Wine For Dummies - Part 2

In Part 1 of Wine For Dummies, we focused on the basics of a variety of white wines. This time we will focus on simplifying the seemingly complex world of red wines. So sit back with your favourite glass of white wine (you have hopefully found the right one for you by now!) and read on to familiarise yourself with red wines in time for your next dinner party!

Red Wines

Not surprisingly, red wines are made from red grapes. The colour of the wine doesn’t, however, come from the grape juice itself, but instead comes from the grapes fermenting with their skins still on. This process also increases the amount of tannin in the wine. Tannin is the natural substance present in a grape skin that gives the wine part of its flavour. It also helps in the wine’s aging process – wines that contain a high amount of tannin age very well. That having been said, let’s take a closer look at the different types of red wines....

Zinfandel
Zinfandel (pronounced zin-fan-del) is known as one of the world’s most versatile grape types. A true Zinfandel is a zesty red with flavours of berry and pepper. There is also a “White Zinfandel” variation, which is actually pink in colour. This wine is made by leaving the grape skins in contact with the juice just long enough for them to pass along some of their colour and is lighter and sweeter than the original red Zinfandel wine. Zinfandel wines are best served with tomato-based pastas, pizza and grilled meats.

Shiraz
Shiraz (pronounce shi-raz) or Syrah (pronounced sah-ra) are both names of the same variety of wine. A Shiraz can be produced into some of the world’s finest, deepest and darkest red wines with intense flavours. You can expect the taste of wild black-fruit such as blackcurrant as well as a peppery flavour. A Shiraz is a wonderful companion to a red meat dish such as steak, beef, wild game and stews.

Merlot
Merlot (pronounced mer-lo) is a great “introductory” wine for new red-wine drinkers as it is easy to drink and quite a soft wine. This wine is lower in tannin and takes a shorter time to mature. Typically, a Merlot has hints of black-cherry and herbal flavours are also detected.

Cabernet Sauvignon
A Cabernet Sauvignon (pronounced ka-ber-nay so-vee-nyon) is considered to be one of the world’s best varieties. This wine is served best with simply prepared red meat, is rather dry and tastes of cherry, black currants, tea leaves or tobacco. This wine is also high in tannin, which means that it will age very well.

Pinot Noir
Pinot Noir (pronounced pee-no nwar) is lighter in colour and softer in texture than either Cabernet or Merlot and has less tannin. Tastes include hints of cherry, strawberry and plum. This wine is often paired with foods such as grilled salmon, chicken and lamb.

Sangiovese
Sangiovese (pronounced san-gee-o-ve-zee) is a dry red wine – full bodied and high in tannin. This wine may contain a hint of fruit such as berry and plums, violets and sometimes nuts . Sangiovese is a wonderful partner to Italian food or other Mediterranean-style cooking.

Now that you have the basics of Red and White wines covered, you should be able navigate your way around a restaurant’s wine list without feeling completely out of your depth. Join us next time as we delve into the slightly more decadent world of Champagnes, Ports and Sherries.