written by Karina
The category of “red blends” has always been a tricky one. Every country in the world makes red blends, and unfortunately there’s no standard recipe for what constitutes a red blend. They can be full-bodied and bursting with ripe, juicy fruit and a silky, ultra-drinkable quality. They can also be earthy and funky with mouth-drying tannins and tart fruit. They can be mind-bendingly complex, or simple and straightforward.
And while so many regions worldwide are known for their beautiful blends, American drinkers are perhaps more likely to think of Red Blends as, well, distinctly American. These typically big, concentrated blends are packed with ripe, fruity flavors (and might have a few sneaky extra grams of residual sugar).
But there are two blends we’ve gotten into recently that buck the trend of high alcohol, over-ripe fruit and instead explore the more elegant side of what red blends can be:
Next Wines Red Blend | $15.99 | Columbia Valley, Washington | Once you taste the perfect harmony of fruit, spice, and well-integrated tannins, it makes sense that this Washington State blend was made by an Oregon Pinot Noir producer. King Estate is known for their world-class Pinot Noir and makes their wines with a beautiful freshness and finesse that highlights the best things about the grape. It’s no surprise that they have the same philosophy with their other wines. An almost equal balance of Syrah, Cabernet Sauvignon and Merlot, it’s honest, delicious, and won’t break the bank.
Birichino ‘Scylla’ Red Blend | $21.99 | Santa Cruz, California | John Locke got his winemaking training from one of the most eccentric wine characters in American history: Randall Graham of Bonny Doon. Graham was one of the pioneering “Rhône Rangers” in California in the late 1980s and rose to fame for his against-the-grain winemaking philosophies and for championing little-known grapes. John Locke takes a similar approach with this fresh, incredibly fragrant red blend from Carignane, Grenache, and a splash of Mourvèdre. As with all of John’s wines, the Scylla is fermented with native yeasts, aged in neutral barrels, and was not fined or filtered. “All Scylla, no fylla,” as he says.
Beyond blends, the “new wave” (ie, the last 15-20 years) of California winemakers has adopted an avant garde approach to the identity of Californian wine. The Californian wine ideals of the 1990s and aughts with new oak barrels, overripe grapes, and high-octane Cabernet Sauvignon and Chardonnay have fallen by the wayside, and in their place are grapes that were once only found in their indigenous European homelands:
Forlorn Hope “The Kerrigans” | $21.99 | Mendocino, California | Matthew Rorick has made a name for himself by way of quotable, head-turning names and niche, hole-in-the-wall grape varieties. He loves bringing the ‘old school’ wine styles back to life—the gritty, of-the-earth types that remind you that wine is food and not a showpiece. “The Kerrigans” is named in homage to what many old grape growers still call Carignan (car-i-nyan) in California—the perfect description of what to expect in this crunchy, no-nonsense, chillable red.
Matthiasson Pinot Meunier | $24.99 | Napa Valley, California | Pinot Meunier’s spiritual home is Champagne, where it’s used to add fruitiness and acidity in blends with Pinot Noir and Chardonnay in world-famous bubbly. And while it’s not seen much by itself in France (or really anywhere else in the world for that matter), Steve & Jill Matthiasson decided it would be a hit as a still wine from Napa Valley. Originally planted for Mumm sparkling wine, this single-vineyard Pinot Meunier is earthy and mineral driven, while still retaining those sunshine-kissed pomegranate and blueberry flavors and that fragrant rose petal note that Meunier is so well-known for.
More New Grapes To Try: