The art of blending wine. This where a winemaker earns his or her money. What does the market want? Do customers prefer a dry, slightly sweet, or sweet white wine? With these parameters, a winemaker can start on a blend. The blending is generally done in many sessions. Sometimes the winemaker will create a blend and then include the sales marketing team to try the wine. Larger wineries will sometimes conduct tasting held by volunteers or paid tasters. The tasting will be blind with a list of questions the person will fill out as they try the wine. Once the wine blend is chosen it is time to blend the wine. One thing I learned at UC Davis was to make a small lot and bottle it. Hold it for a number of weeks and try it. You want to make sure the blend holds up to the initial blending parameters.
As you can see there is a lot to blending a wine. The more time and care you take, the better the blend will be. If you are a home winemaker you should try blending your wines. Invite your friends over to try the potential blends you have made. If you are not a home winemaker and still want to give it a try, go to your local bottle shop and purchase a few bottles of your favorite whites? Blend them and see if you like it. Heck, you may just create your own house blend from wines you have purchased. Make sure you keep notes of the percentages so you can repeat your blend.
Pale color depth with an Amber hue.
Moderate, young-fruity with aromas of citrus, green apple, and melon.
Dry, full-bodied with balanced acidity with some oak influence. Crisp and very refreshing with mouth-watering acidity. The finish was long.
Region/Appellation: South Africa, Stellenbosch.
Blend: 26% Roussanne, 25% Chardonnay, 19% Grenache Blanc, 17% Chenin Blanc, 13% Viognier.
I rated the 2014 DeMorganzon Maestro White three glasses.
Life is too short to drink crappy wine. Expand your palate and keep trying.