Red wines can be confusing, especially if you are just starting to explore. One question we get asked is which food we like to serve with red wines. Our answer is…it depends.
Did you know there are many different types? Have you ever wondered how red and white wines differ? Are they made from the same grapes?
Keep reading for some simple facts.
As you probably know, red wine is made from grapes with black skins. The color can vary depending on how long the juice is fermented with those skins. You can have a lighter one or a deep, dark one or something in between.
The skins are also responsible for the tannins in the wine. Tannins are known as the dry, more astringent sensation in your mouth. You will find more tannins in a bolder, red wine.
Lighter ones will have a lower alcohol and fewer tannins. They tend to be higher in acidity and their red fruit flavors are more pronounced. Think pinot noir.
Medium red wines usually have both moderate alcohol and tannins. You can taste a blend of fruits. Think grenache and merlot.
Fuller ones have a higher alcohol and bolder tannins. The black fruits and spicy flavors can be found here. Think cabernet sauvignon, malbec, and syrah.
Red wine and food pairing is really a matter of what you like and do not like. There are some handy suggestions or guidelines, but ultimately it is what tastes you like. The following are just a few suggestions we have.
Bold, more full-bodied red wines usually go well with bigger foods. Think of juicy steaks, beef stews, and rich dishes. Lighter ones are a little more interchangeable with foods. They can be served with pasta dishes, chicken dishes, and pizza.
Usually, you want to serve these at what the old world called room temperature. Keep in mind, that is not what our definition of room temperature is today. Most wine experts agree that around 56 to 60 degrees is probably best.
For more information on wines we like, check out https://www.forkscorksandbrews.com/clairette/