Wine Making
How to Run a Wine Blending Bench Trial
Use small, measured samples to compare wine blends before committing a full batch.
Start with a clear goal
A blending bench trial lets you compare small samples before combining larger volumes. Decide what you want to improve—such as balance, aroma, or body—and taste the wines separately first. A blend is not automatically better just because it is more complex.
Use clean, labeled glasses or small graduated containers. Keep the samples at a similar temperature and write down each ratio so you can recreate the blend you prefer.
Change one proportion at a time
Begin with a control sample of the wine you plan to adjust. Prepare a few alternatives that gradually increase the second wine. Taste from the smallest addition upward, and pause between samples so one strong flavor does not dominate your judgment.
Judge aroma, acidity, sweetness, tannin, and finish as a whole. If possible, revisit the samples later; a blend that tastes promising immediately may seem less balanced after a short rest.
Worked example: test a 70/30 blend
Suppose you want to trial a blend using 70% wine A and 30% wine B. For a 100 mL sample, measure 70 mL of A and 30 mL of B. If you like it, a proportional 10 L trial would use 7 L of A and 3 L of B. Treat that as a starting calculation, then blend gradually and taste again before committing the full batch.
Scale carefully and keep records
Write down the ratio, sample size, date, and tasting notes. Before blending a cellar vessel, confirm that both wines are suitable for the intended use and consider how the blend affects stability and packaging.
Clara’s rule of thumb: a small trial is cheap insurance against a large batch you wish you could undo.