Types of Red Wine

Styles and Varieties of Red Wine

There is no one-size-fits-all when it comes to red wine as there are so many factors to consider, including taste, occasion and price.

When choosing a red wine type, understanding wine label terms can help you to quickly work out if it’s one you’re likely to enjoy. For instance, certain red grape varieties, such as Cabernet Sauvignon, are notorious for having high tannins and bold flavours, and even more so if they’re from a warm climate region. Or a wine from a particular French appellation will have nuances that are typical of that region.

Lighter-coloured red wines tend to be younger wines and are defined as light-bodied or medium-bodied, while deep ruby and garnet red wines are usually medium or full-bodied. Check out our Quick Guide to Red Wine page to find out more.

Red wines can be also classed as either dry or sweet, and are categorised through the level of sugar that remains following the fermentation process. If residual sugar is low, it is classed as a dry wine, whereas higher remaining sugar levels ensure it remains sweet.

For each type of red wine, we cover:

• Wine style and structure
• Wine regions that produce it
• Wine flavours and food pairings
• Other grape varieties it is commonly blended with

What Are the Main Types of Red Wine?

The most popular types of red wine include Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir, Malbec, Zinfandel, Grenache and Sangiovese. Many red wines, such as the famous names we’ve just listed, are referred to by the grape variety from which they are produced. Then, there are other hugely popular types of red wine that are named after the region they’re produced in, rather than their grape variety, such as Rioja.

Cabernet Sauvignon

Style and Structure
Being the world’s most popular type of red wine, there really is no better place to start than Cabernet Sauvignon. Known for bold, powerful reds, which are full-bodied, relatively low in acidity and rich in fruit flavours, Cabernet Sauvignon is a very meaty vino. This grape also has high tannins, which combined with the thick skins, means it has great ageing potential.

Wine Regions
Cabernet Sauvignon originates from the Bordeaux region of France where it is generally blended with other varieties, such as Merlot to create Bordeaux blends. However, this grape has gone on to be grown in many wine regions across the world due to its versality, including Australia, South Africa, Chile and Spain.

Flavours and Food Pairings
With such a widely grown grape, tasting notes can vary across the world. However, some notes will be consistent regardless of the region. Be sure to expect intense, dark fruit flavours such as blackcurrant and cherry, as well as notes of tobacco, chocolate and eucalyptus in oaked varieties. Due to these deep, rich flavours, it’s important when pairing Cabernet Sauvignon with food to make sure it isn’t going to overpower your meal. A great match for this wine would be a juicy steak or burger. It is also perfect with strong cheese or rich, indulgent dark chocolate desserts.

Merlot

Style and Structure
Merlot is an easy going red known for being both a great wine to create blends with, as well as producing some extraordinary wines of its own. Typically Merlot produces a well-rounded, medium-bodied wine with low acidity and relatively high alcohol levels. Cooler climate varieties have slightly higher tannins, whereas those from warmer climates are full of fruitiness and have lower tannins.

Wine Regions
Originating from Bordeaux, Merlot has become widely grown across the globe in both New World and Old World regions. Although France is still the go-to for this variety, there is some really great Merlot coming from Australia and Chile.

Flavours and Food Pairings
Similar to Cabernet Sauvignon, Merlot can vary in taste across the world. It’s common to find Merlot packed with fruity flavours of black berries, plum and lighter red fruits. Notes of fruit cake and chocolate are also not uncommon, with vanilla and spicy notes coming through with age, along with a velvety smooth texture. When it comes to pairing Merlot with food it is a pretty good all-rounder, however richer dishes tend to work better (as with a lot of reds), for example lamb and duck or perhaps a roast dinner.

Shiraz (Syrah)

Style and Structure
Shiraz is another popular black grape variety grown across the world. In Old World countries the grape is known as Syrah, and in New World it’s Shiraz. Generally Shiraz is known for its full body, high tannins and medium acidity. It has a deep purple hue, due to its thick, deep coloured skins. Not only is the name different but the style can vary between Old World and New World, despite being the same grape. In Old World regions Syrah is more earthy, whilst Shiraz is fruit-driven.

