Blend - Wine Tasting Term
When a wine is a blend, it means they physically took two different types of wine and mixed them together in a tank or bottle. Say a Merlot is a blend of three years.
Meritage blends are made in the same style and using the same grapes as the Bordeaux blends described above.
Rhõne-Style Blends ...
Guide to Rhõne Blends
The Southern Rhone Valley of France is noted for its distinctive blends of Grenache, Syrah and Mourvedre grapes.
Grape Varieties and Blending
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It used to be a common practice to intersperse complementary grapevines in a vineyard; when all the grapes are harvested together, the resulting wine is often referred to as a field blend.
Blending: The primary task of the wine maker. Wines from different lots or barrels are blended together to produce the final product for bottling. Tradition and regional laws dictate what grape varieties may be blended together to make a certain wine.
The mixing together of two or more individual lots of wine. Laws generally dictate which wines can be blended together, and what is subsequently printed on the wine label.
~. The combining of different lots of wine to make a final wine with certain characteristics.
Blending is perhaps the most important tool of the wine maker. While chemistry and science often have a hand in the final blend of a wine, more often than not it is a tasting that determines the final ratios.
To combine two or more individual lots of wine, either of different varietals, different vineyards or different vintages. The term generally applied to a wine derived from the juice of different grape varieties.
~: To combine grapes, musts, or wines of different varieties or lots.
Body: The viscosity or thickness of wine. The higher the alcohol and extract content, the more full-bodied the wine.
Blending - The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label.
Term used to describe the process of blending two or more wine varieties, wine types, wine lots, or wine vintages to create one balanced and complex wine. Some of Australia's greatest wines, especially reds, are blended wines.
Blending is the process of putting two or more wines together, in the hopes of making a better wine. (Could this be the same process as making shooters?) ...
A wine made from more than one grape varietal to produce a harmonious effect.
A tactile sensation and term describing the weight and fullness of wine in the mouth (light, medium, or full). The component in wine that gives it body is glycerin.
Operation consisting of mixing several wines in a vat.
Burgundy : ...
~—To mix together several lots of wine (perhaps from different vineyards and/or years, or even different varietals) in order to produce a desired wine.
~: The process whereby two or more grape varieties are combined after separate fermentation; common blends include Cõtes du Rhõne and red and white Bordeaux.
Blending - The specialized craft of combining wines to achieve a batch of wine of high standard and uniform quality.
Blind Tasting - A tasting where the identity of wines is unknown to the taster until after notes and scores have been given. All competitive tastings are blind.
~ the wine, simple syrup, and lemon juice in a cocktail shaker with ice.
Strain into a wine glass.
Blending. Wines fermented from different grapes are blended and yeast and cane sugar added before the wine is bottled and temporarily corked.
~:A combination of wines made from different grape varieties, regions or vintages. The aim of ~ing is to create a wine with better balance and/or consistency.
blind tasting: A wine tasting where no aspect of the wine including its identity are known to the taster.
Science and chemistry are important to the final blend of a wine but, ultimately, wine-making is an art and the winemaker's gift for tasting determines the final proportions.
Blending: Combining two or more wines for the purpose of adjusting the flavor, aroma and other components to create a more desireable wine.
~ed wines are made from two or more grape varieties or from two or more grapes of the same variety that have different characteristics.
In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add color and/or soften the grape's harsh tannins.
Blending: Combining two or more wine varieties, wine types or wine lots for the purpose of correcting (or covering up) some deficiency in one of them. Also, to improve the final blend by a harmonious addition of some other wine which can add a desirable feature to the combination.
A field blend is the process of making wine from different grapes varieties within a single vineyard. This practice was once widely applied in Italy and elsewhere, but is losing popularity.
FIELD BLEND: The name applied to a wine that comes from a vineyard that is planted to several different varieties and the grapes are harvested together to produce a single wine.
FILTERING: The process of removing particles from wine after fermentation.
The practice of planting a single vineyard with several grape varieties that will make up a single wine. Rather than picking and processing each variety separately and then blending them together, the grapes are all picked and crushed together.
Field Blend: When a vineyard is planted to several different varieties and the grapes are harvested together to produce a single wine, the wine is called a field blend.
Popular ~s include: Aglianico-Piedirosso.
Synonyms include: Agliatica, Ellenico, Ellanico, Gnanico, Uva Nera.
