Objectives of this study were to make a Muscat Bailey A (MBA) wine from grapes raised in Yongdong, Korea using various manufacturing methods and to blend it with Gerbong and Campbell wines using optimization technique. Effects of fermentation temperatures and of American and French toasted oak chips were determined. The highest sensory score was achieved from without the bacteria at $11^{circ}C$ and with bacteria at $17^{circ}C$, respectively. Higher preference value was obtained from the heavy toasted, and French oak chip. Three kinds of red wines made from 3 different varieties were mixed at the various ratio and optimized. As a result of numerical and graphical optimization, the ratio of 11.1 (Gerbong wine): 48.9 (Campbell wine): 40.0 (MBA wine) produced the best sensory score. This study was performed to improve the quality of MBA wine, and an optimum blending formulation for better quality wine was obtained.