Red Wine

For a lighter, fresher red, look for grapes such as Pinot Noir, Gamay or Frappato, which tend to offer bright fruit and plenty of freshness. If you prefer something richer, grapes such as Malbec, Syrah and Cabernet Sauvignon can bring darker fruit, spice and more structure. Somewhere in between, varieties such as Sangiovese, Grenache and Tempranillo offer a huge range of styles. These are useful starting points rather than rules — producer, region and winemaking can make the same grape taste remarkably different.

Red wine can be wonderfully versatile with food. Lighter reds such as Pinot Noir and Gamay work well with poultry, mushrooms, charcuterie and dishes where you don’t want the wine to overpower the food. Medium-bodied reds are great with pasta, pizza and grilled meats, while richer, more structured wines suit roast beef, lamb and slow-cooked dishes. For spicy food, softer, fruitier reds with moderate tannins are often a better choice than something very powerful.

Some of the most interesting red wines come from grapes and regions that don’t always get the attention they deserve. Look beyond the familiar names and you might discover grapes such as Mencía, Nerello Mascalese, Xinomavro or Zweigelt, alongside exciting wines from less obvious corners of classic regions. Small producers are often a particularly good place to look, making distinctive wines that reflect their vineyards, local traditions and individual approach.