The reason why wine needs to be mixed and allocated, and the role of each grape variety during the deployment
“I like to mix the wine (Blending),” said Ben Smith, co -founder of Cadence Winery, “This is only time in a year (the other time is harvesting grapes) made me really feel myself. It’s really making wine. “
Almost all wines need a certain degree of mixing. Some may be from different oak barrels, or it can be a single variety grape but from different vineyards or different plots. Others may be a bastard from different production areas or different grape varieties.
But why can winemakers mix and prepare wine?
Mark Ryan’s winemaker Mike Macmorran said: “For me, the mixed art is to combine them together to achieve the effect of one plus one more than two.”
Once the grapes enter the winery, the winemaker will immediately start evaluating the grapes, and then the wine liquid in each fermented can and then in each oak barrel Scores and rated.
“I will make a chart in my mind,” said Kevin White winery owner and winemaker Kevin White. “I know which combinations can achieve the effects I want, because I find the breath and forest atmosphere in these wines, and the aroma of fresh fruit; those wine can replenish the structure of the alcoholic body, and I can still be in my can still be in Find the smell of the spice I need in other wine liquids. These different combinations of mixed blending tests will be theoretically interesting in ten times, but they will not succeed in the end, but the effect of the remaining five times is very good. “
So when will the winemaker choose to mix the wine at the time? White said, “In fact, the sooner you start, the more you can make the wine can produce enough complexity when you are young.” He himself prefers those wines that mix and prepare some of them immediately after the fermentation is completed, and the rest of his rest is The wine will be mixed six months after the picking is completed.
But this time of other winemakers will begin to start later. Mike Macmorran usually mixes wine for 14 months after picking. He said: “This gives you more time and opportunities to taste the feeling of wine as an independent individual.”
Once the winemaker starts mixing, they will extract wine samples in the selected oak barrels and pour them into the round tube with scale. The winemaker usually makes 100 ml of mixed mixing liquor samples.
Many winemakers will mix and adjust a so -called “basic wine” to use it as the basis of a wine. “If I want to prepare a mixed wine with Cabernet Sauvignon, I will choose the best red small beads to mix and prepare. These Chiburiner will occupy the final proportion of this wine 60- 65%, “Brian Carter Winer winemaker and executive partner Brian Carter said. “Then, I will consider adding the complexity and balance of the wine by adding other grape varieties. If I add too many proportion of other varieties, this wine does not taste like Cabernet Sauvignon. Then the original intention of my deployment ratio is completely separated. “
Usually the winemaker starts with a large percentage liquor and mixes, and then mixed with a small percentage liquor and evaluates all the way. As they are getting closer and closer, they may only fine-tune 1-2%of the proportion of wine.
“Many people may not know how much the proportion of the percentage will have a bottle of wine? The difference is enough to change the overall feeling of a wine. “
Some winemakers may only take a few hours to mix a wine mixing. Others may take several days, weeks, or even months, depending on the scale of the winery, the method of brewing the winemaker, and the grape harvest of the year.
Under different circumstances, the winemaker must go through a process of repeatedly evaluating the proportion of alcoholic liquid. In the process, they may need to compare only a few different proportion of wine, and sometimes they may need a large amount of comparison, which depends on the specific wine that the winemaker finally wants to get.
Mantone said: “Before we are satisfied with a wine, we may have to prepare and taste up to 60 to 70 different proportion of wine liquid. Then you can get the best results by gradually fine -tuning.”
This process is not always so direct. “Even if you mix all the best liquors to mix all the best wines, the result is not necessarily the best wine,” said the Avennia Winery winemaker and partner. . Only after you have tied the liquor and taste it, you can really feel the effect. “
“You can take two very smooth wine and mix them together, they can become extremely tannins and difficult to swallow,” Mantone said. “In the same way, you can also use two high tannin wines to mix them together. Suddenly, their tannins become more smooth and softened.”
