Types of Red Wine

Each of the different types of red wine is named for the grape from which it is made and sometimes the region in which those grapes were grown. All red wines are made from red or purple grapes, and the resulting delicious liquid will be some shade of red, ranging from a luscious crimson, to a deep plum. The more wine you try, the greater variety you will discover between the actual colors of wines.

There are specific types of red wine that have certain qualities you may want to consider when choosing your bottled beverage. Some will go perfectly with your favorite T-bone while others are better off with spicy Mexican dishes. Of course, none of the types of red wine we have encountered makes Mexican food a good choice on a date, but that’s your call.

Now in the following breakdowns we are going to use a lot of silly terms like “fruit forward” and “leather nose” none of which are talking about your Uncle Gary who lives in Miami Beach with his “friend” Steve and buys coconut tanning oil in bulk. This is just the way all the douchey wine lovers out there (the ones that spit) talk about the different qualities each wine has. And really, their system ain’t too bad. We explain all these silly terms for you in SMELLING WINE and TASTING WINE, so don’t fret; if you find yourself bewildered, know you are in good company. It took us a few bottles and wading through some pretty uppity wine publications before we really knew what the heck black fruit was.

Barbera (bar-bear-uh)

Originally grown in the Piedmont regions of northwestern Italy, the Barbera grape typically produces medium body wines low in tannins and high in acidity that generally aren't meant to be cellared. Heavy on the berry notes from nose to finish, with occasional productions yielding a better balance between acidity and fruit flavors, and sometimes, a hint of vanilla.

Cabernet Franc (cab-er-nay frahnk)

A major player in the global scheme. Often used in Bordeaux blends, along with Cabernet Sauvignon and Merlot. The United States and Canada often use it in the production of ice wines. When used alone, it tends to be lighter bodied than Cabernet Sauvignon, brighter and lighter in color, and depending on the application and region, it can possess aromatic hints of tobacco and raspberry. Typically lighter in tannins than Cabernet Sauvignon, expect flavors of black currants, and even graphite.

Cabernet Sauvignon (cab-er-nay so-veen-yawn)

One of the most well known types of red wine in the world, due in large part to its widespread growth and adaptability to a wide variety of climates. Actually a cross between Cabernet Franc and Sauvignon Blanc, there is a consistency of flavors and aromas in the resulting wines, including the arguably undesirable but usually undeniable presence of green bell pepper, as well as a regular appearance of mint and eucalyptus, black cherries, plum and tobacco. Possessing a typically full body and even fuller tannins, this wine is a favorite of newbs and spitters alike.

Carignan (carry-en)

Very seldom used by its self, the Carignan is most often used as a blending grape with other types of red wine grapes for its rich dark color. The very high tannins and acidity make it difficult to work with, but these same cantankerous qualities can add a great deal of character to blended types of red wine.

Carménère (car-men-air)

Most of these grapes come from Chile now, but you will occasionally find them under the historic Bordeaux name Grand Vidure. Originally from France, this grape is used predominantly in blended wines. When alone this medium bodied varietal will have rich aromas of red fruit, smoke, and pepper, and the present flavors can be described as earthy, with hints of dark chocolate, tobacco, leather.

Durif (a.k.a. Petite Sirah) (der-if a.k.a. puh-teet see-rah)

There has been so much confusion over this grape; allow us to clarify briefly. It is NOT the same as a Petite Syrah. And you will not typically find a bottle of “Durif” but a nice “Petite Sirah” is fairly common. Bold and firm mouth feel coupled with high tannins and acid levels, these grapes produce wines suitable for aging in dark vibrant colors. Aromas of black pepper and earthy herbal notes, with flavors tending toward spicy plum, and the occasional oak barreled production adding a touch of melted chocolate.

Dolcetto (dole-chet-oh)

Although it’s name means “little sweet one,” this baby has a characteristically bitter finish and strong tannins resulting in a decidedly dry wine. Expect flavors of black cherry, licorice, and even Grandma’s favorite: prunes. The color is usually very dark and rich and the acidity moderate.

Grenache (also Garnacha) (gren-ahsh)

One of the most widely planted types of red wine grapes in the world, Grenache is known for low tannins and low acidity and even less vibrant color. It does however have high sugar content and therefore high alcohol content. Grenache is frequently used in the making of rosé wines. The wine will feel softer and smoother in the mouth, and raspberry, strawberry, black currants, black olives, coffee, gingerbread, honey, leather, tar and roasted nuts can often be detected.

