In Bordeaux It's All About Blending

                                     

This is the third article in a four part series on Bordeaux.  Last week we touched upon the fact that due to global warming the wine laws of Bordeaux have been expanded to include six new grape varietals.   Legally, however, these new varietals can only be a maximum of 10% of the blend.    The question is, did you know that most  all Bordeaux wines are blends?

Blending is used to enhance the complexity and texture of wine.   Blending is an art, and the winemaker’s goal is to ensure that each component builds a complimentary profile of fruit, texture and mouth-feel.  Different grape varieties contribute differing attributes to the blend.  Like a great chef, the winemaker must have an excellent palate.

        Cab Sauv's thick skins contain lots of tannin &  pigments that impact structure & color
  

Let’s examine the five historical red grape varietals of Bordeaux for what they add to the blend:

• Cabernet Sauvignon is a powerhouse grape that contributes structure via its solid backbone of tannins and acids.  Cab’s broad range of flavors include black fruits (berries & cherries), black pepper, tobacco, licorice & violets.

• Merlot is a far softer grape than Cab.   If Cabernet is King, Merlot is the more feminine Queen.  Merlot is responsible for a sensual texture and mellowness.  It adds flesh to Cab’s tannic backbone and dampens its harsh acidity.  Merlot flavors are often red-fruits (plums & berries) and chocolate.

When blended together, Merlot and Cabernet Sauvignon are two varieties that complement each other to produce a wine that is greater than the sum of its parts.

               Cab Franc has fathered many grapes, the most famous of which is Cab Sauvignon                                                                          

•   Cabernet Franc is one of the parent grapes of Cabernet Sauvignon (the other is Sauvignon Blanc).  Cab Franc is lighter in color than its offspring and contributes flavors such as raspberry, cassis and violets.  Cab Franc is the third most prevalent grape in Bordeaux blends after Cab Sauv and Merlot.  While its presence in blends may be small in terms of percentage, its impact can be significant.

•  Malbec is an inky dark grape that adds structure to the blend.   The grape’s flavor profile is plum-like.  Malbec is often only a percent or two of a Bordeaux blend.  In some Bordeaux blends, however, Malbec is not even present.

•  Petite Verdot is usually a very small amount of the blend.  The grape is fickle so it has fallen out of favor with many winemakers.  When it is used it is often added as a final nuance for its floral (violet, lilac, lavender) and savory (sage and dried herbs) notes.

         Wine-Knows coming to Bordeaux this September will participate in a blending seminar