~ing wine can be as simple as taking two separate wines and mixing them together to complicating things a bit by taking multiple varietals from multiple regions and ~ing them to make a new wine with a unique flavor experience.
~ING: Mixing different varieties wine to produce the desired balance for the final wine. You are more likely to get the exact balance you are after by mixing different wine of known types to get the result than it is trying to get there by using the exact balance of original ingredients.
~. To assemble individual lots of wine together to make one wine. Can apply to different grape varieties, or grapes of the same type from different vineyards, regions and vintages.
~: 70% Frontenac, 20% Sabrevois, 10% Cabernet Severnyi Deep ruby purple with bright reflections. Discreet aromas of red fruit (strawberry, cherry). An attack of generous fruit with notes of candy cherry. Soft tannins. A pleasurable wine, that puts fruit flavours in the foreground. Read More ...
~ing the Semillon grape with the Chardonnay gives a wine with more aroma and less acidity than the Chardonnay by itself.
pasta with cream sauce, quiche, salmon, Thai food
Chenin Blanc ...
~ed from more than one vintage, allowing the vintner to maintain a house style regardless of the year of production - though could be vintage-specific and simply not certified or labeled as such.
This ~ing is widespread in the Graves district of France's Bordeaux region (normally 75-85% Sauvignon Blanc to 15-25% Semillon). In the communes of Sauternes and Barsac, a ~ of 60-70% Semillon with 30-40% Sauvignon Blanc is more typical.
Beer ~s beautifully with this ultra convenient dish. One reviewer had this to say: 'This is an excellent recipe and will become a family favorite. It's great to do all the prep work the night before then spend a fast 20 minutes cooking a great meal on a weeknight.
Some ~ed wine names are marketing terms, and the use of these names is governed by trademark or copyright law rather than by specific wine laws.
Wine ~ed from more than one vintage. This allows the vintner to keep a house style from year to year. Most Champagnes and sparkling wines are nonvintage. Also, Sherry and the nonvintage Ports, the tawnies and the rubies.
CUVEE: A ~ or special lot of wine.
DEMI-SEC: In the language of Champagne, a term relating to sweetness. It can be misleading; although demi-sec means half-dry, demi-sec sparkling wines are usually slightly sweet to medium sweet.
After the ~ing and fermentation of the still wine from the Champagne region (see how wine is made) is completed, it is bottled with a very small amount of sugar and yeast dissolved in wine and called the liqueur detirage.
CUVÉE is a ~ of wines.
DECANTING is gently pouring wine from the bottle into another container to enhance aeration and permit removal of sediment.
Used to define legal ownership of a specific ~ of specific grapes.
Describes the sensation in the mouth caused by very tannic wines.
It is mainly ~ed with Touriga Francesa, Tinto CÃ£o, Tinta Barroca and Tinta Roriz. Still in Portugal, it' also one of the major grapes of DÃ£o and is grown in Australia, where it's known simply as Touriga.
Trebbiano (white) ...
Cuvee: A ~ or special lot of wine.
= available only to members
This wine is a ~ of 70% Sangiovese and 30% Syrah, an unusual mix for Tuscany.
~ing: A wine can be ~ of different varieties, different vintages, different areas and even different barrel.
Blind Tasting: A tasting of wines where all clues as to the wines' identities including the labels and shapes of the bottles are obscured from the tasters.
Field ~ A field ~ is where different grape varieties are picked together in the field and thus fermented together in winemaking. Very rare in US wineries, but common in historic regions with indigenous grape varieties such as The Douro in Portugal.
bitter a taste sensation largely caused by tannins that is sensed on the back of the tongue.
~ a wine made from more than one grape varietal.
body a tactile sensation and term describing the weight and fullness of wine in the mouth. A wine can be light, medium, or full bodied.
Merlot. Bordeaux ~ing grape. First bottled as a U.S. varietal in 1972 by Louis Martini. Top red varietal in the U.S.
Mondavi, Robert. Visionary California winemaker greatly responsible for U.S. wine renaissance that started in late 1960s.
Tawny Port: a light reddish-brown colored wine, either a ~ of red and white port or a single wine of one year and one vineyard which has become russet colored through great age in wood.
Ruby Port: a full, deep coloured, ~ed wine.
White Port: made with white grapes.
