Have a favorite quote to share?  Click here.

RED, RED WINE
An ode to the grapes that make red wine sing

Ah, the crimson vino. From the rich, luscious merlot to the full-bodied Cabernet Sauvignon, it’s easy to see why UB40 sang so lovingly of its magical powers—even in healing a broken heart. Red, red wine, you make me feel so fine. Indeed.

But what about the grapes that made red wine famous? When’s their moment in the sun? How about now! Let’s get to know the red—and sometimes black—grapes that make red wines a worldwide favorite both on the dinner table and behind the bar. (You can learn more about the whites here.)

Very Well…But Only If You Must
So, what makes a red wine turn red? It’s not the actual grape juice (which is clear). It’s the amount of time that the grape skins are kept in contact with the juice (longer than for white wines) during fermentation. The mixture of grapes and skins is called must, and yeast is added directly to the must and allowed to ferment.

The grapes listed below are the most commonly found and purchased red varietals, or wines made entirely or chiefly from one type of grapes.

• Cabernet Sauvignon
• Merlot
• Pinot Noir
• Shiraz or Syrah
• Zinfandel

Cabernet Sauvignon

Cabernet Sauvignon is widely accepted as one of the world's best varieties, a heavy red wine known for being big, bold and hearty.

• REGION: France’s Medoc region and California's Napa Valley are believed to have the best climate for Cabernet Sauvignon grapes. Yet fine cabs can come from many other places including Italy, Argentina and Chile. Together with wines like Merlot and Cabernet Franc, Cab Sauv was used create the now-famous blended French reds from the Bordeaux region.
• TASTE: Cabernet Sauvignon contains a predominance of dark fruit flavors; primarily black currant and blackberry. Because it’s generally stored in oak barrels for at least a year it often bears an oak flavor, yet it can also have warm spicy, vanilla or mint overtones. On the vine, the grapes are red, small and tough, which helps make wines of classic breed, intensity and complexity that often need to bottle-age for at least five to ten years in order to reach peak flavor condition. A complex cab can easily develop five or six layers of flavors.
• GOES WITH: Cabs compliment red meat, especially beef, very well. these big wines need large open wide glasses to entice the flavors to come out of the wine (letting the wine breath)

Merlot

Merlot, which was once only used as a blending grape to soften Cabernet Sauvignon, bears a resemblance to the Cab with ernet Sauvignon wine, with which it is sometimes blended, but is usually not so intense, with softer tannins. usually deep in color

• General: in general is not capable of aging as long as Cabernet Sauvignon, on the flip side, they can be enjoyed at a much younger age than Cabs
• Regions: Classic grape widely grown in the Bordeaux region of France, California, Chile, Argentina and New Zealand also seem to have a suitable climate for this variety. Merlot red wines have huge growing regions. One can find Merlots from Italy, France, Washington, Chile, Romania and California
• TASTE: The Merlot is often considered an introductory wine for the wine taster. It has a softer, lighter and mellower flavor than Syrahs and Cabernet Sauvignon.
• Taste: People often liken its flavor to berries and to herbs. Full-bodied with flavors of cherry, plum, and chocolate; aromas and flavors of blackberry, plum, current, chocolate and vanilla
• Food: Merlot red wines are excellently paired with numerous meats and with fish, barbeque foods, and mild to medium cheese dishes.

Pinot Noir

Pinot Noir is fast becoming a favorite among California wine drinkers. It is a light to moderate wine that matches well with many foods. Produces a red wine that is lighter in color than the Bordeaux reds. Its known

• General: Pinot Noir (without skins) is almost always used in making of Champagne
• General: Its also known to both growers and winemakers as a very challenging grape to grow well
• Taste: Cherished aromas and flavors often detected in varietal wines include cherry, mint, raspberry, truffles and the ubiquitous gamey odor; more cherry rather than berries
• Region: Its premier grape of the Burgundy region of France, producing a red wine that is lighter in color than the Bordeaux reds such as the Cabernet's or Merlot. It has proved to be a capriciously acting and difficult grape for N. American wineries, best results being obtained in cool, fog-liable regions such as the Carneros region of northern California.
• Region & Process: Pinot Noir grows only in cool climate regions. Fog & Cool ocean breezes are Pinot Noir.
• Process: Most Pinot Noirs are drinkable when young
• Food Pairing: Pinot Noir pairs well with salmon, lamb, chicken, ham, and pork

Shiraz/Syrah

The Shiraz/Syrah grape is called Syrah in the US, France and other countries. In Australia it is called Shiraz, where it is considered by many to be the finest red wine grown there

• General: these create very big heavy heartier red wines, deep dark red in color
• Taste: should exhibit flavors of berry, spice, and black pepper. Often there are additional notes of licorice, bitter chocolate and mocha.
• Food Pairings: Red wines like the syrah are often served with darker meats, like beef, or with wild game. Barbequed foods as in chicken, lamb, and steak are awesome with Syrah. Spicy foods also pair well with a spicy Syrah They may also be served to counterpoint dark chocolate.
• Process: Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum and other fruits, while cooler temperatures spice up the wine
• Regions: Syrah red wines are grown with great success in France, California and Australia
• General: Note that the Petite Sirah, sometimes confused with the Syrah/Shiraz, is an entirely different grape.

Zinfandel

• General: A very versatile grape: produce robust red wine when the skin are left on as well as very popular "blush wines" called "white Zinfandel" when the skins are removed during crushing; The Red Zin is deep red, bordering on black; the White Zin is a light pink blush wine made in California.
• Taste: Zinfandel is a spicy, peppery wine; Its also fruit-laden, berry-like aroma (usually taste of berries; raspberries, blackberries or cranberries) and prickly taste characteristics in its red version;
• Taste: White Zinfandels/blushes are similar in taste but are much lighter and usually much sweeter tasting.; they’ll have a pleasant strawberry reminders when made into a "blush" wine
• Food: Reds: They are often called spaghetti wines since they pair nicely with tomato sauce based foods like pastas or pizzas. Zins can be complex red wines, but are quite heavy. They may be highly flavored with oak, and have a berry aftertaste. Also pair well with cheese and all red meats.
• Process: Zinfandels are a wine which is probably best enjoyed young, within three to five years. If they are bottle aged more than this, the fruity taste drops markedly and the wine can show the distinct "hot" taste of higher alcohol levels.
• Regions: thought to have originated in Southern Italy origin but is cultivated predominantly in California: The Sierra Foothills, Paso Robles, and Lodi are fast becoming recognized for great Zinfandels. Napa, Sonoma, and Contra Costa Counties also produce quality Zinfandels.
• Process: Zinfandel grapes are often blended to make very cheap wines so look for a Zinfandel varietal, a wine made from only one type of grape
• Process: Most people like to drink Zinfandels young - within a year or two - but there are also quite a few Zinfandels that age well. Note that the flavor becomes much different, far more mellow