I love that you love blends, as I’m a fan of blends myself. The whole hyper focus on varietals is fairly new world and quite aggravating, to be honest. There is so much more room to maneuver, and you’re much likelier to end up with a more balanced wine when you have the option of blending a bit of this and that to add structure/fruit/acidity and harmony.
I love me a good Rhone blend. While there are 22 varietals allowed by law in any Rhone wine the most common (in red blends) are Syrah, Grenache, Mourvedre and Carignan.
From that alone you can sort of tell what kind of flavor profile you’re gonna get (Syrah is big and inky, tending to more rustic in France than Shiraz from Australia), Grenache lends bright pretty fruit and the Mourvedre and Carignan provide weight and structure.
Rhone red blends tend to be really food friendly or great on their own.
Hot tip: More Syrah is going to be meatier and fuller, more Grenache is going to be brighter with more notes of berry fruits.
You can read more about the varietals and the personality of ‘Rhone Rangers’ here
Also, keep that ‘gsm’ blend in mind when looking in the new world too, because Australia and Cali do some nice Rhone blends as well!
For future reference. Thanks, ammo!