The Basics of Red Wine

The basics of red wine: Your questions, answered  

If all you know about red wine is that you like it, that’s all you need to know.  

But if you really want to learn more about the science of wine – not to mention how to bring out its very best flavors with glassware and food – read on for answers to all of your questions. 

What is red wine?​ 

Or rather, what makes red wine “red”? Red wine gets its hue from the pigment in dark-skinned grapes, while light-skinned grapes become white wine. There are hundreds of varieties of red wine grapes, resulting in a wide range of colors (like purple, ruby or red) and flavors (floral, fruity, chocolatey and more). 

Red wine is also marked by the presence of tannins, a natural compound that is responsible for the dry taste you get when sipping your favorite red, as well as the texture and structure of the wine. Tannins also soften over time, which is why aged reds are so highly valued. 

How is red wine made? 

A great bottle of red wine starts with a successful wine harvest, as the quality of the grapes directly affects the final product. (This is why some vintages, or years, of wine are considered better than others.) Here in the Northern Hemisphere, grapes are harvested from September to November. 

Next, the pressed juice of the grapes is fermented along with the grape skins, which adds color, flavor and tannins. (Skins are not used in white wine production). If you’re wondering if grapes are still crushed the old-fashioned way – by foot – yes, they are, though most winemakers use mechanical means. 

During fermentation, added yeast converts the sugar in the grapes into alcohol and carbon dioxide. Some winemakers also press the skins to release more wine goodness. Next, through blending, aging and clarifying processes, the wine develops its unique flavor. Finally, it is bottled, labeled and sold to wine lovers like you.  

How do I serve red wine? 

Red wine is best enjoyed just below room temperature, about 60 to 65 degrees Fahrenheit. Lighter reds (like a Pinot Noir) should be served a little cooler, while full-bodied reds (think Cabernet Sauvignon) can be at the higher end of the range. (However, if you like your reds chilled in the fridge, no one is stopping you!) 

To get the smoothest taste from red wine, choose a glass with a wide opening. This helps to remove the bitterness of the tannins and soften spicy flavors. Additionally, a large bowl allows the wine to breathe and concentrates aromas, giving you a better overall drinking experience. Modern shapes and stemless options are also perfect for enjoying reds. 

What food pairs with red wine? 

The short answer: Just about everything. The trick is to match the intensity of the flavors in your dish to the wine. Full-bodied red wines should be paired with rich, meaty dishes like a nice steak, while medium-bodied wines, like a Merlot, are versatile enough for pasta or roast chicken. And light-bodied wines are, naturally, at their best with lighter dishes like seafood. Another rule of thumb: the wine should always be slightly sweeter than the food. 

We hope these tips have inspired you to explore the world of red wine! Go pick up a bottle near you – then browse our full selection of red wine-focused glassware to get the most out of every glass.