If you know which red wines you already like, the grape is the best guide to finding more. Each grape brings a typical body, level of tannin (the drying, grippy feel in your mouth) and set of flavours. Climate and winemaking then shift the style: the same grape tastes riper and fuller from a warm region and fresher and lighter from a cool one.
The table below gives a quick comparison. Pinot Noir, the lightest of the popular red grapes, has its own guide: Pinot Noir explained.
| Grape | Body | Tannin | Typical flavours | Well known regions |
|---|---|---|---|---|
| Merlot | Medium to full | Soft | Plum, cherry, chocolate | Bordeaux Right Bank, Chile |
| Cabernet Sauvignon | Full | Firm | Blackcurrant, cedar, mint | Bordeaux Left Bank, Napa Valley, Coonawarra |
| Shiraz or Syrah | Full | Medium to firm | Blackberry, pepper, spice | Northern Rhône, Barossa Valley |
| Malbec | Full | Medium | Dark plum, blackberry, violet | Mendoza, Cahors |
| Cabernet Franc | Light to medium | Medium | Red fruit, leafy, pencil shavings | Loire Valley, Bordeaux |
Merlot
Merlot is soft, round and fruity, with plum and cherry flavours and gentle tannins. That makes it easy to drink young and a good first step for people who find some reds harsh. In Bordeaux it dominates the Right Bank wines of Saint-Émilion and Pomerol, where it is usually blended with Cabernet Franc. Chile, Italy and southern France make plenty of good value, fruit forward Merlot. Browse the Merlot range.
Cabernet Sauvignon
Cabernet Sauvignon has small, thick skinned berries, which give deep colour, firm tannins and blackcurrant flavours, often with notes of cedar or mint. It is the backbone of the Left Bank Bordeaux blends of the Médoc and is widely grown in Napa Valley, Australia, Chile and South Africa. Young Cabernet can feel firm; food, especially red meat, softens the tannins. Many bottles are blends with Merlot, which rounds the wine out. See Cabernet Sauvignon.
Shiraz and Syrah
These are the same grape. Syrah is the French name, used in the Northern Rhône for wines such as Hermitage and Crozes-Hermitage, which tend to be savoury and peppery. Shiraz is the name in Australia, where the Barossa and McLaren Vale make riper, richer wines with blackberry and spice. Many producers elsewhere choose the name to signal the style. The grape is also part of Southern Rhône blends such as Châteauneuf-du-Pape. See Shiraz.
Malbec
Malbec came from south west France, where it is still the main grape of Cahors. It is now best known from Mendoza in Argentina, where high altitude vineyards give dark, plummy wines with soft tannins and a floral note. Argentine Malbec is a popular choice for barbecues and steak. See Malbec.
Cabernet Franc and blends
Cabernet Franc is lighter than Cabernet Sauvignon, with red fruit and a fresh, leafy edge. The Loire Valley makes it on its own in wines such as Chinon and Saumur-Champigny. Many reds are blends, which lets winemakers combine Merlot’s softness with Cabernet’s structure, or add Shiraz for spice. A blend is not lower quality than a single grape wine; most Bordeaux is a blend.
Serving reds
- Temperature: fuller reds such as Cabernet, Shiraz and Malbec show best at around 15 to 18°C, a little below a warm room. Lighter reds such as Cabernet Franc can be served a little cooler.
- Decanting: young, firm reds can open up after an hour in a decanter or jug. Older reds may have sediment; stand the bottle upright for a day and pour slowly, leaving the last of the wine in the bottle.
- After opening: recork and keep in the fridge, taking the bottle out a while before serving. Most reds keep for two to three days.
Matching reds with food
- Merlot: roast chicken, pork, pasta with tomato sauces, mild cheeses.
- Cabernet Sauvignon: roast beef, lamb, steak, hard cheeses such as mature Cheddar.
- Shiraz or Syrah: barbecued and spiced meats, sausages, game.
- Malbec: grilled steak, burgers, empanadas, smoky dishes.
- Cabernet Franc: charcuterie, roast vegetables, goat’s cheese.
A useful rule is to match weight with weight: lighter food with lighter wine, rich and fatty dishes with fuller wines whose tannins cut through the fat. Very spicy food can make high alcohol, tannic reds taste hot and bitter.
To decode the region names you will find on French and Italian bottles, see the guide to reading a wine label, and browse all red wines.
Quick checklist
- Start from a grape you already like and explore similar ones.
- Choose Merlot for soft, fruity reds; Cabernet for firm, structured ones.
- Look for Syrah from France for peppery styles, Shiraz from Australia for riper fruit.
- Try Malbec from Mendoza for dark fruit and soft tannins.
- Serve fuller reds at about 15 to 18°C.
- Decant young, firm reds; stand older bottles upright before pouring.
- Match the weight of the wine to the weight of the food.
Common questions
Which red wine is the smoothest?
Merlot and Malbec are usually the softest of the popular full bodied reds, with gentle tannins and ripe fruit. Pinot Noir is lighter and smooth too.
Is Shiraz the same as Syrah?
Yes, it is the same grape. Syrah is the French name and often suggests a more savoury, peppery style; Shiraz is the Australian name and often suggests riper, richer fruit.
Do I need to let red wine breathe?
Young, firm reds often taste softer after some time in a decanter or a large glass. Most everyday, fruit forward reds are ready to drink as soon as they are opened.
