Steve Slatcher wrote:
> Mike Tommasi wrote:

>
> More seriously, I am not sure I understnd your point about southern
> areas needing to blend varieties. Were you thinking specifically of
> Bordeaux? What examples do you have in mind?
>

Well, the S Rhone Valley is replete with blends and most Italian reds
were historically blends (I think). The thinking is that, by blending,
one can make up for the deificiencies of one variety with another; why
that should be more prevalent in the southern areas has to do with the
reduced acidity found in hotter growing regions (maybe).

Mark Lipton

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