12 Different Types of Red Wine

Red wine has long been a cherished beverage, celebrated for its rich flavors and versatility in both casual and fine dining settings. Understanding the different types of red wine is essential for both enthusiasts and novices alike, as each variety offers its unique characteristics and tasting experiences. From bold and tannic to light and fruity, the world of red wine is vast and diverse.

This comprehensive guide aims to explore and educate you about 12 distinct types of red wine, delving into their origins, flavor profiles, and ideal food pairings. Whether you're looking to expand your wine collection or enhance your dining experiences, knowing the various types will enrich your appreciation and enjoyment of this beloved beverage.

 

Type of Red Wine	Primary Grape Variety	Flavor Profile	Origin/Country	Food Pairings
Cabernet Sauvignon	Cabernet Sauvignon	Bold, tannic, blackcurrant	France (Bordeaux), USA	Steaks, hearty stews
Merlot	Merlot	Soft, plummy, chocolatey	France (Bordeaux), Italy	Poultry, pasta dishes
Pinot Noir	Pinot Noir	Light-bodied, cherry, earthy	France (Burgundy), USA	Salmon, duck, mushroom dishes
Syrah/Shiraz	Syrah/Shiraz	Spicy, peppery, dark fruit	France (Northern Rhône), Australia	Barbecue, lamb
Malbec	Malbec	Rich, dark fruit, smoky	Argentina, France	Grilled meats, cheeses
Zinfandel	Zinfandel	Jammy, spicy, blackberry	USA (California)	Pizza, BBQ, robust dishes
Sangiovese	Sangiovese	Tart cherry, earthy, herbal	Italy (Tuscany)	Tomato-based pasta, grilled vegetables
Tempranillo	Tempranillo	Plum, leather, tobacco	Spain (Rioja)	Tapas, roasted meats
Grenache/Garnacha	Grenache/Garnacha	Red fruit, spicy, herbal	France (Southern Rhône), Spain	Paella, cured meats
Nebbiolo	Nebbiolo	High tannins, tar, roses, cherries	Italy (Piedmont)	Truffle dishes, braised meats
Barbera	Barbera	High acidity, red cherry, blackberry	Italy (Piedmont)	Pizza, tomato-based dishes
Petite Sirah	Petite Sirah	Deep color, intense tannins, blueberry	USA (California)	Stews, grilled vegetables

Also Read: Different Types of Wine

Types of Red Wine 

1. Cabernet Sauvignon

Originally from France's Bordeaux region, Cabernet Sauvignon has conquered vineyards worldwide, from California's Napa Valley to Australia's Margaret River. This noble grape variety emerged from a natural crossing between Cabernet Franc and Sauvignon Blanc in the 17th century. Today, it's considered the king of red wines, particularly excelling in regions with warm climates and well-draining soils.

Characteristics:

• Body: Full-bodied with firm structure
• Tannins: High, providing excellent aging potential
• Acidity: Medium to high
• Primary Flavors: Black currant, black cherry, cedar
• Secondary Notes: Green bell pepper, tobacco, vanilla
• Aging Potential: 10+ years for quality bottles
• Serving Temperature: 65-68°F (18-20°C)

Best Food Pairings: Premium cuts of beef, lamb chops, aged hard cheeses

2. Merlot

Merlot's story begins in the Bordeaux region of France, where it remains the most widely planted grape variety. The name "Merlot" derives from the French word for blackbird, possibly referring to the grape's dark blue color or the bird's fondness for the ripe fruit. While Bordeaux is its spiritual home, Merlot has found success in Italy's Veneto region, California, and Washington State.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium, softer than Cabernet
• Acidity: Medium
• Primary Flavors: Black cherry, plum, raspberry
• Secondary Notes: Chocolate, coffee, vanilla
• Aging Potential: 5-8 years for most bottles
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Roasted chicken, pork tenderloin, pasta dishes

3. Pinot Noir

Born in the prestigious vineyards of Burgundy, France, Pinot Noir is often called the "heartbreak grape" due to its challenging cultivation. This delicate variety requires specific growing conditions, thriving in cooler climates. Beyond Burgundy, it has found success in Oregon's Willamette Valley, California's Russian River Valley, and New Zealand's Central Otago.

