in a fruit forward style, others with a high acid tannic content. These may age longer but I have my doubts. So what I do is blend a fruit forward wine with a tannic or oaky wine to my taste. My question is; does any one else do... (4 replies, last updated by dgris October 4, 2009)

intrigued by the litre bottles of red wine in the supermarkets containing something described as 'blended by [whomever] in Montreal', but offering no further indication of the provenance, grape, or character of the contents. What... (2 replies, last updated by lagatta September 15, 2007)

Last night I poured two different wines into the same glass: 50% an overly oaky, huge California cabernet and 50% a lighter Chianti Classico. On their own, neither was perfect for what I was eating (Moroccan spiced pork loin),... (9 replies, last updated by PolarBear October 6, 2009)

An unusual blend of varietals and vintages, this is a very pleasant wine with a nose of rasberry, cherry and a hint of black pepper. A well balanced wine with good body with flavours of sweet small red fruits, a little plum, some... (0 replies, last updated by Wickmans January 5, 2008)

. We drink a lot of Vino Noceto sangios and recent discussions on this board have made me interested to try some comparably priced Italian made sangios/blends. I am heading to a couple of different wine stores this afternoon. Am... (15 replies, last updated by souvenir May 24, 2008)

restaurants that have "house wines" bottled for them under their own label, but to "blend it themselves"? And try to sell it as a “Super Tuscan”? (6 replies, last updated by Bill Hunt September 22, 2007)

I’ve been intrigued with Shiraz (Syrah) and Viognier co-fermented blends awhile. I’ve noticed they vary widely in the percentage of Viognier added to the blend — anywhere from 2% to 18% — and that makes a... (10 replies, last updated by maria lorraine May 20, 2009)

had lunch at blend today. i’d been meaning to check it out for sometime. overall, it was disappointing, although there were some bright spots. but generally it’s a place that’s not quite got their act together,... (0 replies, last updated by yussdov October 28, 2009)

I am sure you will enjoy either one. Blend is more expensive and upscale and Zin is more casual but with great food. I like the wine list better at Zin. Wine Spectator award and good $$ congrats and many happy years (13 replies, last updated by psfoodgirl July 4, 2008)

Those are all straight whiskeys, not blends, so I’m not sure I follow the “mutt” analogy. You’re not drinking rotgut, exactly, but I’m with you: I favor whiskeys that aren’t too silky. Here are... (15 replies, last updated by warrenr May 2, 2007)

for lunches. what i have in mind is a soup with lots of veggies all blended together so i don’t need to chew! :P i’m thinking something like a chicken stock with potato, zucchinis, broccoli, tomato, onion, garlic, etc.... (20 replies, last updated by h2obemo April 15, 2004)

I am taking my first trip to Napa next month and I am partial to Bordeaux wines. Can anyone recommend a winery, or two, or three that include a good Bordeaux style blend in their tastings? Thanks in advance for your help. (12 replies, last updated by eatmedrinkme January 20, 2009)

Yes, it is a relatively cheap wine, so I guess I shouldn’t have been too surprised that it was corked by the time I opened it tonight. Here’s my question: what’s the shelf life of this vintage, or ones similar... (15 replies, last updated by wino22 August 8, 2007)

Just read an article in Riviera Mag mentioning Blend & a fabulous foie gras dish they have. (Which actually doesn’t sound all that good in this heat, but maybe later...) Anyone been? (2 replies, last updated by crzydaisey January 3, 2007)

Has anyone tried the Fusebox wine blending and tasting kit from Crushpad Wine? What did you think? Was it worth the $120? I’m looking for ideas for my wine-tasting group. This review made it sound like Fusebox could be fun:... (7 replies, last updated by Bill Hunt July 25, 2008)