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Do you ever blend wine at home?

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Last night I poured two different wines into the same glass: 50% an overly oaky, huge California cabernet and 50% a lighter Chianti Classico. On their own, neither was perfect for what I was eating (Moroccan spiced pork loin), but the blend was outstanding. Any other good combos you can think of?

The wines I used: 2004 Selvapiana Chianti Rufina ($14) and 2004 Clayhouse Estate & Vineyard Cabernet Sauvignon Paso Robles ($16).

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  1. I have a cousin who does it all the time. But he's the only one I've ever heard of until you. I guess you're not really doing anything much different from what the winemaker does in blending, except you're doing it at a different point in the life of the wine, which may influence the outcome. I suppose it can be fun and really can't hurt anything, but I think I'd tend to leave blending to people who know more about what they're doing (winemakers).

    1 Reply
    1. re: Midlife

      That is pretty much the way I look at it. We are trying to create a good wine that satisfies our taste.

    2. I do that once in a while. A splash of gruner veltliner or Marlborough sauvignon blanc can perk up a wine that's too low in acid.

      Once in a while I'll happen to open one red that's too bland and another that's too thin and tart and they'll taste better blended that separately.

      1. No, but I have done trade events, where groups were given 100% Cab S, Cab F, Merlot, Petite Verdot and Malbec and asked to "blend," for a taste-off. Great fun and very interesting. I've won a few of these, but usually because of a higher Cab F concentration, in years, when it was really worthwhile.

        I want to do one of these for my chapter of the W&F Society, but have not really gotten much interest from the membership - so far.

        Interesting topic,

        2 Replies
        1. re: Bill Hunt

          I did one of those at Arrowwood once. My 50% cab franc blend was so much tastier than their 83% cab sauv ...

          1. re: Robert Lauriston

            I found it interesting that in three of these, everyone else went for Cab/Merlot and just flat overlooked the Cab F, the PV and the Malbec. I tend to feel that they were all mixing on impulse and not tasting what they were concocting. Oh well, I ended up with an '85 Georges de Latour, a '92 Tapestry and a Beringer Private Reserve (forget the vintage). In the other two, things got a lot better, and I came in 2nd & ~6th. Still not bad for a room full of sommeliers and distributors, but no prize! I often think that a similar thing happens, when the "marketing department" does the blending.


        2. I've experimented.

          Once poured 1998 Seghesio Barolo into 2003 Ojai Melville Syrah. Wound up with a Cote Rotie...

          1. Hi, all. I was directed to this old post by ricrios. I was asking comments on blending wines. I take two that are at opposite ends of the acid/fruit spectrum and get something in between. I was buying taste untested wines and need to consume them, it seems to work for me. We had a wine merchant in town that did that as a sales service, "blend your wine". My question was answered. I now only buy wines online with a test bottle before a case investment . Thanks, Dennis

            1. Not long ago a friend suggested that we should experiment, using some single varietals of syrah, grenache, and mourvedre as starters, then turn a group of say four people loose to blend as they wish.

              It would be fun to then rate them, compare the dominant grape of each against the single, maybe even have others who haven't experienced Rhone blends see which ones they are partial to. Will post back if we ever get around to it.