The most popular types of red wine

In all its versatility and complexity, red wine is a beloved accompaniment to a wide array of occasions and cuisines. While there are hundreds of different varieties to choose from, certain types stand out due to their popularity. These top-tier choices owe their status to global consumption, their exceptional quality and ready availability. Let's delve into the world of red wine and explore some of the most popular types gracing the world's wine glasses.

Merlot

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Merlot, famed for its velvety texture and plump, juicy flavours, is an exceptional red wine grape variety with roots in the Bordeaux region of France. The prime regions for cultivating merlot are France and Italy, its traditional homes, and the New World wine regions of California, Washington, Chile and Australia. Each region's unique character adds depth and diversity to this adaptable grape. This grape's versatility is evident in its ability to marry well with other grape varieties, particularly the robust cabernet sauvignon. Merlot holds a prominent position as one of the most widely planted grape varieties across the globe.

Merlot has a chameleonic nature, offering a spectrum of wines that range from light and fruity, perfect for a summer's afternoon, to rich and complex, ideal for the most discerning palates. A medium body and moderate acidity characterise merlot wines, balanced beautifully with their low tannin content. 

Merlot shines as a gastronomic ally, pairing seamlessly with various cuisines. It lends itself particularly well to roasted meats like lamb, beef or duck, enhancing and deepening their rich flavours. Dishes with mushroom, tomato, or cheese-based sauces find a faithful companion in merlot, with the wine's fruity undertones complementing these elements beautifully. Furthermore, merlot's adaptability extends to lighter fare such as salads, pasta and even pizza, provided the dish's flavours are balanced with the acidic or spicy. In essence, merlot is an accomplished all-rounder, offering a flavour profile that is just as delightful on its own as it is when paired with a carefully selected dish.

Cabernet sauvignon 

Cabernet sauvignon, a celebrated red wine grape variety, enjoys immense popularity worldwide. The origins of this grape, recognised for its deeply rich colour, full body and intricate fusion of flavours such as blackcurrant, plum, cedar and spice, can be traced back to the Bordeaux region of France. It's frequently blended with other grape varieties, most notably merlot and cabernet franc, to create stunningly complex wines.

However, cabernet sauvignon's adaptability shouldn't be underestimated. It thrives across different climates and soils, leading to its cultivation in several regions worldwide, including Australia, Chile, South Africa and the US. This adaptability doesn't just impact its growth; it also introduces subtle nuances to the flavour profiles of wines produced from these various regions.

One of cabernet sauvignon's most admirable traits is its ageing potential. As the wine matures, it develops an additional layer of nuance and elegance, making it a favourite amongst wine connoisseurs. Furthermore, its bold characteristics make it an excellent accompaniment to rich dishes. Whether you're enjoying a succulent steak, a hearty lamb dish, an assortment of cheeses, or chocolate, cabernet sauvignon is an impeccable partner.

Syrah/Shiraz 

Syrah, or shiraz, is a dark-skinned grape variety that gives rise to beautifully deep-hued red wines. One of its defining characteristics is a distinctive peppery finish, which adds a unique touch to its rich profile. The roots of syrah can be traced back to southeastern France, yet today, its vines have spread across the globe, with Australia and South Africa boasting particularly significant plantings.

The style of syrah wines can significantly vary based on the climate they're grown in, and the winemaking techniques utilised. When cultivated in cooler climates, syrah tends to produce lighter wines, infused with delicate aromatics and imbued with an elegant touch. Conversely, the wines lean towards a fuller body in warmer climates, boasting fruity and spicy tones that captivate the palate.

Some of the finest syrah wines emerge from France's Rhône Valley, the Barossa and Clare Valleys in Australia, and South Africa's Swartland and Coastal Region. These places have garnered global acclaim for their mastery in crafting expressive syrah wines that encapsulate the unique characteristics of their respective terroirs.

Regarding food pairing, syrah's robust nature and dynamic flavour profile make it a natural match for dishes featuring venison, duck, lamb, and beef. So whether it's a festive roast or a comforting stew, a glass of Syrah will surely enhance the culinary experience.

Malbec 

Malbec, the jewel of red wines, is derived from a vivid purple grape variety that first sprouted in the southwestern terrain of France, particularly the small Cahors region, and it was originally known by the names cot or côte noir. Over time, this hardy vine has migrated to other parts of the world, including Argentina, Chile, South Africa and even the verdant vineyards of the UK.

Malbec also holds the distinction of being one of the six esteemed grape varieties permitted in the elegant blend of Bordeaux red wine. A glass of malbec offers a striking sight, its hue ranging from intense purple to softer shades of violet, reflecting its bold personality.

