- Inside Walla Walla’s Artifex: More than a custom-crush facilityPosted 21 hours ago
- Climate change presents possibilities, challenges for Washington wine industryPosted 2 days ago
- Cabernet Sauvignon is king in WashingtonPosted 3 days ago
- Woodinville WineCraft auction moves to Columbia WineryPosted 4 days ago
- Washington wine growers, irrigators grapple with climate changePosted 5 days ago
- Walla Walla’s Doubleback making its own identityPosted 6 days ago
- Charles Smith reshapes Washington wine industryPosted 1 week ago
- Judges select favorites at Great Northwest Invitational Wine CompetitionPosted 1 week ago
- Commentary: Why the lack of women winemakers in Washington?Posted 1 week ago
- Cabernet Franc a gentler version of Cabernet SauvignonPosted 1 week ago
Red blends: No rules, just delicious wine
In the Old World, there are general rules. And sometimes specific rules.
For example, in Bordeaux, winemakers may use up to six different red grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Carménère. No Syrah, no Tempranillo, no Grenache, no Sangiovese.
In Chianti Classico, a Chianti isn’t a Chianti if it has Sangiovese and Cabernet Sauvignon in it (then it’s a Super Tuscan).
Here in the New World, winemakers must abide by no such restrictions. A Cabernet Sauvignon may include Mourvèdre, Dolcetto, Montepulciano, Petite Sirah or anything else that the winemaker thinks will make it a better wine.
Of course, many winemakers stick by the Old World rules, particularly Bordeaux blends. You won’t find a bit of Syrah in these wines.
But it is their choice, not the law.
Here are a dozen delicious Washington red blends we’ve tasted in recent weeks.