![]() In this list we highlight the best of all these styles so you can decide which you prefer! Only those wines that can deliver exceptional quality for the price are reviewed here.Īnd one last note if you're skeptical of blended wines - laws in many areas allow a wine to be labeled as a single variety if it contains as little as 75% of that variety. Of course, if the wine isn't actually made in Bordeaux, it technically can't be called as such so wineries will typically refer to them as "Bordeaux-style" or alternatively label them as "Meritage", which is the official name for these blends outside of Bordeaux. "Bordeaux blends" might be the most famous in this category, usually combining traditional red Bordeaux varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and a few others. ![]() Some of the extremely popular mass-markets wines fall into this group.Ĭlick here to get a printable shopping list of the best red blends! Madeira: This is a popular fortified wine that’s commonly used by many chefs around the globe in both savory and sweet dishes. Typically a bit sweet, these wines leave (or add) some residual sugar in the mix. Marsala: With Marsala, you have two options dry varieties for savory meat dishes and sweeter options for desserts. Good pick: Cantine Barbera Grape: Nero d’Avola. Nero d’Avola also makes wonderful expressions of dry rosé great to use in a lighter-style sangria, such as Maureen’s Strawberry & Limoncello Rosé Sangria. These are mostly a California creation but are increasingly found everywhere. Grown and produced in southern Italy, Nero d’Avola is dark, soft, and juicy. Then there are the ever popular, slightly sweeter (and usually fairly cheap) red blends. Most red blends these days tend to fall into two categories - the more traditional dry blends which can come from both Old World (France, Italy, Spain, etc.) and New World (Argentina, South Africa, Chile, New Zealand, etc.) producers. When done well, these blends allow the winemakers to essentially take the best of each variety and combine them for what is often much greater than the sum of its parts. Note that more fruit-forward wines will become. 'But since red wine is fermented with grape skins longer than white wine, its higher in resveratrol. Best dry red wine for cooking beef stew or a wine-based sauce: Pinot Noir, Merlot, or Cabernet Sauvignon. 40 Merlot, 30 Corvina, 20 Cabernet Sauvignon and 10 Croatina from Veneto, Italy. Some of the best value in wine today comes from inexpensive red blends, which are simply a combination of different red grape varieties. 'Winewhether its red, white, or roseall contains resveratrol, which has antioxidant and anti-inflammatory effects ,' explains Largeman-Roth. Next up in our list of 10 Great Red Wine Blends Under 10 is a very nice example of a wine made using the appassimento method, at a bargain basement price thanks to Trader Joes. Red Blends! The 2023 Guide To The Best Red Blend Wines
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