Wine Blending Calculator

The calculator normalizes your two percentages by dividing each by their sum, so 70 and 50 (totaling 120) become fractions of 70/120 ≈ 58.3% and 50/120 ≈ 41.7% rather than being rejected as invalid. The normalized percentages shown in the output reflect this rescaling, so they can differ from the raw numbers you typed if those numbers didn't already add to 100.

The spread is simply the absolute difference between Wine A's and Wine B's alcohol (or TA) values, independent of the blend ratio — it tells you the maximum possible range the blend could land in as you slide the ratio from 100% A to 100% B. A large spread means your chosen ratio matters a lot to the final character; a small spread means almost any ratio will land close to the same numbers.

Not directly — it computes the blend result forward from a ratio you supply rather than solving backward from a target. The line chart, which sweeps every ratio from 100/0 to 0/100 in 10% steps, is the practical way to find your target: read across the chart for the ratio where the alcohol or TA line crosses your desired value, then fine-tune the ratio inputs near that point.

The formula assumes titratable acidity blends as a pure linear weighted average with no chemical interaction between the two wines, but real wines can differ in buffering capacity — how strongly their existing acids and pH resist change — which can shift the measured TA of an actual blend slightly from the calculated average. That's why the explainer recommends confirming any blend decision with a physical bench trial and lab retest rather than trusting the linear model alone.