The bouquet of a malbec wine is nothing short of a sensory delight. It entices with robust aromas of blackberries, plums and cherries, balanced with a hint of violets. The more discerning noses might also detect whiffs of chocolate or coffee, adding to its complex allure.

In terms of body, malbec wines tend to reside on the medium to full spectrum. They come with a moderate to high alcohol content, a low to medium acidity and medium to high tannins. This makes them exceptionally balanced wines, appealing to a broad range of wine lovers.

Malbec wines' rich character makes them a fantastic pairing partner for red meat dishes like steak, lamb or barbecue. They also complement the richness of cheeses and even the sweetness of chocolate. A glass of malbec can transform any meal into a delicious culinary experience.

Pinot noir

The origins of pinot noir, a widely revered grape variety, can be traced back to France. This red grape cultivar holds the limelight in producing some of the most exceptional wines hailing from the celebrated regions of Burgundy and Champagne. The term 'red Burgundy' is often synonymous with pinot noir, given that most red wines from Burgundy are crafted exclusively from this grape. Covering approximately 38% of Champagne's vineyards, pinot noir is the most dominant variety in the renowned sparkling wine region. Its name is derived from the French words for 'pine' and 'black,' referencing the pine-cone shape and dark hue of its grape clusters. 

Pinot noir grapes are no longer limited to France and are now cultivated in many wine regions around the world. In Germany, under the name spätburgunder, pinot noir yields fascinatingly structured and elegant wines. Despite its relatively cooler climate, England has increasingly embraced this grape variety, especially for producing highly acclaimed sparkling wines. English pinot noirs, both sparkling and still, are renowned for their bright acidity and delicate, fresh berry flavours.

In the US, pinot noir is predominantly found in Oregon and California's cooler regions, such as Sonoma Coast and Santa Barbara, where red wines are noted for their complexity and elegance. Australia and Tasmania have also produced acclaimed pinot noirs with distinct, region-specific characters. Meanwhile, New Zealand's Central Otago and Martinborough regions offer pinot noirs that combine the fruit-forward profile typical of New World wines with the structure reminiscent of Burgundy. Despite the challenges in cultivating this particular grape variety, these global undertakings reflect the universal admiration for the unique wines that pinot noir can produce.

Pinot noir's charm doesn't end with its diverse manifestations across the globe. Its elegance and balance make it a versatile partner at the dining table. Pinot noir wines are characteristically medium-bodied with bright acidity, allowing them to cut through richer dishes while complementing lighter, leaner cuisines. They are especially compatible with duck, chicken, grilled salmon, mushroom-based dishes and mildly spiced vegetarian fare. Soft cheeses like Camembert or Brie also pair beautifully with the subtle complexity of pinot noir. 

Sangiovese

Sangiovese is a vibrant, adaptable grape variety known for its flavourful punch and affordability. Hailing from the picturesque landscapes of Italy, Sangiovese stands at the heart of many legendary wines, including the celebrated Chianti, the distinguished Brunello di Montalcino, and the regal Vino Nobile di Montepulciano. Sangiovese wines often have a medium to full body, elevated acidity and tempered tannins. At the same time, their aromatic profile tells an enchanting story of ripe red cherries, juicy plums, sun-kissed tomatoes, and an intriguing mix of leather, tobacco and herbs.

With its idyllic climate and unique soils, Tuscany serves as the traditional homeland of sangiovese. These grapes have been tenderly nurtured for centuries, yielding wines that encapsulate the charm and complexity distinctive to the region. But the sangiovese journey doesn't stop in Tuscany: it extends to other Italian regions such as Romagna, where it offers a different expression – lighter wines that pulsate with fruitier tones.

But Italy isn't the only home for sangiovese. Its tendrils have extended as far as Australia, where it basks in the warm climate, producing wines marked by greater intensity and ripeness. While these international adaptations bring something new to the table, they may somewhat veer from the quintessential sangiovese characteristics that make it truly unique and captivating.

With its high acidity and chameleon-like ability to complement a broad range of flavours, sangiovese is a champion at the dining table. Sangiovese slips in harmoniously whether you're serving up tomato-infused sauces, pizza, pasta, succulent grilled meats, cheese, or charcuterie. And if you simply wish to enjoy it on its own, as an aperitif or in good company, sangiovese will not disappoint.

