To Blend, Or Not To Blend; That Is the Question
Shakespeare aside, a very real question for the wine maker is whether ‘tis nobler in mind to persevere against the slings and arrows of outrageous fortune, or to take grapes from a single vineyard against a sea of troubles to make a perfect wine. But if that isn’t a consummation devoutly to be wished then they must select from different vineyards the right qualities of the grapes to make the perfect wine. I just hope the bard isn’t rolling over in his grave for the grievous liberties I’ve taken.
Large production wine producers often blend each year to produce a wine with their own “signature taste”. For example Kendal-Jackson has produced their Chardonnays with similar oak contact and maloactic fermentation to produce their signature oaky, buttery Chardonnays. Since many consumers look for K-J wines for that reason they can sell a lot of wine. An economic as well as ascetic choice.
So to blend is the choice of most wine makers, either with the same grapes at different locations, or with the addition of different grapes to improve and add complexity to the principle grape, and there are some classical blends, such as in