Which grape is often blended with Cabernet Sauvignon in Australia to introduce spicy notes?

Shiraz is often blended with Cabernet Sauvignon in Australia primarily to enhance the wine's complexity and introduce spicy notes. This blending practice benefits from Shiraz's natural characteristics, which include peppery and spicy flavors, as well as ripe fruitiness. When combined with Cabernet Sauvignon, which is typically more structured, this blend creates a wine with a fuller body, rich flavors, and a more rounded palate. The synergy between these two grapes is particularly effective in producing wines that appeal to a wide range of consumers, showcasing both boldness and finesse.

Chardonnay, being a white grape, would not contribute in the same way to a red blend and is not commonly used in this context. Merlot, while it can smooth out the tannins in Cabernet Sauvignon and add fruitiness, does not provide the same level of spiciness associated with Shiraz. Malbec, known for its dark fruit flavors, also lacks the distinctive spicy notes characteristic of Shiraz, making it less suitable for this particular blending purpose.