Blending

Blending (wine) is the process of combining two or more wine components to create a finished wine with a desired style, balance and consistency. Components may differ by grape variety, vineyard, region, fermentation lot, barrel, ageing method or vintage. Blending is a major part of winemaking in many regions, although some wines are made from a single grape variety or single vineyard.

Why winemakers blend

Blending can combine complementary characteristics. One wine may contribute acidity, another fruit, another tannin or body, and another aromatic complexity. Producers may also blend reserve wines from previous vintages to maintain a consistent non-vintage style. Blending decisions depend on the intended wine and the applicable appellation rules.

Examples of regional blending

• Bordeaux: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and other permitted varieties may be blended to create structure and balance.
• Champagne: Chardonnay, Pinot Noir and Meunier base wines may be blended across sites and vintages.
• Southern Rhône: Grenache, Syrah and Mourvèdre are often combined in GSM-style wines.
• Port: several permitted Douro grape varieties are blended to achieve the intended style.

Blending versus assemblage

Blending is the general English term for combining wines. Assemblage is the French term commonly used for the selection and combination of wine lots to create a cuvée. Both refer to related processes, but terminology varies by region and context.

Example: a Bordeaux blend may combine Cabernet Sauvignon for structure, Merlot for fruit and body, and Cabernet Franc for aromatic complexity.

Chef’s note: blending is not a sign of lower quality. It is a deliberate winemaking tool used by many of the world’s most respected producers.