SHADES OF RED
Red Wines. The most common types, how they differ from one another & what to eat with them.
It’s no secret that navigating wine lists or the shelves of your favourite wine store can be confusing and intimidating. You might know that you like Cabernet Sauvignon, but what about if you want to try something different, but not too different? How do you know which varieties are similar to what you like? Or what about all those wines that don’t have a grape variety on the label, how do you know what they will taste like? We’re here to help.
Below we’ll take you through 3 of the most common varieties, what other grapes you should try if you like them and things to keep in mind when you’re pairing them with food.
Let’s kick things of with the most planted red grape variety in the world, Cabernet Sauvignon.
Common descriptors to look out for include Black Cherry, Cassis, Eucalyptus, Capsicum, and Oak.
You often hear words like tannic and big get thrown around when Cabernet Sauvignon is being discussed. So, what do they actually mean? When you taste wines, tannins are what makes your gums dry. Think of a cup of tea where the teabag has been left in far too long, or an underripe banana. Tannins are predominately found in the skins of the grapes, so the thicker the skins, the more tannic the wine. In the skins we also find colour, so it’s fair to say that most wines that have a really deep red colour, will have relatively high tannins, and those paler in colour will be slightly less tannic.
What about big? Some might think it’s an odd word to use for wine (unless it comes in a big bottle). But describing a wine as big typically refers to a few different components. Firstly, there probably is some oak influence. When wine spends time in oak, it adds certain flavours to the wine, like vanilla, coconut, and smoke. It also influences the texture if the wine, making it feel slightly heavier and rounder in your mouth. The other contributing factor to ‘big’ could be alcohol. Alcohol is viscous, so wines that are higher in alcohol have more viscosity, in wine terms – more ‘body’. This is why wines with high alcohol often are referred to as full bodied or big.
If you like Cabernet Sauvignon, some interesting alternatives to try would be Malbec, Touriga Nacional and Aglianico.
Are there wines that are made from Cabernet Sauvignon, but don’t say so on the label? There sure are! Cabernet Sauvignon is one of the most common varieties in red wines from Bordeaux. It is typically blended with a portion of Merlot, but most wines will have some Cabernet Sauvignon in them.
Another big and bold grape variety that we all know and love (especially here in Australia), is Shiraz, also known as Syrah.
Firstly, it’s important to clear up that Shiraz and Syrah is the same grape variety. It just uses different names depending on where it comes from. France = Syrah, Australia = Shiraz.
Common descriptors include Pepper, liquorice, blackberry and black cherry.
Shiraz, just like Cabernet Sauvignon tends to be quite tannic, and it often also has some oak involved in the wine making, so aromas of vanilla, coconut and smoke are not uncommon.
As mentioned, Shiraz is the Aussie name for this variety, and in France is called Syrah. The main region for Syrah in France is the Northern Rhone, where it is the only permitted red variety. This means that when you see red wines from the Northern Rhone, they will exclusively be made from Syrah. But just like most other European wines, it won’t say on the label. Instead, look for names like Crozes-Hermitage, Cote-Rotie, Saint-Joseph, or Hermitage. Syrah will typically play a part in wines from the Southern Rhone, although they allow other varieties to be blended in with it. You can also expect it to be part of the blend for wines labelled Cote Du Rhone.
There is a slight difference in style between Shiraz and Syrah, and sometimes you see wines made here in Australia labelled as Syrah. This is the winemaker’s way of indicating a different style to you, the customer before you buy the wine. These wines tend to be a little bit more elegant, and peppery, whilst the Shiraz wines are a bit richer and riper in style.
If you like Shiraz or Syrah, some interesting alternatives to try would be Mourvedre, Zinfandel or Petit Verdot.
And then there’s Pinot..
Pinot Noir is currently one of the most popular red varieties out there. And it’s easy to see why! Its wonderfully perfumed, elegant, almost savoury flavours, combined with its crunchy high acidity makes it very easy to love.
Acidity in wine comes from the pulp on the grape and a simple way of determining if a wine is high in acid, is to have a mouthful, swish it around your mouth for a bit and after you swallow, lean your head forward and see how much you are salivating! Sounds ridiculous, but it works every time! Pinot Noir also has thin skins. This means it’s quite low in tannins and pale in colour. All in all, very different from the two other varieties we’ve looked at.
Pinot Noir thrives in a cool climate, which is why we mostly see it from regions where it doesn’t get too hot. New Zealand, Tasmania, and of course, Burgundy in France. Pinot Noir is the only red variety allowed in Burgundy. This means that any red wine from there, will be exclusively made from Pinot Noir. But it will never say so on the label.
If you like Pinot Noir, some interesting alternatives to try would be Gamay, Grenache or Corvina.
Food Pairings
SO, how do we pair these wonderful wines with our meal? Instead of listing certain dishes to pair with these wines, let’s look at some simple guidelines you can use for food and pairing in the future no matter the wine or food! Wine and food is all about structure – Acid, tannin, sweetness, salt, umami, bitterness etc. There are a few simple ways you can ensure that you (almost) always get the pairing right.
Sweet or umami flavours in food makes the wine seem more drying and bitter, more acidic and less sweet and fruity. These are flavours aren’t considered wine friendly. A rule of thumb when pairing desserts with wine is to go with a wine that has more sugar than the food. Example wines include a German Auslese Riesling, Sauternes and Tokaji Aszu.
Salt in food is magic for wine. Especially for wines with a lot of tannins. Salt makes the wine less drying and bitter, less acidic and fruitier and adds to the perception of body. Example wines include Cabernet Sauvignon, Shiraz, Malbec and Nebbiolo.
3. Acid in food is also what we considered ‘wine friendly’. It makes the wine less drying and bitter, less acidic and sweeter and fruitier. Wines with a lot of acid are great for foods that are high in fat. It helps cut through the fat and ‘cleanse’ your palate. Example reds wines: Cabernet Sauvignon, Nebbiolo. Example white wines: Riesling, Gruner Veltliner, Sauvignon Blanc.
4. Another good rule to stick to is to match flavour intensity. If you have a food that has very strong, rich flavours, it’s smart to pick a wine that is not too subtle and would get overwhelmed by the food flavours. Example wines to consider are Big reds (Cab, Shiraz and their alternatives) Gewürztraminer, Riesling and Sauvignon Blanc.
5. Finally, for food with a lot of heat (as in chilli), stick to a wine that is lower in alcohol. Alcohol tends to increase the heat from the chili and make it even hotter. Consider wines from cooler climate (Northern Europe, Tassie, NZ) and wines with some residual sugar (Some German Rieslings, Some Gewürztraminer, Prosecco).
