As a sommelier in a steakhouse, I hear much commentary about red blends, but it seems as though there is a lot of confusion surrounding this style of wine and its various manifestations. The first thing to consider is that most red wines are blended in some percentage. In California, for example, in order to be labeled as "Cabernet Sauvignon," only 75% of the grapes officially need to be that varietal. Granted, there are many famous styles of red blends from around the world, but for this particular piece, let's focus on those Bordeaux in style.
What's the difference between all these blends — and how does that affect how you shop for wine?