Souped up

Souped up refers to a winemaking practice where a lighter-bodied wine with weaker flavor characteristics is blended with a stronger, more robust wine to enhance its overall intensity and complexity. This technique is commonly employed to improve wines that may lack sufficient body, color, or flavor concentration due to factors such as challenging vintage conditions, grape variety characteristics, or vineyard location. The process typically involves adding small percentages of a more concentrated wine—often ranging from 5-15% of the total blend—to achieve the desired flavor profile and structural balance. Winemakers may use wines with higher alcohol content (typically 14-16% ABV), deeper color extraction, or more intense varietal character as the strengthening component. This practice is particularly common in regions producing lighter red wines, where Petit Verdot, Tannat, or concentrated Cabernet Sauvignon might be used to “soup up” lighter varieties like Pinot Noir or Sangiovese. While the technique can improve wine quality and marketability, it requires careful consideration of flavor compatibility and regulatory compliance, as some wine regions have strict rules governing blending practices and labeling requirements for blended wines.