I opened an Italian red, 50/50 CS and Primitivo ... wine writers can be like movie critics, lots of opinions but not necessarily anything anyone cares about.I have been re-scanning this thread and noticed a few Zin/Cab blends mentioned. Somewhere I ran across an article discussing blending and it mentioned that Zin and Cabernet Sauv would have a clash of flavors if blended, and I didn't expect to see a commercial wine made like this, just homebrew stuff.
Huh. I see @Paulie vino's post as tremendously valuable, as it's a commercial post, not limited to members of this forum.What Paulie posted
They are a lot of kind of awkward blending percentages.Huh. I see @Paulie vino's post as tremendously valuable, as it's a commercial post, not limited to members of this forum.
Even in today's world, most new winemakers don't have resources. "Search" works if you know what to search for, so I don't often recommend that. If one doesn't know the right keywords, nothing is found. If one tries the right keywords, often too much to digest is found.
I started this thread after reading numerous posts where folks asked for help in blending. This thread gives folks an idea of what can be done, because it has been successfully done.
I commend Paule's distributor for give its customers tips on what they can do.
Field blends or tasting trials?We added a new reserve Cabernet Sauvignon Koch Ranch vintage this year and are very excited about the final results.
We also switched Petite Sirah for Petite Verdot in our Super Tuscan and Barbera
80% Cabernet Sauvignon
4% Petite Verdot
5% Petite Verdot
35% Cabernet Sauvignon
5% Petite Verdot
It took more hunting than I expected, but I found the ratio for one of their years:I have one to add as well, percentages are unknown and I would imagine vary a bit from year to year. I believe this is in order from highest to lowest:
Quadriga is the name of the wine -Sangiovese , Primitivo, Dolcetta, Barbera