When we purchase a wine such as a cabernet sauvignon, and the label indicates that the wine contains 85% cabernet sauvignon, 10% merlot and 5% cabernet franc; at what point in the process from fermentation to the botteling process do these three grapes get blended together?
Answer From Expert Roger Bohmrich MW
It is common practice to blend different grape varieties to create a blend at some point after fermentation. In rare cases, different varieties may be harvested together (a "field blend"), or co-fermented. In other words, when the components become wine with identifiable characteristics, the blender can make informed judgments as to the appropriate blend. Typically, this takes place within a few months after fermentation. Following the combination of components, the blend is then matured for varying periods of months to years depending on the wine's market positioning and style. Maturation would probably take place in oak barrels in the case of a premium mix of Cabernets and Merlot. In some instances, the individual lots might be aged separately for a longer period before the blend is created. This could also occur if a negociant buys wine lots for this purpose. Opinions differ on the timing, with most believing that the final product will be more harmonious if the blend is created at an early stage in the aging regime. The practice may differ by region, tradition and prevailing wine laws.
