Super Tuscan Blend

[K&GB]

I'm fermenting a Sangiovese for possible blending with a Cabernet Sauvignon during bulk aging to create a Super Tuscan. Does anyone have any experience with blending?

 

[JimCook]

There was a nice article on blending in the October 2007 WineMaker magazine that was very nice. Here is a link that lists a series of links about blending that may help as well - just scroll down a bit to find the section:


http://www.winemakermag.com/storyindex.html


Otherwise, I'll let you know how it goes when I get the Cab, Merlot, and Sangiovese Meglioli's in the spring of 2008.


- Jim

 

[JWMINNESOTA]

That particular blend makes a very good wine. Dagajolo it is called. Maybe reading on it will give you some direction.


http://www.carpineto.com/products/super_tuscans/dogajolo_eng.htm

 

[joeswine]

I have done a lot of blending and have done it two ways,example pinogris and chard 6 gallons to 6gallons fermented together,on the other hand blending two finished products to create somthing different is also done to control the complexity ,color,aroma and taste of the product your creating to your taste,this is problely the most common way of blending,what is it you have to work with>?

this also takes time and patients,do you have them? if so your on your way!!!