Which of the following is a characteristic of multi-varietal Bordeaux red blends?

Multi-varietal Bordeaux red blends typically involve fermenting the grape varieties separately and then blending them after fermentation. This method allows winemakers to maintain the individual characteristics of each variety, which can contribute different flavors, aromas, and tannin structures to the final blend. By fermenting separately, the winemaker can tailor the fermentation conditions (such as temperature and extraction techniques) to suit each grape variety, ultimately achieving greater complexity in the wine.

This blending process generally occurs after fermentation, as it enables the winemaker to achieve balance and harmony in the wine before it undergoes any aging. The choice of blending post-fermentation allows for careful consideration of how each component will interact and ensures that the final blend showcases the best attributes of the individual varieties involved.

Other options do not fully capture the standard practice for Bordeaux red blends. For example, co-fermentation of all grapes (which involves fermenting different varieties together) is less common and may lead to a different flavor profile than desired for Bordeaux blends. Likewise, fermenting as a single variety does not reflect the intention of the multi-varietal approach characteristic of the region. Finally, blending only after aging would change the traditional approach, as most winemakers prefer to create their blends beforehand to allow for integration