Sur LiesSometimes it'll say on the label; sometimes on the winery's website. Many years ago when I first started doing sur lie on my Chardonnay it was rather uncommon and considered risky. Most Chardonnay was...
Paul is right. There are no hard and fast rules for the blend as it depends on the grapes. But there are proceedures.
1. Use what wines the wines that you have. It would be nice to have some Cab Franc but you have what you have. 2. Let them age in carboy untill they are near ready. I would say at least 12-18 months. 3. Do a tasting. Invite some friends if you want. That make it more fun. Set up some 25:75, 50:50 and 75:25 blends and let everyone taste. Pick the one that is best liked and then do +10, -10 tasting around that . You might open a bottle of commercial wine that is what you are shooting for as comparison but I would not. That might just get in the way. You might be able to make a very nice blend that would taste different but might end with only a mediocre bend if you try for a target. 4. Finally, your friends go home, you can ignore what they thought and blend it to your own taste. Just don't every tell them and they will always love you for consulting them. No one says you have to follow what a consultant tells you to do. I know. I am a consultant. 5. Put them back in carboy for a few months to be sure the blend does not cause them to throw a sediment. 6. Bottle them and age them in bottle for at least 2 months to get over bottle shock. By this time your friends will have forgoten what they tasted but they will remember that it was good and it will be good to them no mater the blend.
Ray