CABERNET SAUVIGNON: A "noble" grape famous as one of the main varieties, along with Merlot, Cabernet Franc and others used to create the magnificent french Bordeaux region ~ed red wines. This variety has several alias names such as Petit Cabernet, Petite Vidure and Vidure.
Traditionally famous for Rosado wines, now more and more for international ~s. Top names are Ochoa and Chivite.
Oloroso - Dark, rich aged sherry
Orujo - Typical digestif from Galicia. Simliar to Aguardiente, it can be "white" (clear and strong) or flavoured with honey or herbs) ...
Cabernet Sauvignon, Cabernet Franc and Merlot are the three main grapes used for the production of Bordeaux's red wines, a ~ which made this composition renowned all over the world as the Bordeaux ~ and that is frequently found in many wines produced in the world.
as a ~ing complement to Aramon, but the grape has evolved into its own
varietal. However, planting and growing of new vines has constantly gone down
over the recent years. In fact, in some regions of France, Alicante Bouschet is
In Bordeaux it is most commonly grown in the Blaye and Bourg regions normally playing a subordinate role to, and ~ed with, Cabernet Franc, Cabernet Sauvignon and Merlot. In the Loire Malbec is becoming rarer and is always ~ed - normally with Gamay and Cabernet Franc.
A "noble" grape famous as one of the main varietals, along with Merlot, Cabernet Franc and others, (many of which are distantly related), used to create the magnificent french Bordeaux region ~ed red wines.
Vintage Port is wine from a single year, ~ed and bottled after two to three years of wood-aging. Thus, a 1994 vintage (the most recently released vintage and one of the hottest in years) is released in the last half of 1996. These wines are nowhere near ready to drink when they are released.
However the juice from Ugni Blanc is more often ~ed with that of other white varieties such as Malvasia to produce white wines, or most often added to the juice of red grapes as in the production of many Chiantis. In France Ugni Blanc is generally ~ed with other varieties e.g.
Meritage: A Meritage is usually a ~ of red Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) without any one variety necessarily dominant (the Meritage Association requires that no one variety compose more than 90% of the wine).
Biodynamics is a sort of highly refined version of organic agriculture ~ed with loopy, semi-occultic spiritual principles, and it has been adopted by a number of high profile wine growers such as Lalou Bize-Leroy of Burgundy and Nicolas Joly and Noel Pinguet of the Loire.
In Bordeaux it is often ~ed with Semillon and produces both dry Graves and sweet Sauternes. Most New-World examples and Loire are often bottled as a varietal with no ~ing and may be more well known by Sauvignon Blanc's Americanized name: Fumé Blanc.
Very good red-wine grape, a key player in the Bordeaux ~, more recently grown as a varietal in its own right, especially in California and, increasingly, Washington State.
Key Regions: Grenache is the major stakeholder in most red ~s in the Southern Rhõne, including Châteauneuf-du-Pape. It is the most extensively grown grape in Spain, (aka Garnacha Tinta) esp.
Nevertheless, if we define classic grapes as those capable of producing a fine, age worthy wine without being ~ed, then Chenin is most definitely in.
Assemblage (Fr.) ~ing of different vats, and sometimes different grape varieties. Also used to indicate the composition of such a ~.
Astringent Tasting term used to indicate a sharp bitterness. Usually a fault, a wine may become less astringent with ageing.
For detailed information on barrel ~s and barrel ~ benchtop trials, please contact Dr. Jeff Murrell at 707-225-4794 (email: firstname.lastname@example.org) or Dr. Jeff McCord at 415-246-2641 (email: email@example.com)
Barrel Systems ...
Balance Harmonious ~ of alcohol, acid, tannin, fruit, acidity, sweetness, and wood, which make up the harmonious whole.
Batonnage Stirring of Lees,
Bead Bubbles in sparkling wine. Fine, long-lasting bubbles are the most desirable.
First of all Rosé wine is not a ~ing of red and white wines (abstraction made of the exceptional case of the Rosé de Champagne).
Rosé wine is made from red grape-varieties. And, nowadays, many winemakers mix a certain amount of white grapes with the red.
Solera: a term referring to a method known as "fractional ~ing" in which older wines are ~ed with younger wines to arrive at a consistent, similar-tasting product. Authentic Sherries and many other fortified wines are produced using a solera.
Sour: see acidic.
