Wine Blending Calculator
Calculate the blend ratio of two wines to hit a target Brix or total acidity.
Enter the properties of each wine and your desired blend target.
The Pearson square — the classic blending tool
Winemakers and dairy makers have used the Pearson square for over a century. It is just linear interpolation drawn as a diagram, but it answers the everyday question: how do I mix wine A (sugar/acid/alcohol value V_A) with wine B (value V_B) to land on target T?
fraction_of_A = (T − V_B) ÷ (V_A − V_B)
fraction_of_B = 1 − fraction_of_A
Wine A at 24 Brix blended with Wine B at 18 Brix to hit 21 Brix target: fraction_A = (21 − 18) ÷ (24 − 18) = 0.5. Half and half. For a 50 L batch, 25 L of each.
This works perfectly for any property that mixes linearly — Brix, titratable acidity in g/L, alcohol percentage, residual sugar in g/L, free SO2 in mg/L. It does not work for pH (which is logarithmic — see below).
What blends linearly and what does not
| Property | Linear? | Notes |
|---|---|---|
| Brix / sugar | Yes | Direct concentration math |
| Titratable acidity (TA) | Yes (close enough) | g/L additive within ±5% |
| Alcohol % v/v | Yes | Volume-weighted average |
| Residual sugar (g/L) | Yes | Additive |
| pH | No | Logarithmic; predict TA blend then measure pH |
| Tannin (perceived) | No | Non-additive, palate-driven |
| Colour intensity | Close to linear | Useful for rosé blending |
| Volatile acidity | Yes (g/L) | But often diluted away as a fault |
Why blend in the first place
- Fix imbalance. A high-Brix Cabernet at 25.5° (too hot) blended with a co-fermented Petit Verdot at 22° brings the final wine into balance without bleeding off must.
- Add complexity. Bordeaux blends, Châteauneuf-du-Pape blends, classic Rhône red and Champagne assemblage are all about layering different varieties.
- Hide a flaw. A wine with mild reduction can be blended away in small percentages. A wine with VA over 0.9 g/L cannot really be saved by blending — it just contaminates the blending partner.
- Hit a target. Commercial wineries blend across tanks to land on a consistent house style year after year. Same vintage, same label, similar mouthfeel.
The bench trial rule
Never blend on math alone. Run bench trials with 100 mL samples first: blend the calculated ratio, taste, then try 5% in each direction. The math gets you close; the palate decides what actually goes in the tank. The number the calculator gives you is a starting point, not a finished recipe.
The 85% varietal rule
Many wine regions require at least 85% of a single variety to label the wine by that variety. If you are blending to hit a Brix target but want to keep the “Cabernet Sauvignon” label, the maths has to live within that 85% limit. Check your local regulations — Old World, New World, and AVA rules all differ.
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
SuperGlobalCalculator is independently built and maintained. See how we build and verify our calculators.