Gabriel Geller wrote:Adding some 2-3% Viognier to Syrah is a classic method in the Rhone Valley to round out the wine and improve body and color. A number of Israeli wines in that category such as Recanati Mediterranean Reserve Syrah-Viognier, Binyamina Choshen Odem/Ruby Syrah. For California Shirah's Power to the People 2009 is a good example.
Now, in the case of the Gvaot Chardonnay-CabSav (80%-20%) it is a partially "blanc de noirs" wine as the CabSav was fermented without skin contact so that the wine will stay white as the color comes from the skin.
Other wines, such as Alexander's Sandro (odd blend of CabSav, Shiraz, Mourvedre, Sauvignon Blanc...) use white varieties in red wines and others, such as Kadesh Barnea with their white dry blend White Desert use some red varieties (Chardonnay, Sauvignon Blanc and Mourvedre without skin contact and their only wine that I find as palatable). Most do so as part of experimenting with sometimes interesting and good results and sometimes, not so successfully.
Users browsing this forum: Alexa [Bot], Google [Bot] and 4 guests