Then we will dedicate some lines to know more about the blends and understand more about how winemakers make these wines and some labels that need to be tested.
The blend is much more than just a simple wine. It is about the almost infinite possibility that the oenologist has to combine different components and percentages of these, giving rise to a new type of wine each time the quantities are modified, however minimal they may be, with their particular aromas and flavors.
Given the challenge of creating a wine from the conjunction of several others, there are three possibilities:
The first, the cofermentations. Looking from the beginning an assembly between different varietals, there is the option to make the blend from the beginning. In short, it is about mixing the grapes when they are going to ferment. The results are very interesting since they are able to combine each characteristic from the maceration and fermentation, uncovering the cut. The most complex of this work methodology is to determine the exact percentage of each varietal once finished, especially because each varietal has a different yield. It can be achieved by doing a job and thorough monitoring.
The second possibility is to elaborate separately and create the cut at the end. Here we work with the traditional elaborations, each fermented and aged grape (if the style of wine requires it) separately. Once the wines are ready (often referred to as “components”), the game begins to prepare different options for the blend, depending on what is sought, changing and modifying quantities until the desired assembly is found. For this, work is done first with trials.
For example, a bottle of each wine is taken directly from the tank where it is (tank, pool, barrel) and with the help of a test tube and a pipette different alternatives are being assembled. If the specimen (as it usually happens) is 100ml, take each ml as if it were 1%, then if the mixture you liked has 35ml of component A, 48ml of component B and 17ml is component C, for example, then when assembling the cut in the cellar, 35% of component A, 48% of component B and 17% of component C will correspond.
Third possibility. Elaborate separately, create the cut at the end and age. In this case, the first steps are similar to the previous one with the difference that after its preparation and before leaving it to rest in tanks, pools or barrels, the cut is created using the same technique. The difference can be noticed in the final product, since by spending more time together all the components that make up the blend, especially during the aging stage, in this way there will be more balanced wines and better assembled.
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