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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…

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