David M. Bueker
Riesling Guru
34384
Thu Mar 23, 2006 11:52 am
Connecticut
William Foster wrote:Is anyone aware of any Red Varietal that when blended with a white varietal, produces a marketable wine?
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Mark Lipton wrote:Various Australian wineries (D'Arenberg is one that I'm aware of) follow the same practice with Viognier/Shiraz blends.
Keith M
Beer Explorer
1184
Sat Jan 06, 2007 2:25 am
Finger Lakes, New York
Ian Sutton wrote:Oddly, rosés as a blend of red/white grapes seem very rare and IIRC some regions specifically forbid such a blend.
Dave Erickson wrote:It is still permissable to blend trebbiano with sangiovese in Chianti DOCG. Scandalous, but true.
Ian Sutton wrote:Oddly, rosés as a blend of red/white grapes seem very rare and IIRC some regions specifically forbid such a blend. It's a funny world!
regards
Ian
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Salil Benegal wrote:Pinot Noir with Chardonnay usually tends to sell quite well.
Jenise
FLDG Dishwasher
42664
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Mark Lipton wrote:William Foster wrote:Is anyone aware of any Red Varietal that when blended with a white varietal, produces a marketable wine?
Yes, it is the practice in the region of the Northern Rhone Valley known as Cote-Rotie to blend in up to (I think) 15% Viognier in the Syrah made there. This is done as a cofermentation, so the grapes are combined in the fermenter and fermented together. Various Australian wineries (D'Arenberg is one that I'm aware of) follow the same practice with Viognier/Shiraz blends. Also, in the Southern Rhone region of France, the rules of Chateauneuf-du-Pape permit the inclusion of up to 13 varieties in their "red" wines, five of which are white. Two producers that I know of, Chateau Beaucastel and Domaine du Pegau, make a point of using all thirteen grape varieties in one of their wines.
Mark Lipton
Salil Benegal wrote:Haven't tried the Clonakilla Shiraz/Viognier - which bottling is that Mark?
Best example of that style I've had so far from down under is the Torbreck Descendant - the '03 was an absolute stunner. Bilancia in New Zealand is also doing some amazing stuff with that blend - their Gimblett Gravels Syrahs are really lovely, and the La Collina - while a bit too pricey for me to ever buy it again - is a real knockout.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
David M. Bueker
Riesling Guru
34384
Thu Mar 23, 2006 11:52 am
Connecticut
Fredrik L wrote:Even more astonishing is how many Burgundy growers still add Pinot gris, known locally as Beurot, as a sugar booster or to produce "fat" (gras).
Jenise
FLDG Dishwasher
42664
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
David M. Bueker wrote:Not nearly as astonishing as the fact that nobody is ever willing to name and provide confirmation of those who do.
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