Wine Tasting – Blending, an overlooked technique in winemaking

Wine complexity results from terroir, an illusive equation between a grape variety, the ground in which it is planted, the microclimate in which it grows and the level of human ingenuity used in processing it. However, wine is often not made out of one single grape variety alone, but a number of them blended together. The impact of blending on wine quality is often overlooked, if not ignored. Blending is indeed perceived as a dirty work used to cover a multitude of sins. The technique, which can be used at any stage, in the vineyard itself, as well as in the fermenting vat or event at bottling, can actually be key to producing superior wines.

Sommelier Eric Lagré will talk members through the many positive aspects of blending. Members have been requesting tasting events featuring a larger number of still light red wines. The exploration of this subject will therefore give Eric a pretext to not only indulge in some of the finest wines on the market but focus on outstanding red wines mostly.

Ticket price includes sandwiches, for dinner reservations please book with the dining room in the normal way