Wine Regions
Originally being from France, Syrah is still considered the king of the Northern Rhône, with this area being internationally recognised as producing some of the best (and most expensive) Syrah. When it comes to New World, Australia is the biggest producer of Shiraz with the hot climate of areas such as McLaren Vale being well known for producing top quality, fruit-driven Shiraz.

Flavours and Food Pairings
Old World Syrah is known for its herbaceous notes, with hints of spice and black pepper, whilst aging adds leathery tones. New World Shiraz, on the other hand, is lighter and filled with blackberry notes and sweet liquorice and vanilla tones. The richness of these makes them a great match for barbecued foods such as burgers, ribs or perhaps BBQ chicken wings. Hard cheeses with good acidity are also a great combo.

Pinot Noir

Style and Structure
Known for being notoriously difficult to grow, Pinot Noir can be hard work, however the results can be exceptional. This light coloured, medium-bodied red has low tannins and is full of juicy fruit flavours. Pinot Noir is also commonly used in sparkling wines including Champagne.

Wine Regions
Most known for being grown in the Burgundy region of France, New World countries have also taken this on including the USA, Australia and New Zealand. The warmer climate of these New World countries tends to produce fuller-bodied versions.

Flavours and Food Pairings
When sipping away on a glass of Pinot Noir you can expect smooth red fruit flavours such as strawberry and raspberry, with earthier tones to finish. However, with New World varieties, expect less earthy notes and more sweet fruit flavours. When it comes to pairing this wine with food, it’s a pretty versatile vino. Juicy pan-fried duck is a great match or any other game birds. If you want to go for fish then simply grilled salmon is a really good choice, particularly with a lighter variety with lower tannins.

Malbec

Style and Structure
When we think of Malbec, we tend to think of big, juicy wines perfect for big, juicy steaks! With high tannins, high alcohol and a full body, these deep, rich reds have a wonderful depth of flavour, and are great for ageing.

Wine Regions
Malbec originated in France (and is still prevalent in the world-famous Bordeaux region), although nowadays it tends to be found thriving in the sun-soaked vineyards of Argentina. However, other New World regions are starting to turn out some truly impressive offerings, such as Australia and New Zealand.

Flavours and Food Pairings
Packed full of dark fruit flavours such as blackberry and plum, Malbec is powerful and rich. Notes of tobacco and pepper also linger throughout leaving a long finish. In New World varieties, sweeter notes of vanilla may come through on the palate. It’s probably no surprise that this red is a great match for any rich meaty dishes. However, the high tannins can easily overpower food so pair it with a bold and flavoursome dish that can handle it – such as steak or even spicy dishes. Slightly lighter, medium-bodied varieties can also be paired with tuna steaks.

Grenache (Garnacha)

Style and Structure
A real unsung hero of the wine world, used in both stunning blends and stand-alone varieties. Typically, Grenache is medium-bodied, high in alcohol and light in colour.

Wine Regions
It’s mostly grown in Old World wine regions, with France being the front runner (understandably, as this is where it originates) and Spain also being a big producer. However, New World regions are beginning to take it on, with the USA and Australia being the main players.

Flavours and Food Pairings
Grenache typically has fruity notes of strawberry, raspberry and cherry, with cinnamon on the palate. Flavour can vary depending on the region it comes from, however notes of orange peel and red grapefruit are also common. With slightly spicy notes, Grenache pairs well with any flavoursome dish packed full of herbs and a little spice – so Mexican would be a great match here. A mild curry is also perfect for a lower alcohol Grenache, just make sure to serve it slightly chilled as this will help ease the heat.

Tempranillo

Style and Structure
This old, thick-skinned grape is the fourth most widely planted variety in the world, and the most grown red grape in Spain (where it originates). Tempranillo produces medium to full-bodied reds which are ruby in colour when young, turning more garnet with age. High tannins are complemented by reasonable levels of acidity, and high alcohol levels. This variety is commonly used as the base of the world famous Rioja blends.

Wine Regions
Tempranillo thrives in the scorching heat of Spain’s luscious wine regions but also loves the cooler nights. Outside of Spain it can be found in Portugal, as well as in hot South American regions such as Argentina and Chile. Southern parts of Australia also offer a perfect climate for this popular grape.

