On Jan 12, 6:05*pm, Joe Sallustio > wrote:
> 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

= i added water because brix was at something like 28-29. As for the
wine itself. I just drank some and will just go about drinking it as
it is not that bad, it is just more like a rose - I'm just not a fan
of roses. As I said before I onl;y have 8 bottles of the stuff since
I shared the batch...but it was mainly a curiosity why 1+1 did not
equal at least 1.1.
thanks all
Marc