Kristian Kielmayer

White blend

White blend

It is generally believed to be worth makg a blend if the fal result is better than the sum of its dividual parts. Blends are created for a variety of reasons and can be made various ways. However, the relevant laws and regulations must be observed both from a wemaking and labelling perspective. These include both national and EU level regulations, such as (EC) 606/2009, which also defines the concept of blending.

In addition to general and basic blends, for example sparkling base wines, there are some really unique wine styles in Hungary, which have been created by blending various components. One of the best known, perhaps rightly so, examples of blending – even in a broader sense – is one of the Tokaj wine specialities, Aszú. After all, it is most often the result of various grape varieties, vineyards and barrels, not to mention the technique used to make it. Tokaji Aszú wears the crown of the most enticing and complex noble sweet wine in the world, and can only be made following the strictest regulations.

In the past, blends were often alluded to in a wider sense of the word, when people talked about the most typical wine of a wine region (especially if several varieties were involved) and not about specific grape varieties. Concerning current usage of the word and definition, one modern blend that should be highlighted is Egri Csillag, which is based on Carpathian Basin varieties. Staying with Eger, the Debrői Hárslevelű PDO is also basically a blend based on Hárslevelű, whereby vintage variation is essentially smoothed out, although Hárslevelű must make up at least 85% of the blend.

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