From single varietal grape varieties to popular blends, wine is made all around the globe. This allows for almost any palate to be satisfied, whether they are novice or seasoned. Red wine is the most widely consumed in the world.
Barolo and Barbaresco
Barolo wines, which are made from Nebbiolo grapes, are usually deep red and have a complex and rich flavor. They can sometimes be reminiscent of roses or violets. Other flavors include fruit, licorice and oak.Barbaresco, a red wine with more elegance and aromas but still being powerful, is Barbaresco. Barbaresco can be considered the younger brother to Barolo. These red wines, both made in Italy’s Piedmont region, pair well with grilled meats.
This wine is very fresh, light and fruity. It should be chilled at 55F. It is made from the Gamay grape, which is part of Burgundy’s Beaujolais region. Beaujolais Nouveau is published every year on the third Thursday in November. It is a great choice for food pairing with light or dark grilled meats as well as a variety of salads, pastas, and cheeses.
Originating from the Bourdeaux region and Loire Valley, Cabernet Franc now enjoys the warm climates of California and Washington State. This wine is very fruity, with lower tannins and a distinct flavor that is reminiscent of berry. It consists mainly of blueberry, raspberry, and sometimes plum. Cabernet Franc is a single varietal and more subtle than its cousin Cabernet Sauvignon. It can be blended with Merlot and Cabernet Sauvignon, however. Cabernet Franc pairs well with Mediterranean Greek, Middle Eastern and poultry dishes.
Cabernet Sauvignon is a Bordeaux-based grape. It has enjoyed a strong presence in California wineries, where it thrives in warmer climates. Cabernet Sauvignon is medium-bodied to full bodied. It has a high level of tannins that provide structure and intrigue to the wine. The supporting flavors are reminiscent of a ripe berry or tobacco, and occasionally green pepper. Cabernet Sauvignon is a great wine to age, with optimum maturation being achieved in 5-10 years. The wine’s flavors will mellow over time, making it ideal for blending with Merlot and other grapes. This allows the wines to retain their character without losing any of their unique characteristics. Cabernet Sauvignon pairs well with lamb, red meats, strong-flavored cheeses and dark chocolates.
Cotes du Rhone
The Rhone Valley in Southeastern France produces some of the best red wines. They are full-bodied, have a good taste, and can be paired with a variety of foods. The region’s primary grape varieties are Syrah, Grenache and Viognier. Red and rose wines can be made from Syrah Noir, Syrah and Cinsault grape varieties. Except for Northern wines that are dominated by Syrah, the product must contain at least 40% Grenache click this site for more info in order to be blended into Cotes du Rhone. Serve at 59 to 64F. It pairs well with game or other rich meat dishes.
Malbec, which is a Bordeaux France grape, is mainly used for blending. Malbec, a medium-bodied red wine produced in Argentina’s sun-drenched climate, has been rediscovered and appreciated. Malbec wine has ripe fruit flavors that remind you of blackberry jam and plums. It has a rustic, earthy appeal and tight tannins. This wine is quickly becoming a favorite among red wine enthusiasts. Malbec pairs well with red meats, tomato-based sauces and Indian and Cajun dishes.
This soft, medium-bodied red wine is full of juicy fruit flavors. It’s reminiscent plums, blueberries, blackberries, and cherries. The levels of tanin are quite low. For consumers who are just starting to drink red wines, Merlot is a great wine. Merlot is a French varietal that originated in Bordeaux. It is often mixed with Cabernet Sauvignon or Cabernet Franc. Merlot can be blended with these wines to soften the Cabernets. Merlot wines can be paired with many foods. They are best enjoyed at 55-60F degrees.
Pinot Noir is a light-colored, lighter-flavored red wine. It has flavors that are reminiscent of plums tomatoes, red berries, and cherries. There may also be an earthy or wood flavor depending on the variety’s growing conditions. Pinot Noir can be found in California, Oregon and New Zealand. Pinot Noir is more expensive than other red wines because it is made in smaller quantities. Pinot Noir can be enjoyed at 55-60F and is well paired with spicy seasonings, cream sauces, beef or lamb, pork, poultry, fish, and ham.
It is the most widely planted red grape variety in Italy, producing the wines Chianti Classico and Chianti Classico. These wines have a medium-to-full-body, with a tannin structure ranging from firm to soft and a moderate to high acidity. Sangiovese wines have a distinctive flavor that is reminiscent of strawberry, cherry, strawberry, cinnamon, vanilla, and a long, bitter-sweet finish. Sangiovese varietal wines are best paired with red meats such as chicken and pork, fish, and well-aged cheeses like stews, pastas, stews, and pastas.
It is called Shiraz in Australia and South Africa. It is also known as Syrah in France. However, it is the same grape variety that produces deep-purple wines. The wine has strong tannins and rich flavors that remind of blackberry, blackberry and plum. Shiraz/Syrah is best served between 59 and 64F. It pairs well with spicy Mexican, Cajun, and barbeque foods, as well as grilled fare such as grilled fare and beef stews, red and white meats, and even pizza and lasagna.
California’s second most planted red wine grape. It is not from southern Italy, but Croatia as previously believed. Recent DNA fingerprinting has shown that Zinfandel as well Primitivo are both clones. California is the largest producer of Zinfandel. It produces a variety of styles that include a blackberry and a peppery red, as well as light, juicy-fruity varieties. Zinfandel is often blended with other grapes. Zinfandel is best served at 59F. It pairs well with fish, red meats, white meats, lamb, gorgonzola and dark chocolate. Zinfandels lighter in weight can be paired with creamy pastas, chicken rotisserie, duck, and baked Italian dishes such as lasagna, cannelloni, Cajun, or Asian fare.