Red Wine
WineEditorial draft
Red wine is made from dark grapes fermented with their skins, which give color, tannin and structure. It ranges from light, fresh styles to powerful wines for aging.
How to describe it to a guest
This is a medium-bodied red with red fruit and soft tannins; it pairs well with meat without overpowering it.
Origin
It is made in almost every wine region in the world.
Production
Grapes are destemmed and crushed; the must ferments with the skins (maceration). It is then pressed and may be aged in barrel or tank before bottling.
Flavor
Red and black fruit, spice, herbs, earth; with oak, vanilla, tobacco or cocoa.
Styles
- Ligero
- Low tannin, lots of freshness (e.g. Pinot Noir).
- Medio
- Balance of fruit and structure (e.g. Merlot, Tempranillo).
- Con cuerpo
- Firm tannins and concentrated fruit (e.g. Cabernet Sauvignon, Syrah).
How to serve it
- GlasswareWine glass
- TemperatureLight 12–14 °C; full-bodied 16–18 °C.
- Young, powerful reds benefit from brief decanting.
Pairings
- Arrachera and grilled meats
- Mole
- Aged cheeses
Reading the label
- Reserva
- In Spain (e.g. Rioja) it implies a regulated minimum aging; in other countries its meaning varies or is unregulated.
- Crianza
- Spanish term for wine with a period of barrel and bottle aging.
- Varietal
- Wine labeled by its main grape.
Sources
- The Oxford Companion to Wine
- Wine Folly
Updated October 20, 2026