An introduction to red wine

Red wine is a drink made from fermenting dark-coloured grapes. It dates back to ancient civilizations, with evidence of red winemaking found in Mesopotamia (present-day Iraq), Egypt, and Greece. Red wine offers a range of flavours from red fruits like strawberry and cherry, black fruits such as blackberry and plum, tobacco, chocolate, baking spices, and earthy notes. Popular red wine varieties include Cabernet Sauvignon, Merlot, and Pinot Noir.

Red wine offers a huge range of flavours and intensity so there’s one to suit pretty much every palate. If you don’t have a go-to grape variety, narrow down by style. Big reds like Cabernet Sauvignon pack a punch, smooth reds like Merlot offer easy drinking while fruity reds like Pinot Noir tend to be lighter and vibrant.

If you’re ready to explore red wine, you can’t go wrong by starting with these beloved red grapes.

Cabernet Sauvignon: Known for its flavours of black fruits, cedar and dark chocolate, Cab Sauv is among the most-sought after wines in the world. 

Merlot: Merlot is Cabernet’s softer, smoother but still luscious relation. A true crowd-pleaser that works with many dishes.

Pinot Noir: The antithesis of Cabernet, Pinot Noir is elegant, silky and loaded with red fruit like cherry and raspberry. It can develop notes of earth and spice with age. 

Grenache: Rich and vibrant with aromas of ripe blackberry, plum, and raspberry, complemented by subtle hints of white pepper and spice.

Syrah/Shiraz: This versatile grape thrives in warm climates. Full bodied and rich, Australian Shiraz bursts with aromas of ripe blackberry, black cherry, and plum, intertwined with notes of black pepper, licorice, and dark chocolate.

As a general guide, serve red wine below a little room temperature, somewhere between 15°C and 20°C. Aim for the cooler end of this with lighter reds like Pinot Noir, and the warmer side for fuller-bodied reds like Cabernet Sauvignon. Ultimately though, it’s up to you and your tastes.

Red wine can last three to five days once the bottle is open. Best to store it in a cool, dark place and with a rubber or vacuum stopper if you have one. Fuller-bodied reds might live a little longer than lighter, though the flavours tend to dull as time goes on.

Red wine pairs with everything from barbecue meats, to hearty pasta, to richer fish dishes. Try Cabernet Sauvignon with your steak, Merlot with your roast chicken and Pinot Noir with salmon. A rule of thumb is to find a wine that matches the flavour intensity of your dish so neither overpowers the other.