Collection: Red Blends

“Winemakers blend grapes because it allows them, in a sense, to design a wine. A little Merlot can help soften Cabernet’s tannins; a touch of Syrah can give some oomph to watery, cheap Pinot. In many regions, blending is traditional: Rioja, for example, historically blends Tempranillo, Graciano and Garnacha. On the other hand, many new, affordable red blends are simply concocted for mass appeal—lots of superripe, dark fruit and not very much acidity—using whatever varieties will do the trick.”