Characteristics:

• Body: Light to medium-bodied
• Tannins: Low to medium
• Acidity: High
• Primary Flavors: Red cherry, raspberry, strawberry
• Secondary Notes: Forest floor, mushroom, spice
• Aging Potential: 3-7 years, up to 15+ for top Burgundies
• Serving Temperature: 55-60°F (13-16°C)

Best Food Pairings: Salmon, duck breast, mushroom dishes

4. Syrah/Shiraz

Originating in France's Northern Rhône Valley, this versatile grape goes by two names - Syrah in France and most of Europe, and Shiraz in Australia and South Africa. The style varies dramatically between regions, with cooler climate Syrah showing more pepper and herbs, while warm climate Shiraz offers riper, more jammy characteristics.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium to high
• Acidity: Medium
• Primary Flavors: Blackberry, black pepper, plum
• Secondary Notes: Smoked meat, olive, violet
• Aging Potential: 5-10 years
• Serving Temperature: 63-65°F (17-18°C)

Best Food Pairings: Barbecued meats, lamb, wild game

5. Malbec

While Malbec originated in France's Cahors region, it has become Argentina's flagship grape variety. The high-altitude vineyards of Mendoza, Argentina, particularly in areas like the Uco Valley, have proven perfect for producing rich, complex Malbecs that have captured wine lovers' attention worldwide.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium
• Acidity: Medium
• Primary Flavors: Black plum, blackberry, dark cherry
• Secondary Notes: Cocoa, leather, tobacco
• Aging Potential: 5-10 years
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Grilled steaks, empanadas, strong cheeses

6. Zinfandel

Though Zinfandel's origins trace back to Croatia (where it's known as Crljenak Kaštelanski), it has become California's signature red grape. Arriving in the United States during the Gold Rush era, Zinfandel found its true home in California's warm climate regions, particularly in Napa Valley, Sonoma County, and Lodi, where it produces bold, fruit-forward wines.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium
• Acidity: Medium to high
• Primary Flavors: Blackberry, cherry, plum
• Secondary Notes: Black pepper, cinnamon, smoke
• Aging Potential: 5-8 years
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: BBQ ribs, pizza, spicy cuisine

7. Sangiovese

Sangiovese, the essence of Tuscan wine, is Italy's most widely grown red grape varietal. It's the primary grape in famous wines like Chianti and Brunello di Montalcino. Dating back to Etruscan times, this ancient variety adapts differently across Tuscany's diverse terroirs, producing wines that range from everyday table wines to some of Italy's most prestigious bottles.

Characteristics:

• Body: Medium-bodied
• Tannins: Medium to high
• Acidity: High
• Primary Flavors: Tart cherry, red plum, tomato leaf
• Secondary Notes: Leather, clay pot, dried herbs
• Aging Potential: 5-12 years, up to 20+ for Brunello
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Pasta with tomato sauce, Florentine steak, aged pecorino

8. Tempranillo

Tempranillo, Spain's noble grape, is the foundation of the country's renowned Rioja and Ribera del Duero regions. Its name comes from the Spanish "temprano" meaning early, referring to its early ripening nature. While it's most famous in Spain, it has also found success in Portugal (as Tinta Roriz), Argentina, and Australia.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium to high
• Acidity: Medium
• Primary Flavors: Red cherry, plum, tomato
• Secondary Notes: Leather, tobacco, dill (from American oak)
• Aging Potential: 10-15 years for quality Reserva/Gran Reserva
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Jamón ibérico, roasted lamb, paella

9. Grenache/Garnacha

Originally from Spain (where it's known as Garnacha), this versatile grape has become a cornerstone of Southern French wines, particularly in the Rhône Valley. It's also a key component in many of the world's best rosé wines. Grenache thrives in hot, dry conditions and is often blended with other varieties to create complex, full-bodied wines.

