The Red Blend.

A bit ago, I was asked to write varietal definitions for a well-known wine publication. Everything was going well until we got to the Red Blend. The project was put on pause just as I was returning to my cooking season. The issue with the editorial department was, “What IS the definition of a red blend?”

Here’s the copy I sent in. I have no idea whatever happened in the end.

“Red blend” is a label designation for a blended red wine that contains less than 75% of any one grape varietal. Red blend wines can be made following well-loved traditional prescriptions – such as a Bordeaux blend of Cabernet Sauvignon and Merlot – but the category also contains an exciting breadth of unorthodox combinations.

Wines under the red blend category vary in color, aroma, flavor, structure, and even age-ability. Red blends from cool climates tend to be lighter and brighter while those from warm climates tend to be bolder and darker. The varietals used, the region where they were grown, the season as well as vigneron and winemaker decisions all play an essential role in how a red blend will taste.

Winemakers blend red wines to complement and negate a grape’s attributes. For instance, the thick-skinned Cabernet Sauvignon lends tannins to the thin-skinned, plummy Merlot. Tannins – which can be as bitter and chalky as chewing on a grape seed – allow a wine to age and will over time soften, yielding to secondary and tertiary flavors.

Typically, red blends are created by crushing and fermenting each grape varietal as a mono-cepage. After the juice is extracted from the skins and put into lots, the blend is created through “blending trials” which requires the winemaker to taste the characteristics of each trial blend wine. A winemaker will sometimes add wine made from white grapes to provide a red blend wine to add additional nuances and balance.

What happens in the vineyard and its location is just as influential as the winemaker. Region dictates the flavor components of any given varietal. A classic blend of Syrah, Petite Verdot, and Merlot from Washington State will invariably have different tasting notes than those of the blend’s Cotes du Rhone roots – even if made by the same winemaker.

Region relents its importance to terroir. A blend of Grenache, Syrah, Cinsault, and Mourvèdre from Gigondas stands apart from that of Chateauneuf du Pape – the distinction being a matter of 27 minutes and at least as many dollars.

These differences, sometimes subtle, sometimes remarkable are what makes the maddeningly broad category of red blend worthy of a deep, investigatory dive.

Another benefit to taking time to explore the wealth of selection under the “red blend” category is becoming acquainted with little-known, region-specific varietals. Borraçal (known by the equally eye-catching name of Caíño tinto) lends fragrance to red blend wines from Vino Verde. There are even exceptional regional field blend red wines such a Touriga Franca, Tinta Cao, and Tinta Roriz (aka Tempranillo) – a blend from the Douro, Portugal.

From the most notable red blend wines to intriguing new styles that illustrate New World terroir, the breadth of wines under the “red blend” is cause for celebration. For more detailed information on which red blend to choose for the cellar, a casual night in or to bring to a dinner party, Wine Enthusiast’s Buying Guide can help you. Find the best red blends from our extensive database. Our reviews will give you a general idea of what to expect from the bottle and help you find the one to best suit your needs.