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In a Blend, Every Component Counts

Blending wine is part science and part art. But don’t ask us to attach percentages to those parts; that would be pure conjecture. The scientific aspect involves pairing only varieties that complement one another structurally. Determining how much of this,

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Posted in In the Cellar

3 (Delicious) Benefits of Blending

Back in 2011, I wrote this blog titled, “Why Winemakers Blend.” It took a look at two very different approaches to winemaking though two bottlings crafted from winegrapes grown in the Rutherford district of California’s Napa Valley. One wine was

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Posted in Wine in the Glass
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