http://artisanfamilyofwines.com/blog/?p=1720 Winemaker Journal Mon, 20 May 2013 04:20:37 +0000 http://wordpress.org/?v=2.7.1 hourly 1 http://artisanfamilyofwines.com/blog/?p=1720&cpage=1#comment-4138 Richmond Tue, 02 Aug 2011 14:34:05 +0000 http://artisanfamilyofwines.com/blog/?p=1720#comment-4138 The one topic connected with field blends that you did not address is co-fermentation where more than one variety is fermented in the same tank. Co-fermentation seems to be practiced in some places, but not in others. Some of the claimed benefits of co-fermentation are different fruit profiles, darker color, or aging potential. The chemistry of the different grape varieties compliment each other and can correct a problem without the addition of specific chemicals. For example, one small vintner I know co-ferments Chambourcin which is low in tartaric acid with Norton that is very high and the resulting wine is better then a blend done after fermentation. This is probably not necessary for California and most other wine areas, but is a factor that should be considered when analyzing historical practices. The one topic connected with field blends that you did not address is co-fermentation where more than one variety is fermented in the same tank. Co-fermentation seems to be practiced in some places, but not in others. Some of the claimed benefits of co-fermentation are different fruit profiles, darker color, or aging potential. The chemistry of the different grape varieties compliment each other and can correct a problem without the addition of specific chemicals. For example, one small vintner I know co-ferments Chambourcin which is low in tartaric acid with Norton that is very high and the resulting wine is better then a blend done after fermentation. This is probably not necessary for California and most other wine areas, but is a factor that should be considered when analyzing historical practices.

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