Grown mainly in California, Petite Sirah is a very tannic red with flavors of blueberries, black pepper, cocoa, and even crushed rocks.
Petite Sirah: It’s not just a “petite” version of Syrah it’s a unique grape variety. Added perk: Shiraz boasts one of the highest levels of antioxidants. With food, Shiraz has the body to stand up to intense flavors - from a fatty blue cheese burger to spice-laden grilled chicken. Each sip is a powerful fruit-and-spice blast to the mouth, with high tannins that help it age well. Shiraz: Shiraz is the new-world (typically Australian) take on the old-world Syrah from France. Serve it with beef empanadas and friends you didn’t even know you had will come flocking. Malbec is a dark-fruit-forward wine with a little spicy finish (kind of like a fuller, rough-around-the-edges Merlot). Malbec: In the past 10 to 15 years, Argentina’s pride and joy has made a name for itself in America as the go-to, crowd-favorite red that loves food. It’s grown and enjoyed all over the world and the first-choice wine to accompany steak dinner - Cab’s big body, bold flavors, and mile-long finish can match the meat and marinade like none other. Cabernet Sauvignon: Cab (a natural blend of Cabernet Franc and Sauvignon Blanc) is the red wine king. Wines like these are best for pairing with rich, substantial foods because they’re bold enough to hold their own while still letting their flavors shine through. It’s also very affordable.įull-bodied reds have the highest tannins (and often, highest alcohol content), creating a feeling of weight on the palette. Barbera is meant to be drunk young (translation: don’t age it and pop that bottle right the heck now!) and features vibrant fruit flavors and natural acidity, perfect to sip alongside lamb shanks or mushroom risotto. Barbera: This unsung hero from Northern Italy is a total people pleaser, somehow managing to taste rich and juicy at the same time. Partner it with a sweet-’n-savory dish like curry or tangy BBQ ribs. With mid-range tannins and high acidity (plus high alcohol content) it’s bold without being heavy. Zinfandel: Red Zinny is renowned for its jammy, candied fruit flavors and spicy tobacco finish. If you need a date for spaghetti-and-meatball night, look no further - Cabernet Franc has the herbaceousness, green pepper flavors, and higher acidity that beg to canoodle with tomato sauce. Cabernet Franc: This black-skinned French grape loves blending with Merlot and Cabernet Sauvignon to create world-renowned Bordeaux wines, but Cab Franc also makes a great complex wine on its own. 
Merlot is an easy-drinking, versatile red that goes well with almost any food, even a simple Monday night roast chicken thighs and veggies. Merlot: Think: Cherry + chocolate + soft tannins.Medium-bodied reds showcase a little bit more tannins than lighter wines, but still don’t hit you over the head with complex structure or intense flavor. These would be Goldilocks’s favorite wines: not too light, not too bold, they’re just right. It’s the perfect wine to bring to a BBQ and pair with rich, smoky-sweet flavors, or sip along side a cured meat and cheese platter. Laurent is like a darker, slightly paunchier version of Pinot Noir.
With flavors of berries, cherries, and baking spices, St. Laurent: This light (and underrated!) red hails from Austria. Lambrusco is usually frizzante style (aka, slightly fizzy) with a touch of sweetness, offering a perfect balance to Friday night food like sausage pizza, burgers, and pulled pork.
Lambrusco: It used to have a bad rep for being too sweet and cheap, but this Italian-born red is currently having a renaissance, making it a wine worth sipping. #TYPES OF WINE CHART FREE#
But really, feel free to Beaujolais all year long with any roasted white meat dish or cheese board. These young wines (aka, recently bottled) are staples at Thanksgiving feasts, since their red berry flavors and high acidity pair flawlessly with turkey, gravy, squash, cranberry sauce, you name it. Beaujolais: Beaujolais reds are made with the Gamay grape and share a name with the region of France they come from.The price tag on a good Pinot Noir generally runs a bit higher than some other varietals, but passionate PN lovers will tell you it’s worth the spend. A typical flavor profile, however, is red-fruit-forward with earthy and herby notes. The grape is grown everywhere from Burgundy to Sonoma to Oregon’s Willamette Valley, and each place’s Pinot Noir expresses itself a bit differently. Pinot Noir: This light, dry red - aka the “ Sideways” wine - has higher acidity and big aromatics.Light-bodied reds can be drunk alone, but also pair really well with food thanks to their lower tannins. Lightweight and refreshing, these are your “gateway reds” - perfect for white wine drinkers looking to cross the bridge over to Team Rouge.
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