Understanding Basics to the Best Red Wine

Wine's color is the direct result of the grape skins in contact with the grape's juice during the fermentation process, creating red wine's distinct color spectrum. A particular red hue depends on which of approximately 50 key red grape varietals are used and the length of time the skin's pigmentation is in contact with juice.

Descriptions of red wine aroma vary as much as the number of different varietals. The varied descriptions of red wine include blackberry, boysenberry, cherry, coffee, cinnamon, clove, cocoa, currant, fig, leather, licorice, mocha, pepper (white/black), plum, strawberry, raisin, raspberry, smoke, toast, tobacco, violet.

The Importance of the Glass

Red wines are best appreciated and enjoyed when sipped out of a wine glass able to accommodate 10-20 ounces, allowing adequate room to swirl the wine and area for the wine to breathe. A glass that is wider at the bottom with a narrower opening at the top is preferred; a tulip shaped glass that is wider at the top is the least preferable.

Best Temperatures

Wines are at their best when served at proper temperatures. Serve them too warm and the taste of alcohol is overly evident; serve them too cold and they will quickly veer towards bitter and more astringent on the palate.

Beaujolais is one of the youngest wines and should be served chilled at 50F-54F so the fruity, refreshing flavor will come through. Lighter-bodied reds like Chianti and some Pinot Noirs are best when slightly chilled at 55F-60F. The full-bodied wines, such as Syrah and Cabernets, are best enjoyed a touch warmer than a wine cellar at 59F-64F. Sweet Madeira and vintage Port are best at 64-68F.

Red wines are often classified by body-type

A red wine referred to as light-bodied is making a reference to the mouth-feel and tannin structure, having fewer tannins present and less presence on the palate. These wines are often less demanding in terms of the intensity of the food flavors they are paired with. The Gamay grape varietal which produces Beaujolais wine is typically light-bodied and fruity and meant for immediate consumption, having tropical flavors and aromas - reminiscent of bananas. There are wines made from Gamay produced in the designated Cru areas of northern Beaujolais with more body and tannin meant to be consumed after some modest aging; these wines typically have the flavor of sour cherries, black pepper, dried berry and blackcurrant. Gamay Beaujolais is considered to be an early ripening Californian clone of Pinot Noir. Gamay has also been introduced recently into Oregon's Willamette Valley wine region, known for its wines made from Pinot Noir, another Burgundian grape.

A medium-bodied red wine will contain more tannins than the Beaujolais but will not have the puckery mouth feel of an intense California Cabernet Sauvignon or an Italian Super Tuscan. Typical examples of medium-bodied red wines are Merlot, Shiraz and some Chianti.

Full-bodied red wines have the highest amount of tannin and often alcohol content. Examples of full-bodied reds are France's Bordeaux wines. California's Cabernet Sauvignon ranges from medium-bodied to full-bodied with rich, ripe berry, tobacco and sometimes green pepper flavor. Italy's Super Tuscans can not be easily pinned to one style, comprised mostly of Sangiovese, blended with Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah.

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