Cabernet Sauvignon - Blend Barbera or Charbono?

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Denden5136

Denden
Joined
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Location
Contra Costa County
A fun question and looking for thoughts on a blend.

I have 4 gallons of Cab Sauvignon from my vineyard this year - the grapes were good, but didn't produce a lot.
I need my 3 gallon and 1 gallon carboys back and I have a couple of empty 5s.

I normally ferment -> age -> blend, but this year I need the space so will combine this small amount and see what happens - it's only 5 gallons.

I have Charbono and Barbera that I can blend. Which would you do?

All have finished primary

Cabernet Sauvignon:
initial 25 Brix, pH 3.63, TA 6.3 before MLF

Charbono
Initial 22 Brix, pH3.78, TA 6.0

Barbera
Initial 27 Brix, pH3.55, TA 7.5

Charbono or Barbera?????
 
So it sounds like you'll add 1 gallon blend candidate to 4 gallons of Cabernet and put it in a 5 gallon carboy?

If so, that's an easy bench trial. 4 parts cabernet, 1 part blending candidate. Taste. You'd only need a few ml of wine. I'll bet either will be good, and I'd have a slight bias to blend with whichever wine tastes the best on it's own. But just by the numbers, your Barbera sounds interesting.
 

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