Comercial wineries generally blend after the wine is made. There are
several reasons for this. First, the different graped do not all ripen at
the same time. That is a tough one for them to over come. Next, gapes are
not always the same each year. If they a blending Merlow and Cab.S. , one
year that may need 85% C.S. and 15% Merlow. the next year it may be 78% to
22%.

We as home wine makers have more options than comercial vinyards. We
frequently can get our fruit at one time so we could blend the juice.

I prefer making the individual wines and then blending them. I frequently
do this with different fruit wines or blend fruit wines with grape wines or
mead.

Ray

"John LaBella" > wrote in message
. ..
> When you decide to blend wines (or at least the grapes that go to make
> up the wine). Do you blend the juice prior to fermentation or do you
> make each separate then blend?
> I know this is probably an obvious question.
>
> Second part how important is the strain of yeast in imparting flavour to
> the wine?
>
> I currently have used a kit to make wine(s) and have used whatever is
> supplied in the kit. I have started down the slippery road to looking at
> various wine suppliers catalogues. (hence the second question).
>
> I hope to experiment with the Charmat process (I have acquired a
> Cornelius keg and CO2 equipment) and am looking for a suitable base wine
> to try. - I have read enough (to be dangerous) and know how Champagne is
> a blend of three grapes- So I am contimplating what combination to use
> and of course what I can lay my hands on.
>
> Any Guidance?
>
> Thank you for your indulgence.