Believe it or not, there is an actual science to blending wines. Let’s say that you want to change the acidity of a wine. If you combine two wines with differing acid levels, you can reach a particular goal. It takes an understanding of proportions. The same mechanical manipulation can help you to mathematically predict residual sugar, color, alcohol, and volatile acid. Unfortunately, math will not be able to predict how it’ll taste. Being able to calculate the measurable features is an excellent place to start for a home winemaker to blend wines.
It’s recommended that the home winemaker use the Pearson Square because it’s a visual math tool that can help determine values when blending wines and it’s a tool that anyone can use.
Let’s look at an example of using this simple application:
|Wine A||A (1.2)|
|Desired Wine (Wine C)||C (0.8)|
|Wine B||B (0.5)||E (0.3)|
Let’s say that you have two wines, and one has an acid level of 1.2, and the other is 0.5. Let’s also say that you want the end acid result to be .8. The top left corner (A) and the bottom left corner (B) represent the acid level of the two wines you are trying to blend. The center number in the square (C) is the desired acid level. The two numbers on the right are numbers that you calculate. Square D (0.4) is the difference between square A (1.2) and square C (0.8); also, the square E (0.3) is the difference between square B (0.5) and square C (0.8).
You now have the numbers 0.4 and 0.3, which creates a 4 to 3 ratio of the wines. When you blend these two wines, you will use four parts of the first wine for every three parts of the second wine to get an acid level of 0.8.
Here’s an interesting video on the science behind blending wine:
Here’s an interesting company where you can blend your own custom wine (featured on Shark Tank):
Learn more here: https://blendtique.com/