With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Riva del Lago Sangue di Giuda dell’Oltrepo Pavese 750 ML
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This red is aromatic, fresh, with ripe cherry and hints of blackberry and other fruit and there is also a delicious savory aspect to this wine. Casteggio "Oltrepo Pavese" Sangue di Giuda 2010 is a sparkler made from 80% Croatina, 20% Uva Rara. There is a density to this luscious wine and an overwhelming impression of freshness and fine fruit. The light tannins help to give the wine structure.