Red, Red Wine ...

Red wine can vary in style from bright pink Rosés to dark rich blends. While white wines can be quite an artform of their own, undoubtedly red wines are headier, bolder and require more complex winemaking skills, and intense procedures.

As mentioned before on this site, you don't need to be a winemaker to appreciate red wines, however knowing something of the processes will help you identify some of the characters you might come across.

Traditional Vinification

This is the term used to describe the production method of most red wines. It refers simply to the fermentation of wine on skins. This is done to enable extraction of colour, and the infusion of phenolic compounds from the skins, stalks and seeds included in the must. The inclusion of these compounds and colour is the primary difference between red and white winemaking.

With red wines, much of the complexity of the styles is determined by the handling of the fermentation and aging.

Red Wine Types & Styles

Rosé

Rosés are light-bodied red wines, generally made to be drunk soon after production. Having said that, though, some grapes make wines which age over longer periods of time, eg Grenache, and rosé made with these grapes can actually last for years in the bottle before drinking.

Consistently clear, the colour of these wines can vary from vibrant violets and purples to salmon pink. The aroma of rosé is usually lifted, fresh and fruity, and high acidity leaves a clean, dry finish. Like delicate white wines, there should be no phenolic astringency or bitterness.

Rosé can be dry [with less than 7.5 g/L residual sugar] or medium-dry [10-30 g/L residual sugar], with no cloying palate sweetness on the finish.

Classic examples include: Mateus [Portugal], Tavel [France], Nederburg [South Africa] and Charles Melton's Rose of Virginia [Australia].

Dry Red Table Wines

Dry reds can come as medium-bodied, drink early styles to full-bodied wines that require aging time in the bottle before they can be fully enjoyed.

Grape varieties used to make light to medium-bodied reds are usually Grenache, Pinot Noir - but sometimes grapes used for fuller-bodied styles can be used.

Medium to full-bodied reds are made from a wider range - but the more widely known include the Cabernets, Shiraz, Merlot, Durif. There is also a long list of Italian varieties including Barbera, Nebbiolo, Sangiovese - to name a few. Sometimes Grenache or Pinot Noir can also be usd for this style also.

At the end of the day, it appears that the repertoire of grapes used for each style is limited only by the prowess and will of the winemaker!

Usually showing complexity from a range of winemaking processes and oak storage, red wines generally come across tannic and astringent when young, and most improve with bottle aging, as the tannins consolidate and precipitate to the insides of the bottle.

Sparkling Reds

Sparkling Burgundy originated in France - where Pinot Noir grapes were used [thus the name!]

Australia, however, developed a name for sparkling reds which were also called burgundies until recent years. However, they didn't necessarily use Pinot Noir.

The Australian style is much more fruit-driven and traditionally made with Shiraz. Lately, though, Merlot, Malbec, Cabernet Sauvignon, Cinsaut and Grenache have joined the club. As long as they can offer rich fruit flavours and sugar level above 13 degrees Baumé.