Blending wine is often considered the alchemy of winemaking — a skillful mix of science, art and a keen palate. At its heart, blending involves combining different varietals or barrels of wine to create a final product that is greater than the sum of its parts.
“The beauty of blending is that you’re building a wine, layer by layer,” says Alix Alo, a second-year student at College Cellars of Walla Walla, who guides blending classes in their tasting room. College Cellars serves as a cutting-edge winemaking lab within Walla Walla Community College’s Institute for Enology and Viticulture. “Each component enhances the other, balancing structure, aroma, acidity and mouthfeel to craft something truly harmonious.”
Why do winemakers blend?
Blending has its roots in tradition. In Bordeaux, winemakers historically planted multiple grape varieties to hedge against unpredictable weather — some years favored Merlot, others Cabernet Sauvignon or Cabernet Franc. Today, blending is as much about artistry as it is about necessity.
“Blending lets us shape the final wine in ways single-varietal wines can’t,” explains Alo. “It’s about honoring what nature provides while exploring the full potential of what a wine can express.”
For example, Bordeaux-style blends rely on a synergy of components: A simple blend might include Cabernet Sauvignon for structure and aging, Merlot for richness and fruit, and Cabernet Franc for aromatic lift. Whether the goal is softening tannins, enhancing acidity or creating complexity, blending offers a toolbox for crafting multidimensional wines.
Blending: tradition meets innovation
Classic wine regions like Bordeaux are known for their timeless blending traditions, but newer regions, such as Walla Walla Valley, embrace innovation. “Here, we blend to respect the region’s character while expressing creativity,” Alo says. “Bordeaux may be the benchmark, but we’re carving out our own identity by reflecting the unique conditions of our valley.”
Walla Walla’s diverse terroir — its soils, climate and vineyard practices — makes blending a critical tool for showcasing the best of each site. “Blending brings out a vineyard’s personality while achieving harmony,” Alo adds. “The best blends tell a story of where they’re from.”
The blending process: step-by-step
Blending wine isn’t just a science — it’s also a playful, hands-on experience. Think of it as the winemaker’s DIY project, with endless possibilities for creativity.
Alo’s rule of thumb? “What grows together, goes together.” So, blends from the same vineyard will likely be your best bet. But here’s the real fun: there’s no limit to what kind of blend you can create. Ready to craft your own Bordeaux-style red blend of Cabernet Franc, Cabernet Sauvignon and Merlot? Let’s get started!
1. Select your components
The first step is to choose your wines. Alo typically works with single-vineyard, single-vintage wines to ensure consistency in the quality of the components. For a Bordeaux-style blend, this may include:
- Cabernet Sauvignon: Known for its deep color, firm tannins and bold black fruit flavors like blackcurrant and plum, this varietal forms the backbone of the blend.
- Merlot: Soft, fruity and approachable, Merlot balances the tannic structure of Cabernet Sauvignon with its smooth, round mouthfeel and flavors of ripe red fruits like cherry and raspberry.
- Cabernet Franc: Aromatically complex, with notes of bell pepper, herbs and sometimes violets, Cabernet Franc adds freshness, complexity and floral qualities to the blend.
2. Understand the components
Before mixing, Alo emphasizes the importance of understanding each wine’s character. “Start by tasting each wine on its own,” she advises. “Notice the aromas, the mouthfeel and the aftertaste. This will help you predict how they will behave when blended together.”
Tasting is where the first crucial decisions are made. Participants will assess the color, clarity and structure of each wine. Merlot might show a plush texture, while Cabernet Sauvignon offers a firm, tannic profile. Cabernet Franc, on the other hand, may surprise with its lightness and floral qualities.
3. Start with a base
Alo recommends beginning with a small batch — around 100 milliliters total — so that adjustments can be made without wasting wine. A typical starting point for a Bordeaux-style blend might be:
- 60% Cabernet Sauvignon: This gives the blend structure and aging potential.
- 30% Merlot: Adds depth, fruitiness and smoothness.
- 10% Cabernet Franc: Lends aroma, complexity and a lift of freshness.
With this foundation, participants can begin to experiment.
4. Measure and mix
Using graduated cylinders or small beakers, measure out each varietal. Precision is key at this stage, as the success of the blend relies on getting the right ratios. Once the wines are measured, they are mixed together in a tasting glass. Alo recommends swirling the blend to fully aerate the wine, which helps release its aromas.
5. Evaluate the blend
Taste the blend. Does it have a balanced mouthfeel? Are the tannins too harsh, or does the wine feel round and soft? Is the acidity in harmony with the fruit? Alo emphasizes the importance of revisiting the blend multiple times. “Wine changes as it’s exposed to oxygen,” she says, “so don’t rush the process.”
Participants are encouraged to evaluate the wine based on:
- Aroma: Does it smell fresh, floral or spicy? Are the aromas integrated or discordant?
- Palate: How does the wine feel in the mouth? Is it smooth, velvety or rough? How do the tannins interact with the fruit flavors?
- Finish: A good wine should leave a lasting impression. Does the finish linger or fall flat?
6. Adjust the blend
The real magic happens when participants begin adjusting the blend. If the wine feels too tannic, a little more Merlot can soften it. If it’s lacking in structure, Cabernet Sauvignon might be the answer. Alo stresses that blending is iterative. “You want to keep adjusting until it feels like everything is in balance,” she says.
7. Refine and finalize the blend
Once the proportions feel right, it’s time to scale up. Take your successful blend and multiply it by the desired amount, ensuring the ratios stay consistent. For larger batches, more sophisticated equipment such as mixing tanks and pressurized tanks would be used to achieve a uniform blend.
8. Evaluate the final product
After blending, Alo recommends letting the wine rest a bit to fully integrate the flavors. “Wine evolves,” she says. “It may taste different after it’s had some time to rest and come together.”
