Red Wine Styles

How Red Wine is Made

The juice of almost all grapes is clear (even red grapes!). To make red wine, the juice must ferment in contact with the dark grape skins. This process, called maceration, extracts:

• Color: Anthocyanins from the skins turn the juice red.
• Flavor: The unique character of the variety.
• Tannins: Compounds that add structure and texture.

Key Characteristics

When tasting red wine, pay attention to:

• Tannin: The drying sensation on your gums. It acts as a preservative and allows wine to age.
• Acidity: The tartness that makes your mouth water. Essential for food pairing.
• Body: The weight of the wine in your mouth (like skim milk vs. whole milk vs. cream).
• Fruit: Does it taste like red berries (strawberry, raspberry) or black fruits (blackberry, plum)?

Light-Bodied Reds

Pale in color, lower in tannin, and high in acidity. These are easy to drink and great with lighter foods.

• Examples: Pinot Noir, Gamay (Beaujolais), Frappato.
• Flavors: Cranberry, cherry, flowers, earth.
• Pairing: Salmon, chicken, mushrooms, charcuterie.

Medium-Bodied Reds

The "Goldilocks" category. These wines balance fruit and structure, making them the most versatile food wines.

• Examples: Merlot, Sangiovese (Chianti), Tempranillo (Rioja), Barbera.
• Flavors: Plum, tomato leaf, herbs, spice.
• Pairing: Pasta with tomato sauce, burgers, roast pork, pizza.

Full-Bodied Reds

Deeply colored, high in tannin, and often higher in alcohol. These wines coat your mouth and demand rich food.

• Examples: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Zinfandel.
• Flavors: Blackcurrant, pepper, chocolate, tobacco.
• Pairing: Steak, lamb, hard cheeses, BBQ.

Serving Red Wine

Temperature: Serve slightly cool (60-65°F), not "room temperature" (which is usually too warm). If the wine is too warm, it will taste alcoholic and flabby.

Glassware: Use a glass with a large bowl. This increases the surface area, allowing oxygen to interact with the wine ("breathing") which softens tannins and releases aromas.