Kristian Kielmayer

Red blends

Red blends

Nowadays, red blends can be made in many styles in Hungary. There are historically renowned, popular wine styles like, for example, Egri or Szekszárdi Bikavér, and novel, youthful, lively blends, such as Villány’s RedY. As well as reflecting their terroir and the winemaker’s personality, these blends are made according to tight, strict regulation frameworks. For example, local varieties must often form the backbone of blends. Producers often use a fantasy name when selling a blend, thus not communicating the message of each variety, but rather the overall picture and the style they wish to convey with the wine. Blends may be made for various reasons, such as to give balance to the overall wine, like in Bordeaux blends, where the Merlot can add body, high alcohol and ripe red berry fruit, while the Cabernet Sauvignon contributes high tannins, acidity, body and black berry fruit. Generally, the concept of blending is wide-ranging and may be done for a variety of winemaking reasons: consistent quality, quantity, style and/or price, as well as style are just a few of the myriad of factors.

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