New wine lovers soon come across the concept of blended wines. At the basic level, there are two types of wine, 'blended' or 'varietal'. Varietal wines are made from a single grape variety, while blended wines are made using two or more types of grapes.
The most obvious example is the difference between the two great red wine styles of France. Burgundy's red wine is made of the single variety Pinot noir. Bordeaux's red wines are most often blends of up to five varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for the basics. The distinction between varietal and blended wines is less clear in the real world. Many varietal wines are made from blends of the same grape varietal, but grown in different regions. In order to have a consistent product many wineries buy grapes from different growers. Samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many Australian wines are regional blends. Rather than making wine from each vineyard and marketing each, resources are pooled and the marketing can work just one label. The process of selecting the blend is much more simplified. The clue on the label is often the words "wine of South Eastern Australia". This is almost as general a statement as you can make about the origins of a wine and is a 'dead give away' of regional blending.
Some wines made from a single variety are blends of several different vintages. While this is quite rare for table wines, the wines would be labeled 'NV' for no vintage. This is standard practice for most big 'label' Champagnes, which, by the way, are typically also varietal blends of Pinot Noir, Pinot Meunier and Chardonnay.
To complicate matters many wines bearing a single varietal name can in fact legally contain up to fifteen percent of other varieties without listing them on the label. Unless it is clearly stated, most often there are small amounts of other varietals in almost all wines.
If the wine is labeled as a blend, then the variety with the largest percentage composition should be named first, for example wine labeled Cabernet/Merlot, should have more Cabernet than Merlot.
In the United States most wines are single varietals, and they almost are expected to be so. Many new wine drinkers like a particular grapes and order their wine that way. Pinot Grigio, Chardonnay, Merlot or Pinot Noir are almost synonymous with a particular style of wine. Blended wines are not "second class" wines. More often than not, they are actually the better wines as the winemakers carefully selected the blend to achieve a certain taste and structure in the wine.
The most obvious example is the difference between the two great red wine styles of France. Burgundy's red wine is made of the single variety Pinot noir. Bordeaux's red wines are most often blends of up to five varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for the basics. The distinction between varietal and blended wines is less clear in the real world. Many varietal wines are made from blends of the same grape varietal, but grown in different regions. In order to have a consistent product many wineries buy grapes from different growers. Samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many Australian wines are regional blends. Rather than making wine from each vineyard and marketing each, resources are pooled and the marketing can work just one label. The process of selecting the blend is much more simplified. The clue on the label is often the words "wine of South Eastern Australia". This is almost as general a statement as you can make about the origins of a wine and is a 'dead give away' of regional blending.
Some wines made from a single variety are blends of several different vintages. While this is quite rare for table wines, the wines would be labeled 'NV' for no vintage. This is standard practice for most big 'label' Champagnes, which, by the way, are typically also varietal blends of Pinot Noir, Pinot Meunier and Chardonnay.
To complicate matters many wines bearing a single varietal name can in fact legally contain up to fifteen percent of other varieties without listing them on the label. Unless it is clearly stated, most often there are small amounts of other varietals in almost all wines.
If the wine is labeled as a blend, then the variety with the largest percentage composition should be named first, for example wine labeled Cabernet/Merlot, should have more Cabernet than Merlot.
In the United States most wines are single varietals, and they almost are expected to be so. Many new wine drinkers like a particular grapes and order their wine that way. Pinot Grigio, Chardonnay, Merlot or Pinot Noir are almost synonymous with a particular style of wine. Blended wines are not "second class" wines. More often than not, they are actually the better wines as the winemakers carefully selected the blend to achieve a certain taste and structure in the wine.
No comments:
Post a Comment