Blending

Blending (French coupage) is the art and process of mixing different wines to create one harmonious, balanced drink with a pre-conceived character. Wines of different grape varieties, from different vineyards, or even different vintages may be blended. It is one of the key skills of the winemaker.

The aim of blending is to achieve more than each separate component gives: to balance the flavour by combining the strengths of different wines and smoothing over their faults. For example, in the classic Bordeaux style the stern, tannic Cabernet Sauvignon is softened with juicy Merlot, yielding a whole, harmonious wine. Blending also allows a steady, recognisable style of a particular brand to be maintained year after year — this is precisely what most champagne houses do, mixing wines of different vintages. The related term cuvée (French cuvée) often denotes a particular batch or a certain blend of wine. The art of blending demands of the winemaker a fine sense, experience, and a deep understanding of how different components will combine and evolve over time. It is a creative process in which from separate “voices” a concordant “choir” is born.