Nebbiolo

Nebbiolo is a bold red wine grape variety with roots deeply entrenched in the picturesque Piedmont region of Italy. Renowned for crafting some of Italy's most illustrious and layered wines – the acclaimed Barolo and Barbaresco – nebbiolo is synonymous with complexity and heritage.

Nebbiolo wines exhibit an enticing ruby-red hue, which gracefully matures into a captivating shade of orange over time. They reveal a beguiling aroma, a mesmerising blend of blossoming roses, ripe cherries, aromatic anise and fine leather, drawing you into a sensory adventure.

Rich on the palate, Nebbiolo wines are characterised by a compelling interplay of high acidity and robust tannins, promising a remarkable ageing potential. Such full-bodied wines yearn for robust pairings – hearty, flavoursome dishes that can hold their ground against Nebbiolo's intensity. Think succulent cuts of beef, rich game meats, the earthy delight of truffles and mushrooms, and flavour-packed cheeses.

Grenache 

Grenache is a celebrated red wine grape variety, perfectly adapted to grow in hot and arid climates. Its roots lie in Spain, where it is fondly known as garnacha. Standing as one of the most extensively planted grapes worldwide, grenache offers an intriguing tapestry of flavours and styles.

Grenache yields full-bodied wines, typically high in alcohol and glycerol, which impart a pleasing sensation of sweetness and fullness. Dive into a glass of grenache and expect a burst of luscious red and black fruits mingled with exotic spices, fresh herbs and a whisper of white pepper.

But grenache isn't just used for red wines. It takes centre stage in enchanting rosés and fortified wines reminiscent of port, showcasing its versatility and adaptability. It serves as the backbone for many esteemed blends such as Rhône Villages and Châteauneuf-du-Pape from France and the captivating GSM (grenache, shiraz, mourvèdre) blend from Australia.

With its pleasant character, Grenache pairs splendidly with a range of dishes. Roast lamb, hearty beef stew, grilled vegetables, artisanal pizza and many cheeses are excellent accompaniments. 

Zinfandel 

Originally hailing from Croatia, zinfandel has become a darling of the Californian vineyards, producing some of the world's most distinctive and expressive wines. In Italy, this very grape is known as primitivo, thriving mainly in the sun-drenched region of Apulia.

The physical characteristics of zinfandel grapes contribute significantly to the wine's unique traits. The thin skin and small berries create a low skin-to-juice ratio, bestowing upon the wine a deep colour, significant tannins and a potential for high alcohol content. Additionally, zinfandel grapes ripen unevenly, leading to an intriguing mix of overripe, sweet berries and underripe, tart ones, adding layers of complexity and diversity to the wines.

Both the climate and winemaking style highly influences the wine's flavour profile. In cooler regions like Sonoma or Mendocino County in California, zinfandel wines tend to express a vibrant red berry palette, featuring raspberry and cranberry notes underscored by lively acidity. Conversely, in warmer areas such as Napa Valley, the wines lean towards luscious blackberry, plum or prune flavours, complemented by a pleasant sweetness. Cinnamon, clove, pepper or vanilla elements may emerge, depending on the oak ageing process.

Zinfandel shines in its versatility, pairing harmoniously with a wide range of dishes. It complements grilled meats beautifully, making it a perfect partner for ribs, burgers and lamb chops. Spicy cuisines such as Moroccan or Turkish also make exciting pairings. Cheese-based dishes, including pizza or grilled halloumi, find a delightful companion in a glass of zinfandel.

Barbera 

Barbera originates from Italy, a highly regarded red wine grape variety, holding the title as the country's third most-planted red grape, following sangiovese and Montepulciano. Recognised for its deep hue, robust body, low tannins and bright acidity, Barbera stands out as a versatile and highly complementary wine to various dishes.

The style of Barbera wines can vary significantly – from light and fruity to rich and layered – depending on factors such as the region, winemaking techniques and the extent of oak ageing. The Piedmont region, particularly the DOCG areas of Barbera d'Asti and Nizza, is famed for producing some of the most exceptional Barbera wines. In this region, Barbera grapes flourish in calcareous soils, resulting in wines brimming with vibrant aromas of red and black fruits, tinged with hints of spice and vanilla.

Although Barbera is fundamentally Italian, its cultivation isn't confined to Italy's borders. This grape variety has successfully spread to various wine-growing regions worldwide, including Argentina, Australia and California.

Barbera truly shines when paired with hearty dishes. Its vivacious character perfectly complements meat-laden meals with pork, lamb, duck and sausages. It also harmonises with pasta dishes featuring tomato or meat sauces. Vegetarian pairings are equally delightful, for example, mushroom risotto, cheese fondue and truffle dishes.