Red wine

In the broadest sense, red wine is made by pressing red grapes to extract the juice, and then fermenting that juice to convert the sugars in the juice to alcohol.

However, there are number of choices that the winemaker can make during the process that can affect the style, structure and flavour of the wine.

• Grape selection – there are many different red grapes available for winemaking. Some red grapes (like Cabernet Sauvignon and Malbec) tend to make richer, deeper coloured reds. Others (like Pinot Noir and Sangiovese) tend to make lighter, more elegant reds. Whichever grapes are used, a good winemaker will sort the grapes before pressing to ensure only the ripest and best are used.
• Pressing – the grapes are then pressed to extract the juice. In the case of red wines, the juice will be left in contact with the grape skins for up to 30 days. The longer the juice stays on the skins, the more body, colour and tannin the wine will have. Tannin gives the wine structure or ‘grip’ – and allows it to age gracefully.
• Fermentation – in most cases yeast is added to the must (the pressed juice) to start fermentation, but sometimes natural or wild yeasts are allowed to start the process naturally. Fermentation can take place in a variety of vessels. Each will affect the final wine in a different way. Here are three common examples.

1. Temperature-controlled stainless-steel tanks – good for producing fresh, fruity reds and offer very reliable consistency.
2. Open concrete vats – these sound unromantic, but actually can produce beautifully soft textured reds.
3. Oak barrels – expensive and only used for fine reds. They allow the wine to micro-oxygenate during fermentation, resulting in beautifully smooth reds. Can impart some subtle oak flavours to the wine.

• Clearing – after fermentation, red wines are cleared. Sometimes this is done by adding egg whites or other ‘finings’ to encourage any left-over yeast to drop to the bottom of the vessel before the wine is drained off. Sometimes the wine is filtered. And occasionally the wine is left to clear naturally and ‘racked’ – a process where it is regularly drained off into new containers to allow it to clear slowly of its own accord.  
• Maturation – most wines will be matured for at least a short while to allow the flavours to integrate and tannins to soften. Some will be matured in a combination of barrel and bottle for much longer. Ageing in barrel allows micro-oxygenation – helping to speed up the maturation process – and can add notes of cedar or vanilla (depending on the source of the oak). Maturing in bottle allows the tannins to soften, and lets the wine develop secondary flavours. (Primary flavours are fruit, while secondary flavours can be earth, spice, leather, forest floor and more). 

This is a just a quick overview of how red wine is made. Different regions have their own methods – such as the appassimento technique used for Amarone. Added to the huge number of grape varieties and growing regions in existence, these techniques can produce a dizzying and delightful array of red wine styles.

Whole books have been dedicated to listing the grapes, types and styles of red wine. However, here’s a quick guide to the most popular red grape varieties, and the most popular red wine styles.

Popular red wine grapes and their flavour profiles

• Cabernet Sauvignon – full-bodied with blackcurrant and mint flavours.
• Malbec – full- to medium-bodied, with dark, smoky fruit flavours.
• Merlot – medium-bodied and beautifully smooth with ripe plummy fruit.
• Grenache – medium-bodied with blackberry and red fruit flavours.
• Pinot Noir – light-bodied, aromatic and silky smooth with red fruit flavours.
• Syrah/Shiraz – jammy, rich and bold, with spicy bramble fruit flavours.
• Cabernet Franc – medium-bodied with ripe red fruit flavours.
• Zinfandel – medium-bodied and easy-drinking with juicy fruit flavours.

