RED WINE

Like white wine, all types of red wine are made by crushing harvested wine grapes. Then, yeast kicks (whether wild or commercial strains) kicks off the fermentation process—this is when the grape juice becomes alcoholic.

What gives red wine its vibrant color depends on many factors, including the climate in which the grapes were grown, the natural color of the grape skins, whether the wine has been aged in barrel or bottle and how long the grape skins were left to soak in the grape juice. The grape skins are left to soak during fermentation, lasting anywhere from a few days to a few months. The longer the grape skins soak, the darker the wine.

Red wines showcase a remarkable array of styles, flavors and textures.

Some can be bright and light, easily enjoyed, while others are complex, dark and provide a more contemplative experience. Depending on the grape varieties and production methods, red wines can range from light- to medium- to full-bodied:

• Cabernet Sauvignon is a robust, full-bodied red wine with pronounced tannins and bold dark fruit flavors.
• Merlot offers a medium-bodied profile with a soft, fruit-forward character and smooth tannins.
• Zinfandel is juicy, luscious, and easy to appreciate, with a medium to full body and pleasant drinkability.
• Cabernet Franc is generally medium-bodied with vibrant, ripe red fruit notes.
• Pinot Noir has a light to medium body and is known for its nuanced aromatics, vibrant red fruit flavors, bright acidity and velvety texture.
• Syrah/Shiraz is bold and layered, featuring warming earthy notes along with deep, dark fruit flavors.
• Grenache is plush and medium-bodied, highlighting primary notes of red fruits plus hints of spice and wild herbs.
• Malbec a robust, full-bodied red wine featuring deep, dark fruit flavors and often delicate hints of violet.
• Red wine blends are crafted by blending various red grape varieties and typically offer a bold, easy-to-appreciate style, with fruit-forward flavors.

Dry red wine is loved by enthusiasts for its absence of sweetness. Through an extended fermentation process, the natural sugars in the grapes are fully converted into alcohol, leaving no residual sugar. This results in red wines that are typically higher in alcohol—usually ranging from 13% to 15%—and more complex in both flavor and texture.

Although dry red wines contain no residual sugar, they remain vibrant with enticing fruit flavors. Popular varieties of dry red wine include Merlot, Cabernet Sauvignon and Tempranillo.

While each red wine variety is delightful on its own, true artistry emerges in the blending process.

Blended wines are crafted by combining two or more grape varieties, often to achieve a distinctive flavor profile or to enhance specific characteristics like body. This blending can occur at various stages of winemaking, with during and after fermentation being the most common times.

Some of the most notable red wine blends come from Rioja (Northern Spain), Chianti (Tuscany) and Bordeaux (Southwest France).

In contrast to dry red wines, sweet red wines retain residual sugar after fermentation. As these wines undergo a shorter fermentation period, not all the natural sugars convert into alcohol, resulting in lower alcohol levels compared to drier reds. In some cases, sweet red wines achieve their sweetness through added sugar.

Understanding the ideal way to serve red wine can elevate a tasting experience from ordinary to exceptional.

To prevent muddled flavors or an increase in bitterness from the tannins, red wine is best served slightly below room temperature, ideally between 60-68°F. Serving it any cooler may mute its nuanced flavors.

Certain red wines also benefit from decanting shortly before serving, as this allows oxygen to unlock aromas and enhance flavors. Wines that typically benefit from decanting include Malbec, Syrah, Bordeaux, and Cabernet Sauvignon.

Glassware choice is also key to optimal oxygen exposure. A wine glass with a larger bowl and wider rim promotes oxygenation, enhancing the wine’s aromas and flavors, much like decanting.

Red wines are best stored in a cool, dry environment and kept out of direct sunlight—consider a wine fridge or basement. Exposure to direct sunlight should be avoided, as UV rays can spoil the wine, while a cool temperature helps preserve (and sometimes enhance) its flavors until you’re ready to enjoy it.

Once opened, a bottle of red wine typically remains enjoyable for three to five days before oxygen dulls its aromas and flavors. This applies equally to both corked and screw-capped bottles, so closure type needn’t influence your buying decisions.