Back in the early 1980’s, when I was an enology student at California State University, Fresno the predominant focus for wine students, as well as commercial winemakers throughout California, was to produce single variety wines. All of the wines we made were 100% of one varietal grape from one vineyard source, with no blending in the equation.

If you were making a Cabernet Sauvignon, or a Chardonnay, for the most part you wanted to have 100% of that varietal grape in the final wine. Today, more and more winemakers are producing wines from unique varietal blends. Winemakers are finding that consumers are generally more concerned about the taste of the wine rather than the varietal name on the front label as it has been in years past.

Each varietal grape used in winemaking has its own unique flavor aromas, and varietal characteristics that it brings to the final wine. Blending these different characteristics is part of the winemaker’s

artistic expression much like the artist who works with a palate of colors the winemaker works with a palate of flavors. The final wine is a “stylistic” creation based on the winemaker’s personal sensory likes or dislikes. The winemaker’s ultimate goal is for the wine to be well balanced, and commercially acceptable to all.

Many times a single, non-blended wine may be lacking in one area. For example it may be too light in color, have excessive oak or not enough oak, it may be flat or lifeless lacking in essential acidity. Blending allows for the “synergistic” marriage of all the important components required to make a good wine. These components can include: FRUIT, ACIDITY, TANNIN, ALCOHOL, COLOR, and OAK, amongst other things. By blending wines from different sources, different varietals, different vineyard lots, etc. you hopefully end up with a complex, multi-dimensional wine that everyone will like.

My wife and I recently had the opportunity to attend a fun and educational seminar on the “FINE ART OF BLENDING”, taught by Michael Perry, Manager of the Lodi Wine & Visitor Center. The class included instruction on basic sensory evaluation skills followed by a tasting and discussion of those wine’s characteristics. He then guided us through the necessary techniques in order to blend our own wines using the four different wines we originally tasted. This class is a great opportunity for you to learn the basics of wine blending and to create your own unique blend. If you are interested contact Michael Perry at the Lodi Wine & Visitor Center, (209) 365-0621 or email Michael@LodiWine.com

Happy Tasting! Brian