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 life.
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
Below are some blends over the years from Fall Bright and from our winemakers.
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
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
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. (I am still writing about
Seyval-Chardonnay 60/40, 25/75 oaked or not
Gewurztraminer-Riesling 75/25 (to balance acid, a commercially accepted blend)
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 fermenting to taste.
Baron's Blend is a blend of Chancellor, Chelois, Baco, deChaunac and Colobel, Leon Millot and
Foch. 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.
White Blend has evolved into a Queen's blend with the addition of Vignoles and Vidal and
Chardonnay 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:
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. The label has a chocolate lab on
it and "Take Me Home!" (Aren't they so smart?) I like it on top of orange sherbet.