In newer regions, winemakers can take their pick from one vintage to the next. For example in cooler areas, pinot noir is usually put in the blend with chardonnay and pinot meunier to make sparkling wine in a colder year, but in a warmer year when it’s allowed to get more ripe, it might be vinified on its own to make a single variety red wine. But in more traditional areas, ancient customs and more modern rules tend to dictate whether a blend or single varietal wine is made. So in Italy’s Valpolicella region, nearly all the wines are a blend of local grapes, while in Piemonte, single varietal nebbiolo rules.
Just to muddy the waters a little, bear in mind that some wines labelled as single varietal might have (and are allowed to contain) small amounts of other grapes. These act a bit like seasoning in food, contributing very subtle extra flavours.
But in the end, some of the world’s best wines are blends: think Médoc reds, champagne and English sparkling wine, blends of tempranillo and garnacha from Rioja, Châteauneuf du Pape, port, premium white bordeaux and sweet sauternes. And some of the world’s best wines are made from one grape: white burgundy from chardonnay, red burgundy from pinot noir, barolo from nebbiolo, German riesling, Alsace pinot gris, Napa Valley cabernet and Australian shiraz. Try to enjoy both!
Baffled by beaujolais? Confused by crémant? Email our experts with all your niggly wine questions at winecellarexpert@telegraph.co.uk
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