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.