I've got a batch of Barbera (first grape wine,made from Alexander's concentrate) and it had some serious issue during fermentation. I had thrown a brew belt on it to keep it at a decent temperature but apprently the yeast I had used (Lalvin RC212 I think) required significant nutrients which I had not given it in time. Basically the temp got up to 100 degrees, there had been some rotten egg odor. So needless to say this wine turned out far from what I was hoping, basically no aroma and probably some off flavors but since it's only 5 months old I don't want to dump it if I don't have to. Would blending with 1 gal or so of a commerical wine help? I don't really want to bulk age it any longer since most of my aging happens on my back porch where it is outdoors with temperatures swings.
I know you can't fix bad wine, but is it worth a shot? Basically to bring in some aroma, body, and add some flavor. Maybe a bigger wine like a Cab or something?