Category: Wine Types

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Types of Red Wine

Red wine offers an incredible range of styles and flavours, shaped by grape variety, climate, and winemaking techniques. From bold, tannic reds to delicate, elegant expressions, understanding these differences can enhance your appreciation and help you find your perfect match. This guide explores the main red wine varieties, their characteristics, key regions, flavour profiles, and ideal food pairings.

Styles and varieties of red wine

Red wines are generally classified by body – light, medium, or full – along with tannin structure, acidity, and flavour profile. Climate plays a crucial role, with cooler regions producing wines with higher acidity and more delicate flavours, while warmer climates create riper, fruitier, and often more robust wines. Winemaking techniques such as oak ageing, fermentation methods, and blending further influence a wine’s style.

• Light-Bodied Reds: Typically have lower tannins, high acidity, and delicate fruit flavours. Often found in cooler climates, they pair well with a variety of foods.

• Medium-Bodied Reds: These wines offer balanced tannins and acidity, making them versatile and food-friendly.

• Full-Bodied Reds: Rich and bold with high tannins and deep colour, these wines often benefit from ageing and pair well with hearty dishes.

For a broader overview, check out our quick guide to red wine.

Main types of red wine

1. CABERNET SAUVIGNON

• Style and structure: Full-bodied, high tannins, strong acidity, excellent ageing potential.

• Regions: Bordeaux (France), Napa Valley (USA), Coonawarra (Australia), Maipo Valley (Chile).

• Flavours and food pairings: Blackcurrant, cedar, mint, and tobacco. Pairs well with grilled steak, roast lamb and hard cheeses.

• Common blends: Often blended with Merlot and Cabernet Franc in Bordeaux wines.

2. MERLOT

• Style and structure: Medium to full-bodied, smooth tannins, velvety texture.

• Regions: Bordeaux (Right Bank), California, Chile, Italy.

• Flavours and food pairings: Plum, black cherry, chocolate, and herbs. Great with roast chicken, duck, and mushroom dishes.

• Common blends: Frequently blended with Cabernet Sauvignon and Cabernet Franc.

3. SHIRAZ/SYRAH

• Style and structure: Full-bodied, medium-high tannins, rich and spicy.

• Regions: Rhône Valley (France), Barossa Valley (Australia), Washington (USA).

• Flavours and food pairings: Blackberry, plum, pepper, smoked meat. Pairs well with barbecued meats, game, and aged cheeses.

• Common blends: Often part of GSM blends (Grenache, Syrah, Mourvèdre).

4. PINOT NOIR

• Style and structure: Light-bodied, low tannins, high acidity.

• Regions: Burgundy (France), Oregon (USA), New Zealand, Germany.

• Flavours and food pairings: Cherry, raspberry, earth, florals. Pairs with salmon, duck, and mushroom-based dishes.

• Common blends: Typically a single varietal but found in Champagne blends.

5. MALBEC

• Style and structure: Medium to full-bodied, moderate tannins and acidity.

• Regions: Mendoza (Argentina), Cahors (France).

• Flavours and food pairings: Blackberry, plum, cocoa, spice. Ideal with grilled meats and empanadas.

• Common blends: In France, blended with Merlot and Tannat.

6. GRENACHE/GARNACHA

• Style and structure: Medium-bodied, soft tannins, moderate acidity.

• Regions: Spain (Garnacha), Rhône Valley, Australia.

• Flavours and food pairings: Strawberry, raspberry, white pepper, herbs. Matches well with roasted meats and stews.

• Common blends: Key grape in GSM blends and Châteauneuf-du-Pape.

7. TEMPRANILLO

• Style and structure: Medium to full-bodied, balanced tannins and acidity.

• Regions: Rioja, Ribera del Duero (Spain), Portugal.

• Flavours and food pairings: Cherry, fig, cedar, leather. Pairs with tapas, paella, and grilled vegetables.

• Common blends: Often blended with Garnacha and Graciano in Rioja.

8. ZINFANDEL/PRIMITIVO

• Style and structure: Medium to full-bodied, moderate tannins, juicy and fruit-forward.

• Regions: California (Zinfandel), Puglia (Italy – Primitivo).

