Hi all,

I have the option of purchasing these varieties of grapes: Grenache,
Carignane, and Alicante (which I'm assuming is Alicante Bouschet). I'll
only be purchasing 100 lbs, so not enough to ferment separately, and do
bench trials for blending. Anyone have advice as to what proportions of
these grapes would work well? I was thinking 2/3 Grenache, 1/3 Alicante
Bouschet (which is a teinturier... lots of colour). These are grapes
imported from Sonoma Valley.

Also, any other advice for fermenting wine from these varieties? I have
a few yeast strains in mind, but the one I actually use will probably
be more a product of availability. I don't know the TA's yet, but I'm
assuming they will be on the low end of desirable acid... would it be
advisable to put it through a ML fermentation, and add tartaric acid
back if it drops too low?

Thanks