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Cabernet – Grenache – Merlot – Syrah blends represent a coming together of the key wine grapes of Bordeaux and the Rhone Valley – two of France's major wine regions. It also reflects the modern age of viticulture and winemaking – an age in which winemakers have a smorgasbord of grape varieties at their disposal and are not limited to those traditionally grown (and approved of) in their local region.

Bordeaux's stout, taut reds are predominantly made from Merlot and Cabernet Sauvignon, while in the juicy, spicy reds of the Rhone, Grenache and Syrah hold sway. While winemakers in these two regions almost never combine all four together, those in other regions are now realizing the merits of this blend. This Bordeaux-Rhone synthesis is now appearing in wine regions in southern France and abroad, particularly in Catalonia (northern Spain), California, Australia and South Africa.

There are various reasons these varieties might be blended together. Often, the combination is used for a Bordeaux-style Cabernet – Merlot wine that requires just a touch of lively fruit from the Grenache and Syrah. On the flipside of that are Grenache – Syrah blends, which require additional structure, or would benefit from the chocolate-tinged, dark-fruit character of Merlot and Cabernet Sauvignon.

In the more complex blends from Spain, these four are accompanied by further varieties still, typically Monastrell (Mourvedre) or Tempranillo. In California, Zinfandel and Sangiovese often appear alongside, adding an Italian feel to this otherwise very French blend.

Food matches for Cabernet – Grenache – Merlot – Syrah wines include:

• Herbed leg of lamb
• Roasted game birds
• Lamb meatballs in tomato sauce