• Flavours and food pairings: Blackberry, raspberry, spice, jammy notes. Great with barbecue, pizza, and pasta.

9. SANGIOVESE

• Style and structure: Medium-bodied, high acidity, firm tannins.

• Regions: Tuscany (Italy), key in Chianti and Brunello di Montalcino.

• Flavours and food pairings: Red cherry, tomato, herbs. Best with Italian dishes like pasta and pizza.

• Common blends: Often blended with Cabernet Sauvignon in Super Tuscans.

10. CARMÉNÈRE

• Style and structure: Medium-bodied, soft tannins, moderate acidity.

• Regions: Chile, originally from Bordeaux.

• Flavours and food pairings: Red fruits, bell pepper, spice. Matches grilled meats and roasted vegetables.

11. BARBERA

• Style and structure: Light to medium-bodied, high acidity, low tannins.

• Regions: Piedmont (Italy).

• Flavours and food pairings: Cherry, plum, spice. Great with pasta and pizza.

12. NEBBIOLO

• Style and structure: Full-bodied, high tannins, high acidity.

• Regions: Piedmont (Italy), key in Barolo and Barbaresco.

• Flavours and food pairings: Rose, tar, cherry, truffle. Pairs with rich meats and aged cheeses.

13. NERO D’AVOLA

• Style and structure: Medium to full-bodied, bold tannins, moderate acidity.

• Regions: Sicily (Italy).

• Flavours and food pairings: Plum, black cherry, spice. Works well with hearty Italian dishes.

14. GAMAY (BEAUJOLAIS)

• Style and structure: Light-bodied, low tannins, high acidity.

• Regions: Beaujolais (France).

• Flavours and food pairings: Strawberry, raspberry, floral notes. Pairs with charcuterie, roast chicken, and soft cheeses.

15. PINOTAGE

• Style and structure: Full-bodied, firm tannins, moderate acidity.

• Regions: South Africa.

• Flavours and food pairings: Dark fruit, smoke, earth. Pairs with barbecued meats and hearty stews.

FAQs

What are the most popular European reds?
Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Tempranillo dominate European vineyards.

How long should red wine breathe?
Decanting or letting red wine breathe for 15 minutes to an hour softens tannins and enhances aromas.

What temperature should red wine be served at?
Ideally between 12-18°C, depending on the style.

How long does red wine last once opened?
Most reds last 3-5 days if stored properly.

What are the types of red wine glasses?
Bordeaux glasses (for bold reds), Burgundy glasses (for delicate reds), and standard red wine glasses.

What type of wine is best?
It depends on your preference – bold or smooth, fruity or earthy, young or aged.

Browse our red wine portfolio
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Our Quick Guide to Red Wine

Red wine is one of the most complex and diverse categories in the wine world, with styles ranging from light and delicate to bold and powerful. Every bottle tells a story – shaped by the grape variety, climate, winemaking process, and even how it’s aged. Whether you’re just beginning your journey into red wine or looking to deepen your appreciation, this guide will take you through the key elements of what makes red wine so special.

What makes red wine, red?

The defining feature of red wine is its colour, which comes from the skins of red or black grapes. During fermentation, the juice is left in contact with the skins, a process known as maceration. This is what gives red wine its deep colour, tannins, and structure.

The duration of skin contact impacts the final wine:
• Short maceration (a few days) = lighter-bodied reds with soft tannins
• Longer maceration (weeks) = full-bodied wines with bold tannins and deeper colour

Grape variety, climate, and winemaking techniques all influence the final style of red wine. Cooler climates tend to produce lighter, higher-acidity reds, while warmer climates result in riper, fruitier wines with more body.

Styles of red wine

LIGHT-BODIED REDS – FRESH, FRUITY & ELEGANT

Light-bodied reds are often pale in colour, with lower tannins and bright acidity. These wines tend to be fresh and delicate, sometimes best served slightly chilled.

