How are grape varieties typically treated during the fermentation process for Bordeaux red winemaking?

In Bordeaux red winemaking, grape varieties are typically fermented separately to allow the winemaker to assess the characteristics of each variety distinctly before blending. This approach provides the flexibility to evaluate how each grape contributes to acidity, tannin structure, flavor profile, and overall complexity of the future wine. By keeping the varieties separate during fermentation, winemakers can experiment with different combinations and proportions when they blend, ultimately allowing for a more controlled and precise final product.

The practice of blending after individual fermentations is fundamental in Bordeaux, where varietals like Cabernet Sauvignon, Merlot, and Cabernet Franc are often used in combination to achieve a well-balanced wine that reflects the terroir and the unique growing conditions of the region. This methodology highlights the importance of understanding how each variety interacts with fermentation itself, allowing for a more tailored approach in crafting the final wine.