![]() The most basic such distinction is that between New World wines (which are generalized as being riper, more full-bodied and fruit-forward) and Old World wines (lighter-bodied and more nuanced, with earthy, mineral, floral and herbaceous qualities). While these are some of the most planted red varieties on earth, there are many others worth discovering!Īlong with grape variety, geography and terroir also have a significant influence on the profile of a wine, which is why these can also be used to categorize red wine types. These red wine varietals each have their signature tell-tale aromas, such as the blackcurrant of Cabernet Sauvignon grapes, the “rose petals and tar” of Nebbiolo grapes, the dark fruit of Merlot, or the fresh strawberry of Pinot Noir grapes. The most commonly produced red wine types are made from the noble red grapes: Cabernet Sauvignon, Merlot, Pinot Noir, Grenache, Tempranillo, Sangiovese, Nebbiolo, Syrah and Malbec. This means that the red wine grape is often used to categorize types of red wine. The aromas and flavors of a red wine is, first and foremost, determined by the grape variety or blend of varieties used to produce it. These wines typically go well with grilled or roasted meat dishes, game or fowl. ![]() Because of their bold flavors and hearty texture, full-bodied wines pair best with food that is not too complex in flavor, but with enough fat and texture to stand up to the wine’s tannins. Think of a classic Bordeaux blend of Cabernet Sauvignon and Merlot, an Italian Super Tuscan, a peppery Syrah from the Rhone Valley or a Malbec from Argentina. ![]() ![]() So, “medium body” wines can further be broken down to “light to medium,” “medium” and “medium to full,” depending where they fit on the spectrum.įull-bodied red wines are those that coat your tongue and palate, wines with a texture rich and thick enough to “chew.” These wines tend to be deeper in color, with very present tannins that will grip your palate and hold onto it for a while. Don’t forget that a wine’s “body type” is somewhere on an infinite spectrum, with as many types as there are wines. A Cabernet Franc from the Loire Valley, a Nebbiolo from Piedmont and Chianti wines are typical examples of medium-bodied wines. Medium-bodied red wines will have more tannins and “weight,” leaving a deeper impact on your palate overall. Examples of lighter bodied wines include Pinot Noir and Gamay from France, although the specific expression of a grape variety can vary significantly with region, vintage and winemaking style. Lighter bodied wines tend to go with a wider array of cuisines and cooking styles, which is why they are often recommended as food pairings, for the Thanksgiving meal for example. Generally speaking, light-bodied red wines red wines will show fewer tannins and higher acidity, a lower alcohol content, lighter color and more fresh red fruit flavors rather than ripe black fruit. The “body type” of a wine refers to a combination of its tannic structure, acidity, sugar and alcohol content, which results in the overall mouthfeel or “texture” of the wine. Take a moment to explore the world of red wine and learn how terroir, vintage and winemaking style come together to create a vast array of aromas, flavors and textures in the glass. To help guide your choice, we’ve broken down the major red wine types by body, grape variety, geography, terroir, vintage and winemaking style. With over 50 red grape varieties (and those are just the more popular ones), a vast array of winemaking styles, and an entire globe of wine-producing regions to choose from, there is so much more to consider than just color.
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