This is a term I heard a lot this weekend at Taste Washington:
We attended one of the weekend’s seminars on Sunday about
blending wine and part of that discussion had to do with the grape
varieties often used for blending and how to keep their distinct
character, or flavors, in tact.
When winemakers produce a wine the general idea is if they’re
making a chardonnay or a cabernet sauvignon, they want that wine to
taste like a chardonnay or cabernet sauvignon. Makes sense
So the winemaking techniques they use are going to keep the
grape variety and its many characters — flavors, aromas, tannins,
weight, etc. — in check. As consumers if we see a grape variety on
the label of a wine, we have a general expectation of what that
wine is going to taste like. As we start to get more educated about
specific winemakers and their styles, we’ll start to know what to
expect from them.
This weekend there was one winery in particular that we tasted
that I felt nailed the varietal characters of the wines they were
pouring and that was Maison Bleue. But we’ll get to that in a later
review of the event.
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