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.