Latest Issue

How blending makes our wines better

Surprisingly, as little as 5 per cent of the wine from a given grape variety can make all the difference

By Barry Smith   February 2018

A glass of wine being poured. Photo: Fabio Ingrosso/Wikimedia Commons

There’s a renewed enthusiasm among winemakers for blending. Is it the challenge of weaving together the flavours of different grape varieties? Is it the search for something new out of the old? Or could it be because at least two of the wine world’s most prized regions, Champagne and Bordeaux, rely predominantly on blends?

We are seeing increasingly daring feats of blending, such as the five grape wines from South America that feature Malbec, Syrah, Merlot, Cabernet Sauvignon and…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect