Why do people put blueberries in wine?

The chemical that makes up blueberry flavor is common in wine (ethyl safronate plus butyl 2-butenoate). When wine writers talk about "hints of..." some flavor, that's what they're detecting. read more

Some people prefer their red wine slightly chilled - why that is i still don't understand - and the blueberries wouldn't melt and alter the flavor (water down) quite as much as ice. read more

While I and other winemakers have created a product (wine) that we think is right to be served just as it is, wine is just a type of food that you should customize as you like; be it blue berries in wine or ketchup on lobster. read more

Use a mesh bag to extract the juice from the blueberries in the must. Rack the remaining juice to a carboy, leaving the sediment (lees) behind. If possible, move the wine to a cooler place, like a basement, to clear. Rack the wine at least two more times before even thinking about bottling it. Add another Campden tablet to the wine after each racking. read more