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Old 27-11-2017, 10:18 AM   #1
Anglezarke
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Default Blending wine.

Over the years I've experimented with blending wines - usually to avoid wasting a wine which is either too sweet or maybe too bland on its own.
The most successful examples are blackberry/elderberry and most recently celery/peach.
The blackberry imparts a fruity hint and negates some of the tannin, giving a more rounded and less heavy wine. I now make some every year - especially as the inclement weather we get has resulted in some poor crops, producing an insipid rose on its own.
The celery/peach is one you really must try. It came about because a gallon of peach wine I was making stuck at SG1005, really too low to go to all the trouble of trying to get it going again. As I also had a gallon of celery wine which had bottomed out at SG995 I decided to mix the two - and what a splendid result! The fruity flavour of the peach is enhanced by the sharpness of the celery, giving a crisp, slightly sweet white - ideal as an aperitif or just enjoyable everyday drinking. So I'm going to make this again soon!
If anyone else has blending tips/experience to share I'd love to read about them.
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Old 29-11-2017, 07:18 AM   #2
alvin
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Angle thanks for your reminder about the whole being potentially greater than the sum of its parts in wine blending. Usually I try to combine ingredients in the must (e.g. blackberry + elderberry) but like yourself I also try to improve wines through blending. That celery/peach combo sounds like a good one to try.
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Old 29-11-2017, 09:50 AM   #3
Anglezarke
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Quote:
Originally Posted by alvin View Post
Angle thanks for your reminder about the whole being potentially greater than the sum of its parts in wine blending. Usually I try to combine ingredients in the must (e.g. blackberry + elderberry) but like yourself I also try to improve wines through blending. That celery/peach combo sounds like a good one to try.
Thanks for replying alvin. Your reply prompted me to re-read my post, and note that I had made a daft mistake. The wines used were celery and PEAR - not peach as I had written. I'll get my coat.....
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Old 29-11-2017, 11:48 AM   #4
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Thanks Angle. Both peach and pear sound promising to me. It would be interesting to compare them, and to also see how different yeasts affect the result. I have been impressed by the substantial taste difference of wines from identical musts but different yeast strains. I have only compared 3 different yeast strains so far but I would bet on D47 making something special out of peach and/or pear.
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Old 03-12-2017, 06:56 PM   #5
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I have had to do some blending this autumn. I made some blackcurrant wine and added a bag of sugar instead of a lb of sugar. It is like drinking alcoholic ribena out of the bottle.
I am using it to blend with some of my very dry whites and it works very well. I have blended 1 bottle of the blackcurrant with a gallon of plum. This now belongs to the missus. It has also gone well with carrot and turnip.
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