable house style across vintages.
The components of a blend may include different grape varieties, distinct vineyard plots, or even separate fermentation vessels. In some regions, wines from different years may be incorporated, as seen in the production of non-vintage Champagne.
Techniques in Winemaking
Blending can occur at various stages of vinification. In pre-fermentation blending, grapes from different varieties or plots are co-fermented, a practice common in traditional field blends.[4] More frequently, post-fermentation blending is employed, allowing the winemaker to assess individual lots before determining the final proportions.
The process often involves a series of small-scale trials in which different combinations are tasted and evaluated for structure, aroma, and ageing potential. In Bordeaux, for example, Cabernet Sauvignon, Merlot, and Cabernet Franc are blended in varying proportions to highlight complementary strengths. In Champagne, the process of blending base wines, known as assemblage, is central to defining each producer’s style.
Contemporary Practice
Modern blending techniques make use of both sensory evaluation and laboratory analysis to ensure quality and precision.[5] Advances in viticulture and winemaking technology allow for more precise separation of vineyard parcels and fermentation batches, giving winemakers a broader palette of wines to work with.
While blending remains widespread, approaches differ among regions and traditions. Some areas, such as parts of the New World, focus on varietal wines, whereas others, notably Bordeaux, Rhône, and Champagne, continue to emphasise the art of blending as the hallmark of their identity.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson, The Story of Wine, Mitchell Beazley, 2021, ISBN 978-1784727680.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999, ISBN 978-0834217011.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.