Red blends explained

A red blend is not a lesser wine. Most of the famous reds in the world are blends; they just do not say so on the front.

Why blend at all

Every grape has a gap. Cabernet sauvignon has structure and blackcurrant but can be austere in the middle. Merlot has a plush middle but less backbone. Put them together and you get a complete wine. Blending also lets a winemaker balance a difficult vintage, add colour or acidity, and keep a house style consistent from year to year.

Labelling rules, briefly

In the United States, a wine can name a single grape on the label if it contains at least 75 percent of it, so a bottle labelled cabernet sauvignon may already be a blend. When no grape reaches that threshold, the wine is labelled as a red blend or under a proprietary name. In Europe, the region on the label implies the grapes.

The classic combinations

Bordeaux blend: cabernet sauvignon, merlot, cabernet franc, petit verdot, malbec. Structured, savoury, cedar and blackcurrant, firm tannin, ages well. Left Bank Bordeaux leans cabernet and is firmer; Right Bank leans merlot and is plusher.

Rhône blend: grenache, syrah, mourvèdre, often called GSM. Grenache brings red fruit and warmth, syrah brings pepper and colour, mourvèdre brings savoury depth. Medium to full, spicy, generous.

Tuscan blend: sangiovese with cabernet or merlot. High acidity, cherry and tomato leaf, built for food.

Rioja: tempranillo with garnacha, usually oak-aged, giving vanilla, dill and dried cherry.

Port-style and other fortified blends: a different category, sweet and higher in alcohol.

The modern American red blend

A large category of soft, fruit-forward wines, often with a touch of residual sugar and plenty of oak. Expect black cherry, mocha, vanilla and a smooth finish with low tannin. These are popular for a reason: they are easy to drink without food and they suit people who find dry reds harsh.

How to read the bottle

If the back label lists percentages, you know exactly what you are getting. If it names a region, that region implies a style. If it says nothing at all, the wine is probably built for approachability rather than structure, which is not a criticism, just information.

Food

Bordeaux-style blends: steak, lamb, aged cheddar. Rhône-style blends: barbecue, sausage, roast vegetables, anything with black pepper or herbs. Tuscan blends: tomato sauces, pizza, grilled chicken. Soft American blends: burgers, ribs with sweet sauce, or on their own.

Serving

Serve at 62 to 65 degrees. Young, tannic blends open up with half an hour in a decanter. Softer, sweeter blends need nothing.

Selection changes week to week, so call to confirm a specific bottle.