Grape Varieties and Blending

Reds

Alicante: A blending grape with red pulp and skin that produces “intense, dark purplish wines that may be rather neutral in flavour and low in acid.” Best used to add color to short-term wines.

Barbera: Deep purple variety often featuring high acidity, performing well when young or blended.

Cabernet Sauvignon: Premium variety with complex bouquets exhibiting cassis, blackberry, cedar, and chocolate notes with deep, plummy richness.

Carignane: Offers grapey, juicy fruit with medium tannins; blends effectively with Grenache for red table wines.

Grenache: Cherry-colored with matching aroma and flavor; excellent for rosé production.

Lemberger: Features deep, rich flavors with spicy and earthy characteristics.

Merlot: Produces supple, richly-colored wines with nutmeg spiciness and plummy fruitiness; blends well with Cabernet Sauvignon.

Pinot Noir: An elegant variety with raspberry or strawberry aromas that is full-bodied without heaviness.

Petite Sirah: Deep, dark-colored with jamminess and good acidity.

Ruby Cabernet: Deep-colored and pleasant; best enjoyed young.

Valdespenas: Light color, low acid, neutral flavor; pairs well with Grenache and Cabernet Sauvignon.

Zinfandel: Deep red-purple with berry-like, jammy-intense, spicy characteristics.

Whites

Chardonnay: Versatile variety capable of producing flavors ranging from apple and pineapple to vanilla and caramel.

French Colombard: Fresh, lemony fruitiness best enjoyed young; neutral character suits blending.

Chenin Blanc: Features appley-honeyed-floral scent with tart acidity; best consumed young and fresh.

Muscat: Light with characteristic musky aroma and flavor.

Muscat Cannelli: Intensive flavors and aroma with floral hints; excellent for dessert wines.

Palomino: The traditional Sherry grape; soft and neutral-flavored.

Johannisberg Riesling: Offers peach, apricot, lemon, and honey notes; develops beautifully with age.

Sauvignon Blanc: Grassy, herbaceous, citrus aromas with crisp apple, lemon, and grapefruit flavors.

Semillon: Soft, smooth with herbal spiciness; blends well with Sauvignon Blanc or Chardonnay.

Blending Guidelines

“Sample blends of wines that are lacking in opposite qualities are made up in small measured amounts and tasted before the bulk wines are blended.” Store blended wines in bulk for at least 30 days before bottling to allow proper integration.