On Jan 12, 10:50*am, wrote:
> So I made Cab Sauv and Sangiovese this year. *I rean out of space in
> my fermenters so I also had made a blend of the 2. I think it was 40%,
> 60% respectively. *Anyhow, the blend is worse than both varietals on
> their own and I can't figure out why. *It is lighter, like a second
> press wine and lacks body and character. *...

I've heard similar stories from a number of commercial wine makers.
Sometimes 1 + 1 = 0. Blends of otherwise good wines just don't turn
out like you'd expect. It seems like blending the musts instead of the
finished wines would be even more prone to these anomalous results.

I think additional oak at this point might help. Barrel aging should
do even more than a simple oak addition, but I'm guessing that you
don't have an oak barrel. If all else fails, use it for cooking. :-}

Greg G.