Red Wine

As with all wine, the process of making red wine begins by harvesting red grapes (which also includes grapes described as ‘purple’ or ‘black’), which winemakers then crush to extract the juice, add yeast and leave to ferment. The choice of grape plays a big role in the overall flavour and character of the wine – as does the climate and soil where the grapes are grown.

The same is true with most types of wine, but what’s unique to red wine is that winemakers leave the grape skins to soak during fermentation. This is what produces the characteristic red colour, and it also contributes to the wine’s flavour and tannin structure. The skins can be left to soak for anywhere from a few days to a few months. The longer they soak, the darker the wine and the more intense its flavours.

After fermenting, red wine may be aged in an oak barrel or a bottle. Again, how and for how long a red wine is aged will shape the wine’s flavours, aromas, and colour.

All this means that red wine comes in a wide range of styles, from light and fruity to dark and full-bodied.

Red wines come in an array of styles, flavours, and textures, each offering a unique flavour. Some of the most popular red wines are:

●       Cabernet Franc – with its medium body, this wine is full of ripe, lively red fruit flavours.

●       Cabernet Sauvignon – a full-bodied red, known for its high tannins and robust black fruit flavours.

●       Malbec – full-bodied and firm, Malbec offers tart, dark fruit flavours.

●       Merlot – this medium-bodied, fruity red wine is known for its soft texture and smooth finish.

●       Grenache – a plush, medium-bodied wine that’s brimming with bright red fruit and citrus aromas.

●       Pinot Noir – a light-bodied wine celebrated for its bright acidity, silky red fruit and earthy undertones.

●       Syrah/Shiraz – jammy, rich and bold, this wine has complex layers of earthy notes and dark fruit flavours.

●       Zinfandel – this medium-bodied, easy-drinking wine is full of juicy fruit flavours.

Red wine is described as 'dry' when almost no residual sugar is left after fermentation. All wines are left to ferment – this is how they get their alcohol. But the longer the grapes are left to ferment, the more of the grape’s natural sugars are converted into alcohol.

As a result, dry red wines lack the sweetness that you might find in other types of wine. They also contain a higher alcohol percentage – between 13.5–15% ABV – which creates a denser flavour and more pronounced texture.

Some popular dry red wines include Cabernet Sauvignon, Merlot, and Tempranillo.

Red wine is described as 'sweet' when high levels of residual sugar remain after the grape juice ferments. This is a deliberate strategy because the sugar gives it its characteristic sweet flavour.

The shorter fermentation period also means that there is less time for the sugar to convert into alcohol. As such, sweet red wines tend to have lower levels of alcohol – usually less than 10% ABV.

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 Madeira 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.

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.

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.