Which two grapes are commonly blended in Valpolicella wines?

Valpolicella wines are traditionally made using a blend of several indigenous grape varieties, with Molinara and Rondinella being the most commonly used. These two grapes are integral to the Valpolicella wine style, contributing to its distinctive flavor profile and structure.

Molinara adds acidity and a light, fresh character, while Rondinella is known for its ability to enhance the wine's body and fruitiness. This combination helps create a balanced wine that can range from light and fruity to more complex versions with aging.

In contrast, the other options listed do not relate to Valpolicella. Nebbiolo and Barbera are associated with different regions in Italy, specifically Barolo and Barbaresco for Nebbiolo, and Barbera d'Alba for Barbera. Chardonnay and Sauvignon Blanc are primarily French grape varieties often used in different contexts, primarily outside the traditional Italian red blends. Lastly, Cabernet Sauvignon and Merlot are classics of Bordeaux and are not typically found in Valpolicella wines. Hence, the traditional blend of Molinara and Rondinella stands out as the hallmark of this region's winemaking tradition.