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.

Red wines come in a variety of styles, flavors and textures

. Some are bright and light and go down easily; others are complex and dark and are meant to be savored. Depending on how they are produced and the grape varieties used, different types of red wine can be light-, medium-, or full-bodied:

• Cabernet Sauvignon is a full-bodied red wine with high tannins and black fruit flavors.
• Merlot is a medium-bodied, soft, fruit-forward red wine with a smooth texture.
• Zinfandel is a juicy and luscious, easy-drinking, medium- to full-bodied red wine.
• Cabernet Franc is medium-bodied with ripe, lively, red fruit flavors.
• Pinot Noir is a light-bodied red wine with bright acidity, silky red fruit, and earthy flavors.
• Syrah/Shiraz is rich and oaky, with complex layers of warming earthy notes and dark fruit flavors.
• Grenache is plush and medium-bodied, full of bright red fruit and often hints of spice or wild herbs.
• Malbec is a full-bodied red wine with dark fruit flavors and often hints of violet.
• Red wine blends are made by blending different red grape varieties together, and generally easily accessible with robust, fruit-forward profiles.

Dry red wine is prized by wine lovers for its lack of sweetness. During a longer fermentation process, all the grapes’ natural sugars are converted into alcohol, leaving no residual sugar behind. As a result, dry red wines tend to be higher in alcohol, too—generall between 13%-15%—and denser in flavor and texture.

As delicious as all red wine varieties are on their own, real magic happens when you blend them.

Blended wines are created by mixing two or more different varieties, usually to create a unique-tasting wine or to fill in missing characteristics like body. Blending can happen at any point in the winemaking process, although during and after fermentation are the most popular methods.

Popular red wine blends include Rioja (Northern Spain), Chianti (Tuscany) and Bordeaux (Southwest France).

Unlike dry red wine, sweet red wine retains residual sugar after fermentation. Since not all the sugar is converted into alcohol because it ferments for less time, this style of wine tends to have lower levels of alcohol than drier red wines. Some sweet red wines even get their sweetness from added sugar.

Knowing how best to serve red wine can make the difference between having a fantastic drinking experience and a forgettable one.

To avoid muddling flavors or making the tannins in the wine become too bitter, it’s best to serve red wine below room temperature and slightly chilled—around 60-68°F. Any cooler, and you risk muting those beautiful flavors.

Some red wines benefit from being decanted shortly before serving, allowing oxygen into the wine to release its aromas and heighten its flavors. These styles include Malbec, Syrah, Bordeaux and Cabernet Sauvignon.

Oxygenation is also an important factor in choosing what glassware you serve red wine in. Opt for a wine glass with a larger bowl and a wider rim to allow more oxygen in, which has the same enhancing effect as decanting.

Red wines are best stored in a cool, dry space and out of direct sunlight—think wine fridge or basement. Direct sunlight must be avoided because the UV rays can turn wine sour, and keeping wine cool will help preserve those mouthwatering flavors for when you’re ready to serve.

After opening a bottle of red wine, you’ll have three to five days to enjoy it again before too much oxygen gets in and dulls the aromas and flavors. This is the same for corked and screwtop wines, so you don’t need to worry about that affecting your shopping choices.