Malbec (mahl-beck)

Originally from France, Malbec has become something of a national varietal in Argentina. Expect deeply colored very smooth wines. Fruit forward notes including blueberry and blackberry, as well as hints of tobacco and raisin can be overly intense and therefore the grape is used in many types of red wine blends. Pitfalls can include a too-low acidity level resulting in an unremarkable or even “weak” wine.

Merlot (mer-low)

Merlot is one of the worlds most widely recognized and versatile grapes. It therefore is one of the most widely planted. It produces a generally medium bodied wine and can be found in typically three distinct styles; a low tannin fruity wine with a spectrum of berry notes, a fruity medium tannic wine, and a bolder wine in the same vein as a Cabernet Sauvignon, with strong tannins. Expect vegetable and earth notes accompanied by hints of plum and cherry. Extended aging in oak barrels can add strong hints of caramel, chocolate, coconut, coffee bean, molasses, smoke and vanilla.

Nebbiolo (neb-ee-oh-low)

Believed to have gotten its name from the Italian word for cloud or fog, these types of red wines require extensive aging to be drinkable for most palates due to the notably high tannins. The wine produced will be light red in color until after a few decades of ageing after which it will take on a characteristic orange tone. The aromas of rose, and tar are often detected as well as , dry fruit, leather, licorice, spices and herbs. Flavors include violets, tobacco, cherries, and prunes.

Petit Verdot "peh-TEE vehr-DOUGH"

The name means “little green” and has to do with the grape’s very late-season ripening. This has led to a loss in popularity in its original region in France, however the more temperate climates of California have encouraged more and more plantings for New World varietals and blends. Petit Verdot is used primarily as a blending grape; its deep purple color and strong tannins can add character and structure. Aromas of bananas and pencil shavings coupled with the flavors of violets and spicy green peppers are certainly distinctive.The name means “little green” and has to do with the grape’s very late-season ripening. This has led to a loss in popularity in its original region in France, however the more temperate climates of California have encouraged more and more plantings for New World varietals and blends. Petit Verdot is used primarily as a blending grape; its deep purple color and strong tannins can add character and structure. Aromas of bananas and pencil shavings coupled with the flavors of violets and spicy green peppers are certainly distinctive.

Pinot Noir (pee-noh-n'wahr)

This is truly a grape to be respected. It's extremely difficult to grow and produce so kudos to any winemaker that can pull it off. Much like the delicate damsels of old, it is highly sensitive to temperature, genetically unstable, and all too anxious to die if any one of its many specific requirements are not met. However, the rewards of a well-made Pinot Noir are undeniable. Complex berry aromas married to an ever-present element of spice make these types of red wines prized above all others with many wine lovers.

Sangiovese "sahn-joe-VAY-zay"

Syrah ("sir-RAH” (“shih-RAZ” or “shih-RAHZ”))

A bit of confusion centers around this wine for some folks. Shiraz is essentially the Australian version of the Syrah grape, originally from the Rhone valley region of France. We could get into the whole “clone selection” debate but that would hardly be “basic wine info.” Regardless, the wine produced from these little sheilas (or mademoiselles) will tend to reflect its climate: cooler temperatures will produce a spicier wine while warmer areas will give you a juicier berry-forward bottle.

Tempranillo (tehm prah-NEE-yo)

Spain's flagship grape, the name is a derivation of the word temprano, meaning “early,” and true to its moniker the grapes do indeed ripen far earlier than other red varieties. Low acidity, low sugar content (and thus often a low alcohol content) makes these types of red wine excellent for food pairings. Tempranillo is almost always used in table wine blends, but on its own it produces medium to semi full bodied wines that tend toward hints of berries, plum, tobacco, vanilla and leather.

Zinfandel (ZIN-fun-del)

No we are NOT talking about that pink fluffy stuff sorority girls like to spritz with club soda and sip at mixers. Red Zin is one of the most grown types of red wine grape in California. It is a big, fruity high alcohol content wine. Depending on when its picked the flavors can vary from raspberry, blackberry, and peppers, to tobacco, apple skins, cherries and strawberries.









Return from Types of Red Wines to Basic Wine Info