Flavours and Food Pairings
Wines produced from this variety are complex and generally consist of deep layers of flavour. Expect bold notes of strawberry, raspberry and cherry, particularly in younger varieties. Age will add notes of leather and tobacco. The finish is generally long and smooth creating a deliciously drinkable wine. Younger varieties work well with slightly more delicate dishes such as game or mushroom based meals. Aged varieties have an intense flavour, so classic red pairings of steak or barbecued meat work well here.

Zinfandel (Primitivo)

Style and Structure
This rich and reasonably powerful red, now most commonly found across the pond, is a grape full of history. Full-bodied, with a high alcohol content, medium tannins and a kick of acidity, Zinfandel can produce some sensational wines.

Wine Regions
This slightly sweeter variety is most commonly found soaking up the Californian sun, where it thrives in the warm climate. Elsewhere in the world, it can be found in Italy (where it gained the name Primitivo in the 18^th century) and areas of South Australia. Despite originating from Croatia, this grape is rarely found here now.

Flavours and Food Pairings
When indulging in a glass of Zinfandel, expect dark fruits flavours of blackberry, blackcurrant and a touch of raspberry. Those wines produced in warmer regions will display notes of smoke and black pepper. The richness and slight sweetness of Zinfandel wines mean they are a great match for meaty dishes that are big on flavour, or perhaps those with a little spice.

Sangiovese

Style and Structure
A variety known for being notoriously difficult to grow and work with, Sangiovese has gained a bad reputation over the past, however that is beginning to change. Depending on where it is grown, the wine style can vary – although, commonly it produces medium-bodied wines with high tannins and very high acidity. Most are better consumed young, however some are best aged for around four to seven years.

Wine Regions
This variety is best known for being grown in Italy with over 150,000 acres of the variety growing there. Outside of Italy this fussy grape is pretty hard to come by, with only very small amounts being produced on both coasts of the US in Washington and California.

Flavours and Food Pairings
Packed with earthy flavours, you can expect to find cherry and fig on the nose, with cranberry and plum on the palate. Light oaking will add hints of leather and spicy tones to the wine, giving a more savoury nuance. When it comes to paring this unique red with food, think tomatoey Italian pasta dishes or herby chicken to help balance the savoury notes in the wine.

Carménère

Style and Structure
Carménère is a less common variety, but certainly worth being on any wine buff’s radar as it produces some outstanding vino – and is thought to be a predecessor to some of the better known red grapes out there, such as Cabernet Franc and Merlot. Known for being a difficult grape to grow, it produces medium-bodied, fruity wines with high acidity, noticeable tannins and a smooth mouthfeel – although the style can vary slightly depending on the region.

Wine Regions
Most commonly found nowadays in Chile, Carménère loves the hot climate here. In fact, it is now the country’s signature grape and is the world’s biggest producer by a mile. Other countries however have got in on the action too, for example eastern regions of Italy produce a lesser amount, along with Argentina, New Zealand and the USA.

Flavours and Food Pairings
When conditions are right for this grape, the wine produced is full of red and black fruit notes, along with a distinct smokiness. Herbal notes will also come through on the nose. On the palate, a touch of dark chocolate is not uncommon. The well-rounded nature of this wine means it is very versatile when it comes to pairing with food. Smoky barbecued foods, slightly spicy Mexican dishes or a strong cheeseboard would all make a great match.

Barbera

Style and Structure
Originating from Italy, this fruit-driven red has seen a surge in demand over recent years. Typically, Barbera produces full-bodied wines with low tannins and high acidity.

Wine Regions
With over 80% of the global growing of Barbera grapes happening in Italy, this is by far the biggest producer. However other countries are catching wind of this grape’s success and upping their own production of it. Just across the border in Slovenia, winemakers are taking advantage of the similar climate to that of Italy and producing some great examples of their own. Further afield, California and Argentina are growing small amounts too.

Flavours and Food Pairings
When tucking into a bottle of Barbera, expect a fruit-led flavour profile, with prominent notes of blackberry, dark cherry and strawberry. Barbera isn’t often aged and is instead enjoyed young, therefore oak ageing flavours are usually limited. Pairing Italian wine with Italian food is normally a good way to go, and this is no exception. Think a nice meaty bolognaise or even a classic meat feast pizza.

Nebbiolo

Style and Structure
Another bold red that may not be at the top of your list when it comes to favourite reds, likely due to the fact its relatively unknown to most. This time originating from Northern Italy, Nebbiolo produces some powerful, full-bodied wines, with high tannins whilst remaining relatively pale in colour.

