The world is awash with familiar grapes that define wines, just think of Cabernet, Pinot Noir, Chardonnay or Sauvignon Blanc. But what happens when a grape is forced to play a supporting role for most of its life? When the products of its juice take center stage? Yes, I’m talking about wines that we all love: Chateauneuf du Pape, Cotes du Rhone, why even Rioja are all made better by the inclusion of a common grape, one that is starting to receive the accolades that it deserves. And just what could I be talking about you ask?

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