At what stage of the winemaking process is blending usually carried out?

Blending is typically carried out after fermentation or during maturation for several reasons. At this stage, winemakers assess the characteristics of the different wine lots that have been produced. They may have several batches from different grape varietals, vineyard sites, or fermentation methods, each contributing unique flavors and textures to the overall profile of the wine.

By blending after fermentation, winemakers can enhance the complexity, balance, and overall quality of the final product. This process allows for adjustments to be made based on the evolving characteristics of the wine, including acidity, tannins, and flavor intensity. It's also an opportunity to achieve consistency in flavor and quality, especially important for producers who have specific style profiles they aim to maintain across different vintages.

Blending during maturation can further refine the wine's character, allowing it to integrate and develop more harmoniously before bottling. This stage is crucial because it sets the foundation for the wine’s identity and market appeal.

In contrast, blending before harvesting grapes would be too early in the process, as the grapes have not yet undergone fermentation, which is essential for developing the wine's flavors. Blending during bottling may allow for some final adjustments, but it typically wouldn’t involve significant blending of different lots that would have taken