Characteristics:

• Body: Medium to full-bodied
• Tannins: Medium-low
• Acidity: Medium
• Primary Flavors: Strawberry, raspberry, orange zest
• Secondary Notes: White pepper, herbs de Provence and anise
• Aging Potential: 5-8 years, longer for top Châteauneuf-du-Pape
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Braised chicken, Mediterranean dishes, grilled vegetables

10. Nebbiolo

The aristocrat of Italian wines, Nebbiolo is the grape behind the famous Barolo and Barbaresco wines of Piedmont. Named after the autumn fog (nebbia) that blankets the Langhe hills during harvest, this finicky grape produces some of Italy's most age-worthy and complex wines. Despite numerous attempts, it rarely succeeds outside its native Piedmont.

Characteristics:

• Body: Full-bodied
• Tannins: Very high
• Acidity: High
• Primary Flavors: Tar, roses, red cherry
• Secondary Notes: Truffle, tobacco, leather
• Aging Potential: 15-20+ years for quality Barolo
• Serving Temperature: 63-65°F (17-18°C)

Best Food Pairings: White truffle risotto, braised beef, aged cheeses

11. Barbera

Another gem from Italy's Piedmont region, Barbera is often overshadowed by its noble neighbor Nebbiolo. However, this grape yields delicious food-friendly wines that are more tasty in their youth. Originally a farmer's wine, modern winemaking techniques have elevated Barbera to produce seriously good wines, particularly from the Barbera d'Alba and Barbera d'Asti regions.

Characteristics:

• Body: Medium-bodied
• Tannins: Low
• Acidity: Very high
• Primary Flavors: Black cherry, plum, raspberry
• Secondary Notes: Fresh herbs, vanilla, spice
• Aging Potential: 5-7 years
• Serving Temperature: 60-65°F (16-18°C)

Best Food Pairings: Pizza, tomato-based pasta dishes, roasted poultry

12. Petite Sirah

Despite its name, Petite Sirah (also known as Durif) is nothing small. This grape is a cross between Syrah and Peloursin, discovered in France but finding its true home in California. Known for producing some of the world's darkest, most opaque wines, Petite Sirah has become a favorite among those who love bold, powerful reds.

Characteristics:

• Body: Full-bodied
• Tannins: Very high
• Acidity: Medium
• Primary Flavors: Blueberry, blackberry, black pepper
• Secondary Notes: Dark chocolate, mocha, black tea
• Aging Potential: 10-20 years
• Serving Temperature: 65-68°F (18-20°C)

Best Food Pairings: Grilled meats, strong blue cheeses, dark chocolate desserts

Conclusion

The world of red wine offers incredible diversity, from light and fruity Pinot Noir to bold and structured Cabernet Sauvignon. Understanding these different types of red wine enhances both your appreciation and enjoyment of this timeless beverage. Whether you are a newbie or an experienced lover, there is always something new to discover in the diverse range of red wines.

Benchmark Wines offers a curated selection of these diverse red wines, ensuring quality and excellence in every bottle. Keep this guide handy as you explore the wonderful world of red wines and their perfect food pairings, and consider Benchmark Wines for your next tasting experience.

Frequently Asked Questions

1. Which type of red wine is best?

The "best" red wine depends on personal taste preferences and occasion. Cabernet Sauvignon is popular for special occasions, while Merlot is versatile for everyday enjoyment.

2. Is red wine healthy?

Red wine contains antioxidants like resveratrol and may offer health benefits when consumed in moderation. However, consult healthcare professionals for specific advice.

3. Which red wine is sweet?

Most red wines are dry, but varieties like Port and some Zinfandels can be sweeter. For naturally sweeter options, try late-harvest red wines.

4. Is red wine alcoholic?

Yes, red wine typically contains 12-15% alcohol by volume, which can vary by type and style.