There are basically two kinds of wine in the world: single varietals and blends. One could even argue that many “single varietal” wines are, in fact, blends. This is because many are produced using grapes from different locations within the vineyards, and in many cases, grapes from another vineyard in a different region. The bottom line is that the vintner is striving to produce the perfect balance of all the peak flavors to create the desired result: a perfect wine.
It is the blending process that brings you the elegance in flavor from that awesome French Bordeaux you recently enjoyed. The blending of wines occurs just at the peak moment before the wine is placed in the oak casks for aging. Blending before the transfer allows the different varietals to “date” before their final marriage.
One important rule in wine blending is to never add a bad wine to a blend of good wines. Doing so will only result in a bad blend. The same is true if you add a young, unfinished wine to more mature grapes. The younger grapes will overpower the refined older wine with unnecessary roughness, acids, and tannins. A popular saying in the wine world is, “Blend a young wine with an old wine, and the end result is a young wine.”
Wine Blending Regulations Around the World
Something else you might want to understand is that different countries have different rules about what can be called a “single varietal” wine or when it needs to be called a blend. Take Argentina, for example, and the Malbec produced there. Even if other varietals are used to round out the Malbec grapes, as long as at least eighty-five percent of the wine is made from Malbec, it is classified as a Malbec single varietal. In most European countries, the percentage must be above eighty percent, and in the United States, seventy-five percent. Many vineyards produce a small amount of Merlot, Malbec, or Cabernet just for blending purposes, to create the desired flavors in their wines.
We are seeing more and more wines in the Meritage classification of blends. However, not many people really know what that means. Meritage refers to wines made in a Bordeaux-style blend, produced using the vineyard’s finest grapes, and is limited to no more than 25,000 cases per year. The Meritage Association must approve the wine, ensuring it is made with the same grapes as those used in Bordeaux-style blends. If you’re wondering why they can’t just be called Bordeaux-style wines, it’s similar to why only sparkling wine from the Champagne region of France can be called Champagne—the French have protected that market with the name Bordeaux.
A great example of an approachable Meritage produced in the U.S. is Dry Creek Vineyards in Healdsburg, California. Their 2008 Meritage received 91 points from Wine Enthusiast magazine. Winery VP Kim Stare Wallace is the Chairman of the U.S. Meritage Alliance.
Next, let’s talk about Rhône-style blends from France, which create delightful bouquets using grapes like Syrah, Grenache, Viognier, and Mourvèdre—although other varietals may also be included. Often, winemakers or staff at wineries will explain that the wine you’re about to taste is made in a “Rhône-style.”
A perfect example of a Rhône-style blend is from Tablas Creek Vineyards in Paso Robles Wine Country, a region known for its Rhône-style wines. Their 2009 Espirit de Beaucastel is a perfect example of this style.
Another noteworthy blend is the Super Tuscan, created in the early 1970s by a group of radical winemakers in Italy. These winemakers decided to ignore the Italian blending laws and create their own blends, using Merlot, Syrah, Cabernet Sauvignon, Petite Verdot, and Sangiovese. Initially, Italian authorities classified Super Tuscan blends as “table wine,” but years later, they were given their own classification.
A great example of a Super Tuscan blend can be found at Apolloni Vineyards in Forest Grove, Oregon. Their new Conti di Val Seriana is a limited-release blend of Sangiovese, Cabernet Sauvignon, and Merlot that will transport your spirit to Tuscany.
Finally, we have Bordeaux blends—a class of wine unto its own. To be considered a Bordeaux blend, the wine must use only certain varietals: Merlot, Malbec, Cabernet Sauvignon, Carmenere, Cabernet Franc, and Petite Verdot. These delicious and world-famous blends are usually made with only a few of these varietals, but in some cases, they contain all of them. If any other varietals are used, the label cannot claim it to be a Bordeaux blend.
There are many wineries outside Bordeaux, France, producing excellent Bordeaux-style blends. One such winery is located in our neighbor to the north, in the South Okanagan Valley, BC. Rustico Farm and Cellars has produced the Tinhorn Creek Oldfield Series 2009 2 Bench Red, a perfect blend of Cabernet Franc, Merlot, and Cabernet Sauvignon. It’s a big, bold, meaty red created in the true Bordeaux style.
Up until now, we’ve only talked about blending red grapes for wine. Now, let’s shift to white blends, which are also some of the world’s best. Let’s start with the classic White Bordeaux from Bordeaux, France. This blend typically uses Semillon and Sauvignon Blanc, with Muscadelle sometimes added to add sweetness. In the United States, particularly in California, vintners are producing Rhône-style white blends from grapes like Roussanne, Viognier, Marsanne, and White Grenache.
White Bordeaux wines are mainly produced in France, so you’re unlikely to find many outside of this region. When you visit your local wine store, you may find this wine priced anywhere from $10 to hundreds per bottle. As always, the rule applies: you sip what you pay for.
Another white blend to look out for is the White Meritage, which is made from at least two of the following grape varieties: Semillon, Sauvignon Blanc, and Sauvignon Vert. Also, White Rhône-style blends are becoming quite popular in the U.S. market.
