A difficult question I get on a regular basis is, “Do you have any good blends?”
This question comes from the fact that many American wine consumers have been taught that most wines consist of one single varietal. Wine companies marketing to American consumers have spent a lot of time building the brand identities of Cabernet and Merlot in the mind of American consumers.
The irony is that, with few exceptions worldwide, most wines are only required to contain a minimum of 75 percent of the variety stated on the label. So if you think you have a newfound love of blended wines, there’s actually a strong chance you’ve had many blended wines in the past without knowing it.
Even if we restrict the discussion to Bordeaux-style blends, meaning the wines are blends of Cabernet Sauvignon, Merlot, Malbec, Petite Verdot, Cabernet Franc and Carmenere, you can still have wines that are worlds apart in style.
A wine that’s predominantly Carmenere from Chile will taste almost nothing like one that’s mostly Merlot and comes from Washington. And that’s just if we talk about wines made from the same short list of varietals. When you take into account the literally hundreds of grape varieties in the world, you realize that the phrase “I like blends” applies to just about anybody who likes red wine.
There are, however, a few major subcategories in blended red wines. Bordeaux blends are one of the largest. You’ll find Bordeaux blends from France, Italy, South Africa, Australia, California and Washington. In Washington, you’ll also often see the inclusion of Syrah. While these aren’t Bordeaux blends in the strictest sense, they often end up in the same category because they are fairly full-bodied and tannic.
Washington also produces wines that emulate the style of the wines from the Rhone valley in France. The Rhone valley stretches from the city of Lyon, down the Rhone River past the city of Avignon and is home to Syrah, Grenache, Mourvedre and more than a dozen other red varieties. Aside from the French examples, Rhone blends are also common in Washington, California’s Central Coast, Australia, and South Africa.
The most uniquely Californian type of red blend is Zinfandel-based. This category includes wines like Menage a Trois and Orin Swift Prisoner. These wines are generally medium- to full-bodied, with tons of fruit up front, and sometimes a bit of residual sugar. With higher alcohol and lower acidity, these are often better suited to be consumed on their own, than paired with a meal.
The three types of blends I’ve mentioned aren’t the only types out there; but they’re three of the most common. So next time you find a red you like, and there isn’t a varietal on the label, try to take note of what varietals go into it. This will make it easier for you to find wines that are similar in style. And as always, I recommend taking photos of the label with your cellphone.
• There is still room in my upcoming Wine 101 classes at Cafe Vicino from 2-4 p.m. on Feb. 4, 18 and March 3. They are $20 per class or $50 for all three. Reservations: 472-4519.
Leil Cardoza is the Boise Co-op wine shop manager. Email: ithinkaboutwine@gmail.com.
