Complete Guide to Red Wine

What Makes Red Wine Red?

Red wine gets its color from grape skins. During fermentation, juice stays in contact with the skins, extracting color, tannins, and flavor compounds. The longer the contact, the deeper the color and more intense the tannins.

Understanding Tannins

Tannins are the compounds that create that dry, gripping sensation in your mouth. They come from grape skins, seeds, and oak barrels. Tannins:

• Provide structure and aging potential
• Soften over time in the bottle
• Are balanced by food fats and proteins

Red Wine Body Types

Light-Bodied Reds

Pinot Noir, Gamay (Beaujolais)

• Delicate, lower alcohol
• Serve slightly chilled
• Pairs with salmon, chicken

Medium-Bodied Reds

Merlot, Sangiovese (Chianti), Grenache

• Versatile with food
• Balanced tannins
• Pairs with pasta, pork, pizza

Full-Bodied Reds

Cabernet Sauvignon, Syrah, Malbec

• Rich and powerful
• Firm tannins
• Pairs with steak, lamb, aged cheese

How to Taste Red Wine

1. Look: Observe the color - younger reds are purple/ruby, older wines turn brick/garnet
2. Swirl: Release aromas
3. Smell: Identify fruit, earth, spice, oak
4. Taste: Notice tannins, acidity, body, finish
5. Assess: Is it balanced? Do you like it?

Serving Red Wine

• Temperature: 60-68°F (most are served too warm)
• Decanting: Young, tannic reds benefit from aeration
• Glassware: Large bowl allows swirling and aroma release

Food Pairing Principles

Red wine pairs best with:

• Red meats and game
• Aged hard cheeses
• Rich, fatty dishes
• Tomato-based sauces

Key principle: Match the weight of the wine to the weight of the food.

Start Your Red Wine Journey

Use Sommo to scan red wines, learn about the grape varieties and regions, and build your palate one glass at a time.