- Bullocks bid goodbye to Eye of the Needle Winery in Woodinville
- VineLines Dispatch #7: That’s a wrap
- Former Oregon car dealer gears up with Jachter Family Wines
- VineLines Dispatch: 6 Vineyards at Work
- L’Ecole Nº 41 to create wine bar at Marcus Whitman Hotel
- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
- Brian Carter Cellars adds Latin influence with marketing hire
Red blends: Sum of the parts
Why are red blends so popular these days?
There are a few reasons, but winemakers who focus on red blends will tell you that multiple varieties not only add complexity in the finished product, but they also “fill the gaps.”
For example, Cabernet Sauvignon might provide structure, boldness and elegance, while some Syrah could provide richness on the midpalate. Together, the two varieties work to make a better wine than they could alone.
With this in mind, here are several red blends we’ve tasted in recent weeks from Washington and Idaho.