Wine Regions
Most commonly grown in the Piedmont region of Northern Italy to produce Barolo wine, this grape can be extremely fussy when it comes to climate and growing conditions. It is happiest on a hillside in the sun with clay or silt-based soils and is rarely grown outside of this region for that particular reason. In fact, when it comes to the rest of the world, Nebbiolo has been taken on by very few winemakers. You will find a handful of producers in California and Australia, however this challenging variety really only thrives in very specific locations.

Flavours and Food Pairings
On the nose you can expect to find a bouquet of red fruit aromas with floral undertones of rose. On the palate, expect grippy tannins with flavours of leather that cling to your mouth, followed by powerful notes of cherry and coffee. This red really isn’t for the fainthearted. When pairing this vino with food, think rich, oily foods. Rustic Italian cuisine such as bold pasta dishes with rich sauces, drizzled in olive oil are a good choice. Alternatively, something a little more oriental such as Chinese or Asian fare pairs perfectly.

Nero d’Avola

Style and Structure
Another that’s widely unknown, Nero d’Avola is a classic grape grown predominantly in Sicily. This grape variety produces deep wines with high tannins, a medium level of acidity and a strong body. Commonly blended in the past to add body and colour to mainland wines, however nowadays it produces some great wines of its own.

Wine Regions
This variety thrives on the eastern part of Sicily as it loves the elevation where cooler temperatures help to reduce the alcohol levels. Being such an unknown variety, it will come as no surprise this grape hasn’t been taken up by many new world wine makers. However, there is a small number of vineyards trialling this variety in Australia and the USA – so who knows, maybe Nero d’Avola will make more of a statement in years to come.

Flavours and Food Pairings
Bursting with deep rich flavours, of black cherry, liquorice and tobacco, this full-bodied red is usually aged and exploding with bold flavours. Although some are kept young and fresh with less intense notes, and lighter flavours of red fruits and plum. When pairing this wine with food, think of classic red wine pairings of barbecued meats, and rich beef stews.

Gamay (Beaujolais)

Style and Structure
A grape variety capable of producing very elegant wines, most commonly found in blends named after the French appellation of Beaujolais. Light in both colour and body, wine from this grape is usually low in tannins, low in alcohol and has a high level of acidity. Gamay is best enjoyed young to take advantage of the grapes’ freshness, and can even be served chilled – which, as we know, is extremely rare for a red wine!

Wine Regions
Best suited to the granite-based soils of the Beaujolais region, Gamay’s origins lay well within the French border, however winemakers in Switzerland are also producing some great single varietal Gamay that are light and fresh. Other cooler climate regions getting in on the action include Canada and New Zealand.

Flavours and Food Pairings
Gamay wines are known for their bright fruit flavours of blackcurrant and raspberry, and red cherry aromas on the nose. Gamay also has many floral notes, with violet tones commonly found followed by earthy undertones. So, when it comes to food pairings, this is a great all-rounder. A particularly good opportunity to crack open a bottle of this is Christmas Day, in fact, as it pairs perfectly with the mild turkey flavour along with the cranberry sauce and peppery potatoes.

Pinotage

Style and Structure
A man-made grape variety first created in South Africa, Pinotage is a combination of Pinot Noir and Cinsault – and what an incredible mix it is! It produces rich, full-bodied wines with light to medium tannins, low acidity and intense flavours. A lovely, easy drinking wine, indeed.

Wine Regions
Pinotage has remained almost exclusive to South Africa, being the second most planted grape variety in the country. However, it can also be found growing in very small quantities in Australia.

Flavours and Food Pairings
Jam-packed full of dark fruit flavours, with some showing a hint of red berry. Older vines produce rich and spicy vino with savoury flavours, resulting in a complex palate of leather and liquorice. This red is one that’s full of character and leaves a long finish. Pair Pinotage with rich meaty dishes that can withstand the full-bodied nature of this vino. Think venison or steak, or even a hearty stew.

What Are the Most Popular European Red Wines?

The most popular types of Italian red wine include Sangiovese, Barbera and Nebbiolo, while crowd-pleasing types of Spanish red wine include Rioja (Tempranillo) and Priorat.