A Guide to Different Types of Red Wine

While we all know the main types of wines- red, white, and rose, there are many categories within each type as well. It can take years and decades to understand nuances, flavors, aftertaste, and smells. Not to mention the language and art of wine drinking is full of jargon and specific knowledge that can feel intimidating. But if you enjoy wine, especially red wine, then learning a bit about the basics can go a long way.

If you enjoy a glass of red wine, then studying types of red wine will allow you to make better choices in the future. With our guide, you will know which red wine to order for your next meal or purchase to add to your collection. We cover the flavor profiles and regions of the common red wine grapes. This is just a shortlist and overview of what is a vast amount of information about red wines over the world.

Cabernet Sauvignon– Cabernet Sauvignon is grown all over the world but the rich, flavored grapes are known as the defining grape of the Napa Valley. It ripens late and can be found in cooler regions like Chile too. In prominent wine regions like Bordeaux and Tuscany, the grape is blended to soften its intensely astringent tannins. Cabernet Sauvignon is the most planted grape in the world. California Cabs are fruitier while French Cabs tend to be more herbal. Popular wines include notes of cherries, currants, and spices. It is ideally paired with lamb, burger, or short rib but can go with any fatty meat.

Merlot- Merlot is usually the entry point for drinking red wine. It is a great, delicious, and easy wine for beginners and helps you develop a taste and liking for red wine. It is the second most planted grape in the world. It’s fruity, versatile, and agreeable. Most Merlots tend to be watery and insipid which can diminish the taste and flavor. Select a Merlot from Bordeaux or Washington State to get the true, plump, and powerful taste. You can drink Merlot with poultry, say duck or chicken.

Shiraz- Syrah or Shiraz as it’s known in Australia is the country’s claim to fame in wines. Australian Shiraz has a plethora of styles, light, fruity, dense, and tarry. It is made as a deep, sparkling wine, and also a fortified ‘Port.’ The wine can be peppery, spicy, and bold with flavors like blackberry. It is quite flavorful so you can pick Syrah/Shiraz when you wish to taste the wine and savor the drink. It goes excellently with a charcuterie plate, as it plays off with the salt, cheese, and meats, balancing the subtle flavors with its dense ones.

Pinot Noir- Winemakers frown on Pinot Noir due to its unpredictable nature and taste. The template for a great Pinot Noir is Burgundy, but even there the grape can be fragile and prone to obstinately weedy flavors. Pinot Noir is best expressed as a pure varietal and is featured as a single-vineyard wine in Oregon and California, emulating the hundreds of tiny appellations of Burgundy. It is also considered one of the lightest red wines. The flavors are light, silky, and can remind of berries like raspberry or cranberry. Pinot Noir can be paired with salmon or sushi, making it one of the red wines that can be paired with fish.

Zinfandel- California Zinfandel remains the model for all grapes due to its taste and flavor. But you can find Zinfandel now all over the West Coast of United States, Australia, and Italy. Zinfandel is quite high in alcohol content and juicy in taste. They are normally paired with meats like pork ribs, pizza, and pasta dishes.

Sangiovese- Sangiovese is the biggest red grape in Italy and is associated with the Tuscany region, specifically Chianti. Sangiovese is light in color and acidic. In Italy, it shows distinctive flavors of pie cherry, anise, and tobacco. From other regions, it can be bland and undistinguished. You might even taste tobacco, soil, and pepper! Many of Italy’s ‘Super Tuscan’ red blends marry Sangiovese to Cabernet Sauvignon, a combination that both strengthens the Sangiovese and smooths out the Cabernet. You can have this wine with pizza and pasta.

Red Wines usually seem complicated to pair with but they are really easy. Traditional Italian dishes go well with high-acid red wines of Chianti. Steak and Cabernet is a tried and tested pairing that never goes wrong. Lighter bodied reds go well with light foods like chicken and vegetarian dishes. In general, a region’s wines will pair well with the food and lifestyle of that region or area. Matching the weight of the wine to the richness of the dishes leads to a diverse and layered pairing that tastes delicious and complex.