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Winemaking Tips: Blending, Fining, and Filtering

by Benjamin Spencer

It’s almost a cliché – the image of the winemaker sitting in some kind of laboratory perfecting the blend for a final wine. In truth, it’s much more hands on. Wine is made in the cellar, after all, using tried and true methods and careful handling.

For the commercial winery, the selections of barrels for blending can be very arbitrary – a final quantity taking precedence over a final quality. The micro-winery has a much greater incentive to strive for quality, having limited resources from which to create a final blend.  

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Loren Sonkin

An attorney by day and a full time wine enthusiast, Loren focuses on Italian wines for IntoWine.com

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