In Chile, which two varieties are commonly blended with Cabernet Sauvignon?

The answer is C, as Cabernet Sauvignon is frequently blended with Merlot and Carmenère in Chilean wine production. This blend is popular due to the complementary characteristics that these varieties bring to the final wine. Merlot softens the tannic structure of Cabernet Sauvignon, adding roundness and fruitiness, while Carmenère provides added depth with its herbal and spicy notes, enhancing complexity and richness.

This blending practice reflects both the traditional preferences in Chilean viticulture and the unique growing conditions that allow these varieties to thrive. The result is a wine that can show a harmonious balance of fruit, acidity, and tannin, appealing to a wide range of palates. Thus, Merlot and Carmenère are commonly used to create well-rounded and expressive wines alongside Cabernet Sauvignon.

The other options do involve varieties that may be grown in Chile, but they are not as commonly blended with Cabernet Sauvignon as Merlot and Carmenère are. For instance, while Tempranillo and Syrah can be blended with various wines, they do not typically serve as primary partners alongside Cabernet Sauvignon in the context of Chilean wine styles.