A term used by California wine producers to describe their wines ~ed from Bordeaux varieties. It was designed to indicate a wine ~ of higher quality than a 'table wine'.
The mix of crushed grapes, skins and seeds from which red wine is drawn.
Gisborne, New Zealand
Hints of ripe hay and a certain substance make this a handy ~er.
Marlborough, New Zealand
Warm straw aromas and a faint ripe apple character, along with flavour substance make this popular for ~ing with the racier Sauvignon Blanc.
A system of fractional ~ing that gives Sherry its character. A complex process by which several vintages are ~ed together over many years in a building known as a Solera, before bottling.
Wine that is ~ed using grapes from different years.
Aroma and flavor imparted from aging wine in oak barrels. Characterized by smokiness, vanilla, clove or other spices. Should be balanced and not overly pronounced.
Cuvée: A single style, ~ or barrel of wine.
Dry, Dryness: The absence of fermentable sugar, not sweet.
Fermentation: Process of yeast cells converting grape sugar to alcohol and carbon dioxide.
Non-Vintage: Wine and champagne that has been made by ~ing the juice of grapes from multiple vintages.
Nose: Wine recommendations and wine glossaries will often refer to the wine's nose which is the aroma or bouquet of a wine as sensed through one's nose.
Bordeaux: The most important wine region in France. Wines from this area are called "Bordeaux". Red wines from Bordeaux are primarily ~s of Cabernet Sauvignon, Merlot and Cabernet Franc. White wines from the region are usually ~s of Sauvignon Blanc and Semillon.
The Society's Rioja: New ~, New Vintage
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Cycling From Stevenage To Montreuil
Stand and Deliver? 'Sitting-Down' and 'Standing-Up' Wines
~ing The Society's Claret ...
Like Ruby Port, Tawny Port is a ~ed wine, but one that is aged for a minimum of four years in wood casks and is lighter. It is called "tawny" because as oxidation occurs, the original ruby-red color changes into a reddish brown.
Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is ~ed with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities.
In "Old World" regions such as France, wine is identified by the appellation (region) in which the grape was grown and the wine itself could actually consist of a ~ of several different grape varieties (such as a ~ of Merlot, Cabernet Sauvignon and Syrah).
Refrescar (refresh) To ~ some young wine with another older wine.
Regaliz (liquorice) Spicy aroma which is usually associated with some aged tinto wines that tend to be complex.
This vine from the island of Mallorca is a somewhat rustic variety. It is considered to be a ~ing wine, albeit one that can produce pleasing red wines in its own right. The cuvée Anima Negra AN, which is achieved predominantly with Callet, is one of the top Mallorcan wines.
Cedary Describes the smell of cedar wood frequently associated with mature Cabernet Sauvignon or Cabernet ~s aged in French or American oak.
Chewy Describes highly extracted, full-bodied and tannic wines that are so rich they seem as if they should be chewed, rather than simply swallowed.
Describes wine, usually aged, in which the different characteristics have ~ed together resulting in a harmonious, very well balanced whole.
A disease caused by a parasite fungus that attacks the green parts of the grapevine, especially the leaves.
Louis Perdrier NV Brut Excellence Sparkling ~ (Vin Mousseux)
How To Taste Wine ...
Tank - A large closed container used for the storing, fermenting or ~ing wine. Tanks are often stainless steel, wood or fiberglass lined concrete.
Vintage Champagne is made from grapes harvested within a specific year, thus it carries the characteristics of that harvest year. Non-vintage Champagne is made with ~ed wines from different year.
Usually, if the potassium content of the ~ of either treated or untreated wine is reduced to about 500 milligrams per litre, no further precipitation will occur. Exceptions may occur, however, and to be safe, tartrate and potassium contents and pH are included in the calculation.
A wine that has been given its own distinctive name, such as Flora Springs Trilogy or Caymus Vineyards Conundrum. Proprietary wines are often ~s, which do not legally qualify to be labeled as a single-varietal wine (Chardonnay, Merlot, etc.).
A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious ~ing of wine characteristics takes place. See "astringent."
Crush - The grape harvest or vintage measured in tonnes.
Cult Wines - Wines for which buyers will pay large sums of money because of their desirability and rarity.
Cuvée - A wine ~ed from several vats or batches, or from a selected vat.
See also: What is the meaning of Wine, Grape, Region, Red, Style?