READ · COMPARE · EXPLAIN
What is being changed in blending
Variety, vintage, grape processing. For Bordeaux, Champagne, and Valpolicella, read them from the viewpoint of what is being combined and at which stage.
Questions for this course
The single word 'blend'—at which stage and for what does it refer?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
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To explanation task notes ↓Order of reading and key points to consider in each article
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- 1↗
France
Bordeaux
Separate planting from the final blend; read the selections for each year.
- 2↗
France
Château Margaux
Compare the ratios for 2021 and 2022, checking the denominators as you go.
- 3↗
France
Bollinger
Consider not only varietal blending, but also vintages and reserves.
- 4↗
Italy
Valpolicella
Distinguish between site indications and processes like appassimento and ripasso.
- 5↗
Italy
Production methods for Amarone, Recioto, and Ripasso
Organize drying the grapes and subsequent fermentation as two separate steps.
READ · HYPOTHESIZE · RECONSIDER
To what extent can you compare the two technical documents?
We compare the white wines from the same Beaune Premier Cru Clos des Mouches. By also considering steps other than the blend, we seek out conditions that remain different even when the grape variety is the same.
The official documents have been summarized for study purposes. The Drouhin page is from 2017, and the Chanson product information is from 2024. These are not experiments using the same vintage or the same grapes.
Drouhin’s winemaking explanations contain a range of figures. Distinguish these from the fixed numbers for each lot in 2017. Any information not in the table was not confirmed in this summary.
| Items to confirm | Joseph Drouhin (2017 page) | Domaine Chanson (2024 source) |
|---|---|---|
| Grapes | Chardonnay | Chardonnay |
| Pressing / juice. | Pressed slowly using a pneumatic press. The final press juice is separated. | Pressing with whole clusters |
| Fermentation / Vessel | Alcoholic fermentation, malolactic fermentation, and aging are done in oak barrels. | Low-temperature fermentation in barrel |
| Proportion of new barrels | A mention of about 20-25% | A note stating 20% |
| Aging | Reference indicating 16–18 months | Aged with fine lees in French oak barrels. Noted as 18 months |
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Read the explanation for each question
By answering in the selection field, you can compare your answers and explanations using the top button. Freeform responses will not be automatically graded.
Is 'the same varieties in both documents' accurate?
Both sources state Chardonnay. This can be treated separately from deductions based on tasting.
When tasting at the same temperature, which one gives a stronger aroma perceived as coming from the barrel?
You compare perceived aroma intensity by tasting. It is not determined by new oak usage alone. Even if there is a difference in tasting, you cannot conclude that the cause is only the barrels.
Was 'exactly 25% new oak in Drouhin’s 2017' accurate?
A range such as 20–25% cannot be assigned to actual measurements for a specific year or batch. Additional documentation is required to confirm the specification for the relevant vintage.
Is it correct to say that 'the difference in taste is caused solely by the pressing method'?
Year, producer, vineyard plot, cultivation, and other winemaking conditions also change. Even if you add tastings, isolating just the effect of pressing in a comparison is not possible.
Basis and sources for the exercise
Practice exercises in comparison
'Changing the blend ratio of varieties', 'adding wine from previous vintages', and 'drying the grapes'—please explain what is being changed by these three operations. For the last operation, is it appropriate to consider it the same as blending finished wines?
Read examples of organizing comparisons
| Conditions for Comparison | Bordeaux / Champagne case study | Valpolicella Production Process |
|---|---|---|
| Subject to trace in the documentation | varietal composition and harvest years of the finished product | Grape processing, fermentation, and additional steps such as ripasso |
| How to read ratios and names. | Confirm denominator, year, and label for any values given. | Does it indicate the site, or does it represent the wine style or production method? |
| Conditions remaining after comparison | Parcel, ripeness of raw materials, extraction, maturation | Ingredient processing, fermentation progression, maturation |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Before making a comparison table of blends, choose one specific label and explain the points that should be checked. Write the answer in a way that does not confuse varietal ratios and process differences.
Check after writing
- Did you specify the combined components (such as varieties, vintages, plots, etc.)?
- Did you write the denominator and the target year for the data?
- Are you treating drying and ripasso as just mixing finished products?
Reorganize using the comparison table
A comparison table listing processes and conditions lets you check for any missing explanations.
- Port × Dry Sherry →
Even with the same fortification, the timing and purpose of the addition differ.
- Qvevri × Skin contact of Rebula →
Read about traditional Georgian methods and an example from a Slovenian producer.
Save response to explanation task
Compare your initial thoughts with how they have changed after reading the article.
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