Red wine is typically classified by body-type. There are light-bodied, medium-bodied, and full-bodied red wines. A light-bodied wine contains the least amount of tannins and feels like water in your mouth. Full-bodied wines, which contain the highest amount of tannins, have a heavier feel, like milk, in your mouth. Red wine should be stored on its side. It's best to avoid exposing the wine to long periods of fluctuating temperatures, dampness, strong aromas, vibrations, and bright lights. Certain red wines benefit from decanting, a technique that lets the wine breathe. Red wine is best served at room temperature.
| Grape | Region | Food Pairings | Producers |
|---|---|---|---|
| Cabernet Sauvignon | Emilia-Romagna, Italy | Roast Meats, Steak, Game | Beaulieu Vineyard |
| Chianti | Tuscany, Italy | Chicken, Pasta, Pizza | Ruffino |
| Malbec | Bordeaux, France | Mexican, Cajun, or Indian food | Don Miguel Gascon |
| Merlot | St. Emilion, France | Poultry, Lamb, Soft Cheeses | Chateau St. Jean |
| Pinot Noir | Burgundy, France | Coq au Vin, Boeuf Bourguignon, Quiche | Bethel Heights |
| Syrah | Northern Rhone, France | Barbecued Food, Casseroles, Roasts | Jacob's Creek |
| Shiraz | Australia | ||
| Zinfandel | California | Barbecued Foods, Chili con Carne, Roast Lamb | Ravenswood |
Fortified Wines
Fortified wines include Port and Madeira. Port is made by adding brandy to partially fermented red wine. This results in a wine that is sweet, rich, and high in alcohol. Madeira is named for the Portuguese islands from where it comes. There are four types of Madeira - Sercial, Verdelho, Bual, and Malmsey - ranging from very dry to very sweet.