In Detail
“Occasional use of local and international varieties in blends” refers to the practice of winemakers incorporating small amounts of diverse grape varietals, both local and international, into their wines to enhance complexity and character. This isn't a specific grape itself, but a winemaking technique. In Bordeaux, small additions of Petit Verdot or Malbec to a Cabernet Sauvignon blend can contribute structure and color. Similarly, in the Southern Rhône, Grenache and Syrah might be complemented by Mourvèdre, Counoise, or Cinsault, influencing the aromatic profile. The resulting wine's structure depends on the dominant grape, with additions potentially softening tannins, increasing acidity, or enriching the fruit. Aromatic profiles are equally variable, ranging from red and black fruit to spice and earthy notes, dictated by the included varieties. Food pairings are highly dependent on the final wine style, often pairing well with grilled meats, robust stews, or aged cheeses.