But, for example, in Chateauneuf-du-Pape where 13 varieties are allowed to be blended in the assemblage, which one should be printed on the label? I must say I absolutely dont' care if in a certain vintage a wine is dominated by Mourvèdre and in another vintage by Grenache.
Most Bordeaux (assemblages) are pretty much like those "Napa Meritage Red" or "Walla Walla Valley Red".
With others examples, I think the variety is almost meaningless. For example, Syrah or Shiraz is a kind of a red variety chameleon. You can have all kind of Syrahs in very different aromatic profiles.
There is some "double labelings" now (mostly with vin de pays), but for me, it's more a sign of a growing number of consumers who are concerend more with the label/technical data than with the wine itself. How about residual sugar levels or pH-value?
Maybe the French should add a small label tag on the backside of the export bottles with the percentage of the varieties indicated. It would be mostly meaningless statistics, but harmless as well.
Edited by Boris_A, 16 February 2005 - 12:29 PM.
Make it as simple as possible, but not simpler.