Red Wines

Red wines are made with red grapes. But the color does not actually come from the grape juice itself. Instead it comes from the grapes being fermented with skins still on.

This gives red wines their color and also increases the amount of tannin. Tannin is a natural substance present in grape skins that gives wine part of its flavor. It also helps in the aging process. Wines that contain high amounts of tannin, such as Cabernet Sauvignon, age excellently.
Popular Red Wines

The Cabernet Sauvignon grape is used to make many of the world's most famous and popular red wines, such as those from the Medoc district of Bourdeaux in France.

An adaptable grape that grows well and produces high yields in varying climates, Cabernet Sauvignon is also used to make fine wines in California, Australia, Italy, Chile, and many other countries. It is often blended with other varieties of grape, particularly Merlot.

"Cab" produces a medium-to-full bodied wine with intense flavors that often include tastes of cherry, black currants, tea leaves, or tobacco. It is also high in tannin, which aids in the aging process.

Some of the best Cabernet Sauvignon wines are aged for 15 years or more and can be very expensive. But many delicious Cabs can be found for under $20.

One of the most popular red wines in recent years, Merlot is produced in France, Italy, California, and many other wine regions around the world.

Merlot is lower in tannin and takes less time to mature than Cabernet Sauvignon. It is also softer than Cab, which is why the two red wines are often blended. They are fantastic both individually and when blended together.

Some of the tastes that can often be detected in Merlot include berries, spices, cherries, and plum.

Montepulciano grapes grow well in Italy, particularly in the Abruzzi section on the Adriatic coast. They produce a smooth red wine low in tannin. The wine is generally inexpensive, yet the quality is surprising. Montepulciano d'Abruzzo is an excellent value wine.

In the Piedmont region of Northwestern Italy, Nebbiolo grapes make fine red wines such as Barolo and Barbaresco. Nebbiolo wines from other regions are of lesser quality.

The smooth and velvety Pinot Noir is difficult for winemakers to produce, but well worth the effort. It only prospers under specific conditions. Historically, the best Pinot Noir wines came from the Burgundy region of France. However, Oregon and California have closed the gap in recent years.

Lighter in color and softer in texture than Cabernet or Merlot, Pinot Noir also has less tannin. However, aging the grapes in oak barrels can increase the amount of tannin present.

Called Spatburgunder in Germany, it is a delicious wine with an alluring aroma. Black cherries, strawberries, and spices can often be detected. It goes well with many different foods, particularly grilled fish or pork.

Pinot Noir is also one of the three varieties (along with Chardonnay and Pinot Meunier) used to make Champagne and sparkling wine.

The Sangiovese is Italy's most famous grape. It is used to make some of the best Tuscan wines, including Chianti. It is often blended with Cabernet in the Super-Tuscan wines.

Medium-to-full bodied and high in tannin, wines made from Sangiovese grapes often contain a hint of fruit, violets, or even nuts.

Syrah is a key component of some of the best red wines from the Rhone River Valley in France. It is also the most popular and abundant wine in Australia, where it is called Shiraz.

Australian Shiraz often has a lighter and fruitier flavor than Syrah from the Rhone, which tend to contain flavors such as spice, smoke or pepper.

The primary grape in Rioja, Tempranillo grapes are grown in Spain. In Portugal it is called Tinta Roriz, and is used to produce Port. Spices and earthy flavors can often be detected in these wines.

Believed to have originated in Croatia, the Zinfandel grape is one of the most abundant grapes grown in California. True Zinfandel is a hearty red wine with flavors that can include berries, plums, and spices.

White Zinfandel (actually pink in color) is made with the same grapes. The grape skins are left in contact with the juice just long enough to pass along some of its color. White Zinfandel is lighter and sweeter than its darker counterpart.