THE FUSE

The significance of blending in making wine is probably not sufficiently realised. We tend to think of “blends” as bringing together different varieties or, occasionally, wines from different areas (whether of the same variety or not). But, given the differences that emerge in fermentation and elevage, virtually all wines that are assembled from more than one barrel or tank can be said to be blended by the winemaker. Carefully and with due consideration, one hopes. Though it was suggested to me by a winemaker, who’d better stay nameless, that some wines would be of improved quality if those crafting them were better tasters and therefore able to create better blends though improved selection.