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I like this!!!
Thanks, now all I need is contributors, feed me some posts, let’s get this blog on the map!
I thought that it was OK to blend PS with Zinfandel. Someone please enlighten me?????
Congratulations on the site.
Blending is something that martyyule is very familiar with. Blending was a way, sometimes the only way to make a palatable wine from central valley grapes. A little zin with some alicante bouchet(sp), or petite sirah etc. But the point is we blend to make wines better. The (dubious) honor or distinction of saying my wine is 100% zinfandel or 100% cabernet sauvignon is lost when the standard is quality and taste and not varietal purity. Do you want to make the best wine you can? Or do you want to say my wine is 100% Merlot?
Re: the ones not usually blended with anything (eg Montepulciano). Why is this? Does it taste bad to do this, or do those particular varietals taste great on their own?
Good comments on the Blending. But regarding the Petite Syrah and Zin Combo. We actually added 10% Zin to the 2007 Suisun PS and had an excellent result. Rules are indeed made to be broken.
It is common to add Petite Sirah to a Zinfandel. From what I have read most people add P.S. to a Zin for added color and tannins. 5%-20% is the usual range, more than that and you may lose the varietal character of the Zin.
I actually added 25% to my Zin and I think it came out fine. It can almost stand up to a cab in my opinion.
Well Steve PS and Zin can be blended in most any proportions. Except some believe that the PS will over power the Zin after 25 % and you lose the Zin varietal quality. Mike B writes that he blended 10% Zin and it improved his Suisun PS.
So anything is possible with those 2 varietals. I think the 2009 Zin will benefit from PS. It will be fun to drink all the different blends you guys make. Remember Chateau Petrus is 99% Merlot and 1 % Petite verdot.
Andy generally speaking those Italian grapes usually stand on their own. The rules that govern the region also limits blending. There really is no reason to not blend with other varietals but in the case of Nebbiolo it is so distinct that no blending is desired. the same goes for Refosco. Mario (Cellar Rat) is right blending is an art and should not be overlooked making your wines better. Even with the Suisun Zin and Caringane the 2009 calls for a touch more body PS can provide. With Central valley grapes Straight Zin would look like Rose. This year I left out the PS in the Zin vats because we were making PS as a varietal. Otherwise it would have been in the vat as a field blend for sure. Once, just Once I want to make a straight zin, do a 21 day fermentation and go from there.