- Double Canyon hires Kate Michaud as winemakerPosted 9 hours ago
- An Outstanding selection of Northwest winesPosted 2 days ago
- New leadership at Adelsheim Vineyard in OregonPosted 5 days ago
- vinAmité Cellars finds its way in British Columbia wine industryPosted 6 days ago
- Myles Anderson sells his share of Walla Walla VintnersPosted 7 days ago
- Ashley Trout to pour Walla Walla wines at pre-Oscar party in L.A.Posted 1 week ago
- Merlot remains force in Northwest wine industryPosted 1 week ago
- Canadian wine industry toasts vintner Harry McWattersPosted 1 week ago
- Tax relief bill for small Washington wineries moves alongPosted 2 weeks ago
- Red Mountain turns more red and greenPosted 2 weeks ago
Red blends: Sum of the parts
Why are red blends so popular these days?
There are a few reasons, but winemakers who focus on red blends will tell you that multiple varieties not only add complexity in the finished product, but they also “fill the gaps.”
For example, Cabernet Sauvignon might provide structure, boldness and elegance, while some Syrah could provide richness on the midpalate. Together, the two varieties work to make a better wine than they could alone.
With this in mind, here are several red blends we’ve tasted in recent weeks from Washington and Idaho.