How do winemakers know that they complete the final deployment mixing? Peterson said: “Once you try to remove any separate proportion of wine, you can’t reach the previous height, then you have completed the deployment.”
The winemakers will say that some mixed deployment is simple and direct, while others may be a huge challenge. Mantone said: “Sometimes, the pressure of this process is really huge. At a certain node, you can only raise your hand to surrender and know that you will not be better to continue to make any adjustments.”
White said: “So many different proportion combinations are really easy to think too much. For me, the most delicious wine I want at the end of the day is what I want.”
Usually the winemaker will pick a few candidates for the final mixed distribution ratio, and then let these wines be released for a while, and then re -evaluate them. Mantone said: “Sometimes when you leave for a while, come back and take a look, you will have new inspiration. Sometimes you think, what are we thinking about before? Do we really like this ratio at the time? You can focus more on the adjustment of the subtle proportion. “
Once the final mixing ratio is determined, the liquor in different oak barrels will be poured into a large stainless steel mixed tank in proportion, and then these mixed wine liquids will generally return to the barrel so that additional agents can be made Name and finally bottle.
The following are some winemakers from Washington State, which are commented on the grape varieties planted locally in two common hybrid wines.
Macmorran said: “Cabernet Sauvignon tends to bring a huge sense of heavyness, strength and body to wine. Because its high tannin will give this wine a larger, deeper, and wider feeling; The sense of impact will be more reflected in the feelings brought by the aftertaste in the mouth. “
Smell and flavor: Generally, black fruits such as black cherries, black vinegar chestnuts, and the taste of herbal is the most common.
Gramercy Cellars’s partner and co -winemaker Brandon Moss said: “I think the feeling brought by Merlot is mainly reflected in the feeling of wine in the mouth. The aftertaste. “
The aroma and flavor include raspberry, cherry and chocolate.
MOSS said: “We choose it because it can provide some green herbal medicine aroma, and the aroma of the rich red fruit -cranberry and cherry. Its tannin is mainly experienced at the entrance, and then The remaining taste in the mouth is shorter. “
MOSS said: “Malbeck’s main aroma is black fruits, which brings you a wine -based wine. If you want to increase the fragrance of the fruit in Chibabaine, as long as you add this grape variety when preparing, you can add this grape variety. You can achieve this effect. “
MOSS said: “Taste and mostly bring acidity and tannins.” He also pointed out that the proportion of this variety generally in the mixed distribution ratio is usually very small.
“Dark wine, rich flavor,” Macmorran said. “When the liquor can feel the sweetness of the mature fruits in the mouth, the remaining taste of the remaining wine can be felt after swallowing.”
Rona Valley bastard
White said: “Ge Na brings bright red fruits -strawberry and cherry. You can get a good sense of fullness, especially in the mouth. In the hot days, you will get a little salty taste. . In a cooler years, you will get some aroma of spices. “
“Sira is really a chameleon,” Macmorran said. “It has a very extensive aroma and flavor, you really don’t think it is the same grape variety.”
Smelling and flavor: Raspberry, blueberry and blackberry to smoke and olives.
Sira also changes the color appearance and body structure of the wine. “Slas can deepen the color of the wine,” Carter said. “It will also increase the length of more tannins and aftertaste.”
“Muhe White can bring you raspberry, and you will also get the aroma of leather and pepper,” White said. “In some hot years, its aroma will be more biased towards black pepper; in a colder year, you will get more aroma of white pepper.”
Mantone said: “Belle brews can bring some wild and herbal flavors. For me, this is a charming thing in the variety of Rona Valley. This is the flavor of herbal medicine, spices and soy sauce.”
Mantone said: “(Shen Suo) The feeling of wine in the mouth will feel lighter, but the taste is very strong. It can help reduce the weight of some wine body in the mouth.”
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Original link: https://www.winemag.com/2018/06/12/wine-blending/
Original title: The WHY, when and how of wine blending
Author: Sean P. Sullivan
Release date: June 12, 2018
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