Types of Red Wine
Red wine is made from reddish, blue or deep purple grapes. During the fermentation process, the pigments from the grape skins seep into the liquid, giving color to the wine. The grape skin also contributes a certain flavor and texture. The tannins in the grape skins will make the flavor dry or bitter.
Red wine can be classified into several types:
Pinot Noir (pee-know na-wahr)
This wine has a light to medium body, since the tannins are soft due to its low level of polyphenols. The aroma is fruity, reminiscent of red or black cherry, plum, raspberry, and strawberry. Often the aroma has a hint of a “farmyard” or damp earth. This wine is primarily associated with Burgundy, France, where it originated. Austria, New Zealand, California and Oregon also produce this wine.
The best foods that match Pinot Noir are mushroom, lamb, chicken and grilled salmon.
Cabernet Sauvignon (ca-burr-nay so-veen-yaw)
Cabernet Sauvignon is widely recognized as one of the best red wine varieties. Originally from Bordeaux, France, this grape is now grown in Australia, California and Chile. This wine takes a long time to mature, and it is often blended with other varietals, such as Cabernet Franc and Merlot, in order to give it a mellow flavor. When the grapes are harvested young, they will have a strong fruity flavor of plum and black cherries. However, as the wine ages, the polyphenols will polymerize and the aroma develops into cedar, cigar box or pencil shavings while the bell pepper notes remain.
The foods best served with Cabernet Sauvignon are a prepared red meat, such as lamb, because the tannins are negated by the proteins and fats in the meat.
Merlot (mare-lo)
The tannin levels are low in Merlot, making it an ideal wine for the novice wine drinker. This varietal has fruity flavors of black cherry, plums, herbs and vegetables notes. Originally from Bordeaux, this wine is now grown in Italy, Chile, Romania, California, Washington State and Australia. Merlot can be blended with the stronger Cabernet Sauvignon and Cabernet Franc to enliven the flavors.
Merlot goes excellent with red meat and poultry, pastas and salads.
Malbec (mal-bek)
Originally from Bordeaux, Malbec, the purple grape variety is now Argentina’s signature grape. It is also grown in Chile, Australia, and the cooler regions of California. Malbec is a medium to full bodied red wine. The tannins are robust due to the inky dark color of the grape skin. It has ripe fruit flavors of blackberry and plum, and a trace of spice. This wine is often blended with other varieties, like Cabernet Franc, Cabernet Sauvignon, Petite Verdot and Merlot to make a Bordeaux style wine.
Any spicy food such as Cajun, foods with tomato, chili and barbecue sauces will go nicely with Malbec.
Zinfandel (zin-fan-dell)
This wine has been grown in California since the 19th Century, but history reveals that Zinfandel originally came from Croatia. Known for its dark and rich colors, this wine has a high alcohol content. Zinfandel’s taste is influenced by the temperature where the grapes are grown. In cooler areas, the taste will be fruitier, such as raspberry flavor, while the wine in warmer areas will produce anise, blackberry and pepper notes.
The most versatile of red wines, Zinfandel is easily paired with barbecue and grilled meats, tomato-sauced pastas, pizza or tacos.
Syrah or Shiraz (sah-ra or shi-raz)
This red wine variety has firm tannins. The name Syrah is popular throughout Europe as well as in Chile, Argentina, New Zealand and in the USA. It is called Shiraz in Australia. Wine from this varietal has powerful flavors of wild black fruits, such as blackcurrant with hints of black pepper and roasted or smoked meat. If the wine is stored in oak barrels, a toffee note will be strongly tasted.
Syrah, or Shiraz, can be paired with steak, beef, stews and other meats.
Barbera (bar-bear-a)
Barbera varietal is very similar to Merlot and belongs to Italian wine grape variety. It has a deep color, low tannins, a silky texture and excellent acidity. When the grapes are harvested young, the wine will bring intense aromas of fresh black and red berries. The fully ripened grapes will produces notes of blackberries, black cherries and light notes of raspberries, cherries and blueberries.
This wine is versatile; any food goes well with it, including tomato sauces.
Sangiovese (san-gee-oh-ve-zee)
Sangiovese is the most common grape planted in Italy and has been grown since the 16th Century. This wine is produced in the Tuscany region, but became popular in California in late 1980s. The grape has a thin skin and lingers long on the vines to ripen. Sangiovese produces fresh fruit flavors of strawberries and a hint of spices when young. However, when stored in barrels for long period of time, the oaken aromas and tarry flavors will be prominent. The tannins range from medium to firm, with fresh berry and plum aromas.
Mediterranean style cuisines are perfect for Sangiovese—especially Italian food.