On Sep 4, 3:09?pm, Ken Blake > wrote:
> On Tue, 04 Sep 2007 16:00:37 GMT, 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?
>
> I've always assumed that it was the volume of the various wines in the
> bottle. In other words if it's 60% cabernet sauvignon, 40% merlot in a
> .75 liter bottle, 450ml is wine made from cabernet sauvignon, and
> 300ml is wine made from merlot.
>
> But I'll admit that that's just an assumption, and I don't know for
> sure. I'd appreciate a correction if that's wrong.
>
> --
> Ken Blake
> Please Reply to the Newsgroup

Here's an interesting article on "field blends".
http://wine.appellationamerica.com/w...romiscua-.html

I was always told that the term field blend was more about blending
during vinification and not so much about site specific vines so what
you put in the fermentation tank was what you ended up with in the
wine as opposed to vinification of separate varietals then blending
afterwards to achieve a certain flavor profile.