Classic red wine styles from around the world

• Bordeaux (France) – probably France’s best-known quality wine region. Bordeaux reds are typically blends of Cabernet Sauvignon and Merlot along with several other local specialities. They can range from juicy, approachable and affordable reds to fine, barrel-matured beauties that can age for decades. 
• Burgundy (France) – the traditional home of Pinot Noir. Burgundy reds are typically light in colour and body, with red fruit flavours. It’s much harder to find good red from Burgundy at a low price than from Bordeaux – but at the top level these are some of the world’s finest bottles.
• Côtes-du-Rhone (France) – home to soft, fruity blends of Grenache, Syrah and others. Reliably delicious and always a safe pick on a wine list!
• Rioja (Spain) – home to silky smooth, medium-bodied reds made mostly from Tempranillo, along with other local varieties such as Garnacha and Graciano. Rioja wines are labelled Joven, Crianza, Reserva or Gran Reserva, according to how long they have been aged in barrel and bottle. Reservas and Gran Reservas are a great option if you want a mature red, without the wait.
• Chianti (Italy) – the most famous red of Tuscany, Chianti offers juicy red fruit flavours in a medium-bodied style. Like nearly all Italian reds, it is made with dining in mind – with a backbone of acidity that cuts through the fat of richer dishes, allowing the fruit to shine. Great with pizza and pasta – and superb with roast or grilled meats.
• Argentinian Malbec – Mendoza, the most famous and arguably best region in Argentina, is famous for having re-discovered the almost forgotten French variety, Malbec. So much so that Argentinian Malbec has become a style in its own right – loved for its juicy black fruit and subtle smoky flavours. The perfect BBQ wine.
• Aussie Shiraz – you’ll find great reds made from almost every conceivable grape variety Down Under – but Shiraz (aka Syrah) is by far the most popular. The best come from Barossa and McLaren Vale, but you’ll find great-value bottles across South Eastern Australia too. Expect big, bold flavours and rich, spicy blackberry fruit.
• South African Pinotage – like Shiraz, this is South Africa’s signature grape. Except it’s even more unique, as Pinotage was created in South Africa, by crossing Pinot Noir with Cinsault. It creates bold, juicy red wines with dark plum flavours and velvet smooth textures. Delicious reds that deserve more attention.  
• Californian Zinfandel – California produces top-class reds from a range of classic grape varieties, but Zinfandel is its unique offering to the wine world. Californian ‘Zin’ has a fanatical following in the States, with fans being drawn to its rich, dark and hedonistic character and extraordinary range of aromas and flavours.

There are many more grapes, styles and regions to explore – too many to list here. Take a look at our red wine list to discover more.

Most of the red wines you’ll come across will be dry. Classic styles, such as Aussie Shiraz, Argentinian Malbec, Rioja and red Bordeaux are all considered to be dry reds.

  In wine-speak, the term dry is used to mean the opposite of sweet. In real terms this means that there’s less than 1% sugar left after fermentation – or around 10 grams per litre. That equates to around two teaspoons in a 75cl bottle, or less than half a teaspoon per glass.

Some red wines may contain more sugar than that and still be considered dry. This is due to the balance of sugar, acidity, tannin, and fruit flavour concentration in the wine. A big, rich juicy Aussie Shiraz will probably have more ‘residual sugar’ than a lean, elegant Pinot Noir. But it will still taste ‘dry’ as the sugar is balanced by the rich fruit flavours.

Sweet red wines are red wines designed to be drunk as ‘dessert’ wines. They are much less common than sweet white wines, but here are a few notable examples. 

• Port – this Portuguese fortified red is made by adding neutral grape spirit to raise the alcohol level, ending fermentation early. The remaining unfermented sugar gives Port its famous sweetness. 
• Mavrodaphne of Patra – a speciality of the Peloponnese region of Greece, made in a similar way to Port.
• Recioto della Valpolicella – a luxurious northern Italian dessert wine made from specially dried grapes that have very high sugar concentration.
• Late Harvest Zinfandel – a dessert red from the USA, made with grapes that are allowed to ripen for longer on the vine, leading to very high sugar levels.

Red wine is described as 'sweet' when high levels of residual sugar remain after the grape juice ferments. This can be due to the fermentation being stopped, or ‘arrested’ (see Port, above) or by using grapes with very high sugar content.

Most red wines should be served slightly below room temperature. This helps to preserve the balance and complexity of flavours, and it highlights the wine’s unique characteristics.

Lighter and more delicate red wines, such as Pinot Noir and Beaujolais, typically benefit from a slightly cooler temperature (around 12–15°C), to preserve their subtle flavours and aromas. By contrast, fortified wines like Port and Mavrodaphne are often enjoyed at warmer temperatures, around 18–20°C, to enhance their richness and complexity.

You might also consider decanting your wine before serving. This process aerates the wine, releasing its aromas and softening its tannins. Decanting is especially helpful for robust and tannic wines such as Cabernet Sauvignon and Bordeaux, which can benefit from two or three hours to breathe. Medium-bodied wines, such as Merlot and Chianti, require a shorter decanting time – one or two hours will do – while lighter and older wines might only need 30 minutes or so.

For glassware, opt for red wine glasses with larger bowls and wider rims, which allow more oxygen in and concentrate the wine’s flavours. Fortified wines, like Port and Sherry, have their own glasses, which are much smaller.

Learn more about wine serving temperatures. 

Red wines are best stored in a cool, dry space with a consistent temperature. If it has a cork, keep it on its side. Also avoid placing the bottle anywhere where it will receive direct sunlight because it can turn the wine sour.

Find out more handy tips and tricks for storing wine at home.

Once a bottle is opened, red wine keeps its flavour for about three to five days. This applies to both corked and screw-top wines, so there’s no need for this to influence your purchasing decisions.

To maintain the quality of the wine, ensure the bottle is sealed tightly and stored in a cool place.

Learn more about how long wine lasts after opening.