Medium-bodied Red Wine

Medium-bodied red wines are a style of red wine that strikes a balance between light and full-bodied wine. These red wines have medium levels of alcohol and also typically have moderate tannins (natural compounds in the grapes that make your mouth feel dry) with medium to high acidity.

Often described as easy-drinking and fruity, medium-bodied reds pair well with a wide variety of foods due to their balanced flavor profile. They are perfect for both casual backyard barbecues and special celebrations. Some examples include Merlot, Grenache and Sangiovese wines.

Here are some common types of medium-bodied red wines:

Merlot—Known for its soft, ripe and elegant taste with notes of plum, black cherry and blackberry.

Grenache (Garnacha)—It has a fruity flavor with notes of strawberry, raspberry and hints of wild herbs. Sangiovese—This Italian wine often has flavors of bright red berries, ripe cherry and a welcome note of freshness.

Tempranillo—Mostly found in Spain, this wine usually has flavors of ripe strawberry, plum, cherry and often hints of toasty spice.

Pinot Noir—Known for its delicate and fresh taste with flavors of strawberry, cherry, raspberry and sometimes hints of earthiness.

Barbera—This medium-bodied red is known for its deep ruby color, refreshingly high acidity, and delicious notes of strawberry, sour cherry and raspberries.

Montepulciano—This Italian wine is usually medium-bodied, with robust flavors of ripe red fruits and subtle hints of spice, often balanced with good acidity.

Negroamaro—Hailing from Southern Italy’s Puglia region, Negroamaro typically produces medium-bodied wines with flavors of dark fruits, tobacco and spice.

Acidity and tannins are two important aspects to pay attention to when pairing a medium-bodied red wine with food.

Medium-bodied reds usually have a balanced acidity, which can brighten the flavors and cleanse the palate when paired with fatty or rich foods. They can interact well with dishes containing tomatoes, vinaigrettes or citrus, accentuating the flavors without overpowering them.

The typically moderate tannin level in these wines allows them to complement a range of dishes, especially those featuring proteins. The wine’s tannins bind with proteins and fats, helping to balance the flavors in the food.

Medium-bodied red wines work well with grilled or roasted poultry, pork, veal and leaner cuts of red meat. Roasted vegetables, such as mushrooms, carrots, butternut squash and pumpkin work well with these wines, as do dishes with tomato-based sauces. A medium-bodied red can be paired successfully with richer fish like salmon or tuna and shellfish like shrimp or lobster.

Cheese lovers should opt for a glass of this type of wine with aged cheeses like cheddar, gouda and Swiss.

The ideal serving temperature for medium-bodied red wine is slightly cooler than room temperature, typically around 56°F and 60°F. At this cooler temperature, you can better enjoy the wine’s fresh acidity and the full range of flavors.

Some medium-bodied red wines can benefit from decanting. This allows the wine to mix with oxygen and release its aromas. However, this isn’t necessary for all medium-bodied red wines. Wines with a higher tannin content or those that are particularly young might benefit more from this process.

Pour medium-bodied reds into a standard red wine glass. These glasses are designed to trap the wine’s delicious aromas and the slightly smaller rim is perfect for wines with “spicier” flavors or more alcohol, slowing down how quickly the flavors hit your tongue.

Storing medium-bodied red wine properly can help maintain its quality and longevity. Keep them in a cool, dry place with a consistent temperature and out of direct sunlight. UV light can cause a wine to age prematurely, reducing its quality.

The ideal storage temperature for most red wines, including medium-bodied ones, is between 50-55°F. A refrigerator, wine cellar or wine fridge would be ideal.

A moderate humidity level can help prevent the cork from drying out, which could allow air into the bottle and potentially spoil the wine. A humidity level of around 70% is generally recommended. And, if your bottle has a cork, store it on its side. This keeps the cork moist, helping to maintain its seal and prevent air from entering the bottle.

Finally, avoid storage areas with constant vibration, as this can disturb the sediment in the bottle and potentially speed up aging.

Once opened, a bottle of medium-bodied red wine will typically last for 2-4 days under proper storage conditions. Here are some tips to prolong its freshness:

Re-cork the bottle—Always re-cork the wine bottle immediately after serving to limit its exposure to air.

Refrigerate—Although red wines are generally served at room temperature, it’s best to refrigerate them once opened to slow down the oxidation process. Just remember to take the wine out of the fridge about 30-60 minutes before you plan to drink it so that it can reach its ideal serving temperature.

Use a wine saver—If you frequently have leftover wine, consider investing in a wine saver. Some wine savers remove air from the bottle, while others create a protective layer over the wine’s surface. Both can extend the life of the wine by several days.