- Myles Anderson sells his share of Walla Walla VintnersPosted 16 hours ago
- Ashley Trout to pour Walla Walla wines at pre-Oscar party in L.A.Posted 2 days ago
- Merlot remains force in Northwest wine industryPosted 3 days ago
- Canadian wine industry toasts vintner Harry McWattersPosted 3 days ago
- Tax relief bill for small Washington wineries moves alongPosted 5 days ago
- Red Mountain turns more red and greenPosted 1 week ago
- WAWGG is now Washington Winegrowers AssociationPosted 2 weeks ago
- Okanagan Valley orchardists transition to stellar wines at C.C. JentschPosted 2 weeks ago
- Walla Walla builds on reputation as wine destinationPosted 2 weeks ago
- Tulalip dinner seminar features Chris Figgins of Leonetti CellarPosted 2 weeks 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.