On Jan 12, 5:33*pm, wrote:
> 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.

Since it seems light you might want to try freezing some of it and
removing the ice as an experiment; youv can always just blend it back
to get to a point you like. Why did youi add water initially? You
could try a bit of tannin too but go easy there.

Joe