On Sep 4, 1:48 pm, Mike Tommasi > wrote:
> Tire Bouchon wrote:
> > On Sep 4, 12:00 pm, Ed Rasimus > wrote:
> >> The Geyserville discussion of blend percentages led me to suddenly
> >> realize that I didn't know what I didn't know!
>
> >> We're accustomed to seeing percentage of varietals in blended wines.
> >> My question is "percent of what?"
>
> >> Is this a percentage based on weight of grapes, volume of grapes,
> >> liquid measure of pressing, mixing of vinified pure varietal, or what?
>
> >> Does "field blend" denote a difference from some other type of blend
> >> of varietals?
>
> >> Ed Rasimus
> >> Fighter Pilot (USAF-Ret)
> >> "When Thunder Rolled"
> >> www.thunderchief.org
> >> www.thundertales.blogspot.com
>
> > A field blend is just that, a field of grapes of different varieties
> > picked at once and vinified together, as opposed to, for example,
> > winemaking in Bordeaux where one vineyard is composed of merlot, one
> > of cabernet sauvignon, one of petit verdot, etc., vinified apart and
> > then blended into the final Grand Vin.
>
> What you describe as a field blend may have been common practice long
> ago, I am not aware of anyone doing this today.
>
> --
> Mike Tommasi - Six Fours, France
> email linkhttp://www.tommasi.org/mymail

Marcel Deiss does for his Grand Cru Vins de Terroir from Mambourg and
Altenbourg. It also accounts for the law allowing up to 13 varietals
in the final bottling of Chateaneuf du Pape. I asked Jean-Louis Chave
what the blend or marsanne and rousanne was in his Hermitage Blanc one
time, and he told me that it was impossible to tell, but that he was
sure the majority was marsanne. Segregating grapes is common in
Bordeaux and California for sure.

Mark