• Body: Light, silky, easy-drinking
• Colour: Pale ruby to garnet
• Tannins: Low to medium
• Climate: Cooler regions
• Examples: Pinot Noir (Burgundy, Oregon, New Zealand), Gamay (Beaujolais), Zweigelt (Austria)
• Best with: Roast chicken, salmon, mushroom risotto, soft cheeses

MEDIUM-BODIED REDS – BALANCED & VERSATILE

Medium-bodied reds offer more structure than lighter styles but are not as intense as full-bodied reds. They strike a balance between fruitiness and savoury notes, making them incredibly food-friendly.

• Body: Medium, smooth, balanced
• Colour: Bright ruby to deep ruby
• Tannins: Medium
• Climate: Moderate regions
• Examples: Merlot (Bordeaux, Chile), Sangiovese (Chianti, Brunello di Montalcino), Grenache (Southern Rhône, Spain), Tempranillo (Rioja)
• Best with: Pasta, roast meats, grilled vegetables, hard cheeses

FULL-BODIED REDS – BOLD, POWERFUL & AGE-WORTHY

Full-bodied reds are the darkest and richest in the spectrum. These wines are higher in tannins and alcohol, often benefiting from decanting and long ageing.

• Body: Full, intense, structured
• Colour: Deep ruby to almost opaque purple
• Tannins: High
• Climate: Warmer regions
• Examples: Cabernet Sauvignon (Bordeaux, Napa Valley), Syrah/Shiraz (Rhône Valley, Australia), Malbec (Argentina), Nebbiolo (Barolo)
• Best with: Steak, lamb, game meats, aged cheeses

How red wine is made

Red wine production follows the same fundamental process worldwide, but small differences in technique create a wide range of styles.

1. Harvesting – Grapes are picked by hand or machine, depending on quality and tradition.

2. Crushing & fermentation – The grapes are crushed, and the skins remain in contact with the juice as fermentation begins. Yeasts convert sugar into alcohol.

3. Maceration & extraction – The wine is left in contact with the skins to extract colour, tannins, and flavour. Winemakers may use techniques like punch-downs or pump-overs to intensify extraction.

4. Pressing & ageing – The wine is pressed to remove solids and can be aged in stainless steel, oak barrels, or bottles, depending on style. Oak ageing adds spice, vanilla, and smokiness.

5. Bottling & maturation – Some red wines are meant to be enjoyed young, while others improve with bottle age, developing more complex aromas and flavours over time.

Tannins, acidity & alcohol – Why they matter

• Tannins: Tannins give red wine structure, making some wines feel dry or astringent. Over time, tannins soften, making the wine smoother.

• Acidity: Acidity keeps a wine fresh and vibrant. Higher-acid wines (like Pinot Noir or Sangiovese) feel crisp, while low-acid wines (like some Merlots) feel rounder.

• Alcohol: Alcohol levels in red wine range from 12-15% ABV. Warmer climates produce wines with higher alcohol due to riper grapes.

Serving & storing red wine

✅ Serving Temperature:
• Light-bodied reds: 12-14°C (slightly chilled)
• Medium-bodied reds: 14-16°C
• Full-bodied reds: 16-18°C

✅ Decanting:
• Young, tannic wines (Cabernet Sauvignon, Nebbiolo) benefit from 1-2 hours of aeration.
• Older reds (Bordeaux, Rioja Gran Reserva) should be decanted carefully to separate sediment.

✅ Storage:
• Keep bottles horizontally in a cool, dark place (around 12-15°C).
• Once opened, red wine lasts 3-5 days with a cork or vacuum seal.

Final sip

Red wine is a world of variety, from bright and juicy to deep and complex. Whether you love a chilled Pinot Noir or a rich Malbec, understanding body, tannins, and ageing will help you choose the perfect bottle. Explore different styles, experiment with food pairings, and most importantly – enjoy every sip.

Cheers to discovering your perfect red! 🍷

Did you know?

• A 150ml glass of red wine contains around 125 calories, depending on alcohol content and sweetness.

• Red wine gets its tannins from grape skins, seeds, and stems, which also contribute to its structure and ageing potential.

• Darker red wines often have more antioxidants, like resveratrol, which comes from grape skins.

• The world’s oldest bottle of red wine dates back to around 325 AD and was found in a Roman tomb in Germany.

• Malbec grapes have some of the thickest skins of any red variety, making Malbec wines deeply coloured and rich in tannins.

Browse our red wine portfolio