blending focus on acid, pH and taste. The most sure way to blend is after fermentation when
the wine taste good and may be complimented by blending to adjust tannin or the acid and
Tom will sit and taste
blends that have been measured (teaspoons or tablespoons) to find the taste that suits him
best. If he doesn't check the acid, he will at least check the pH.
The life of wine in the bottle is
longer if the pH is not over 3.4 to 3.45 A pH of 3.5 or 3.6 will not yield a long
living wine. Lower pH will have a longer
Below are some blends over the years from Fall Bright and from our winemakers.
Baron's Blend is a blend of Chancellor, Chelois, Baco, deChaunac and
Colobel. It is a dark hearty bodied Bordeaux style. The components change due to acid
and pH. Sugar is not an issue in putting together the blends as that is adjusted at the
end. Many winemakers have commented success at making a "garden variety" wine. To
increase the body and color of your red-white Baron's, ferment it on the skins (bagged) or order a
small amount of grapes to ferment along with it.
Dave's Recipe for a Port from our Barons Blend
6 or so gallons Barons, 4 pounds brown sugar, 4 pounds chopped dried raisins and at bottling time
add a fifth of brandy.
Prince's (red) Blend was a blend of Foch, Leon Millot, Chelois and
Chancellor: Burgundy style
Baco is a big robust wine (grape) and will fare well as a blending
component. Baco by itself needs attention to acid and cold stabilizes very well and ages
well. The last bottle will be the best one.
Colobel 1-10% any red for extra color. Colobel is a Teinturier. We
ferment this from grapes and bottle it, not for drinking, but for 750 ml of color in any given
bottle. Many of our Baron's Blend customers will purchase 5-20 pounds of a red grape to
ferment in with the blend for extra color. Many add a bag of skins that we have
available. Some will just add a bottle of Colobel from their cellar. Others are happy
with their red wines and understand why we call wines made from red juice (cold press) red
whites. Any red wine fermented from juice will be lighter in color than if it were fermented
on the skins and yet can be very acceptable.
Foch - Chambourcin
Foch - Baco 50/50
Foch -Leon Millot These two grapes are very similar and may or may not
benefit from blending with each other
Leon Millot- Baco 50/50
Chambourcin-Cabs Sauvignon 25/75 75/25
Carmine: use in blends as though it were a Cab Sauvignon
NY 7301-Leon Millot
Typical noble red blend "Meritage" is a blend of at least 3 of the following
5: , Merlot, Cab Sauvignon, Cab Franc, Petite Verdot, and/or Malbec
Aurore with any white, Aurora is a grape juice/wine of little character and is
a good blender.
Aurore-Niagara to tone down the fruit 25/75, 40/60
Aurore-Catawba 25/75, 40/60
Niagara-Catawba Niagara can be low acid if not picked promptly and
blends well with Catawba, which is a high acid grape in a good year. If you know the acid of
each juice, do a mathematical average or blend by taste after fermentation.
Catawba and a red and water to adjust acid and tons of sugar.
If you use Delaware for blending be prepared to taste it in a blend of as
little as 10%. Love Delaware first or avoid it as a
blending component. We like it for drinking fresh and
Luci likes it for jelly. For jelly, I would blend it with some
Catawba to give it a little mystery. By itself it is just too sweet and has no balance.
(We are still writing about jelly.)
25/75 oaked or not oaked
Gewurztraminer-Riesling 75/25 (to balance acid, a commercially accepted
Vidal-Riesling 25/75 or 50/50 Why such a blend? Maybe a shortage
of Riesling. Ferment the Vidal as a Riesling from the start (71B or Cotes des Blanc) to
retain the fruit. I call Vidal a poor man's Riesling. Blend after to
White Blend has evolved into a Queen's blend with the addition of Vignoles and
Vidal to the Seyval, Aurore base.
Maidens Blush was originally a blend of Aurore, Cayuga and Chelois.
Chelois is a lighter colored red juice and was very complimentary with the Cayuga. Our first
amateur blend for a blush was all Cayuga with Chelois, 75/25
Other compatible blend combinations:
We have had our winemakers tell us about their blends. Let us know what
blends you have been pleased with. Take the artist's liberty and enjoy blending!
The newest kid on the block is Chocolate Lab from Pleasant Valley, Hammondsport, NY.
It had a fruity labrusca base with a sweet finish and, you guessed it: Chocolate.
Take Me Home! (Aren't they so smart?)