Red Wine 101: Types of Red Wine, The Best Red Wines & How to Choose One
Types of red wine
Wine comes in many different hues, but red wines fill the most glasses around the world. In this guide, we’ll explore the most popular types of red wine and what makes each style different.
We’ll get to the heart of those all-important questions as we look at the different styles of red wines and the regions and nations that produce them. Glasses at the ready, and let’s introduce you to red wines that are right in your flavour zone.
What different types of red wines are there?
There are so many different styles for you to discover. Hundreds of different grape varieties that produce an incredible range of different flavours and characteristics. But there are broad categories that most will fall under:
Light and fresh red wines like Beaujolais, reds from cooler climate regions like the Loire Valley, Germany, Austria and certain cooler spots of Argentina and Australia.
Medium bodied reds with a harmonious balance of fruit, tannins (more on those later) and, if the wine is oak aged, creamy depth. These tend to be dry red wines, and classic examples include Bordeaux reds (also known as Clarets) and Rioja.
Big reds (sometimes called black reds) with deep colour, full body, lusty dark fruit flavours and mouthfilling richness. They are not outright sweet red wines, but they do have a little more residual sugar and juicy fruit. Southern France makes great examples like Cabalié and Rex Mundi while Australia offers up classics like Willowglen Shiraz .
Sweet red wines are a little less common. But if you do have a sweeter tooth, look out for the lightly sparkling reds of Lambrusco or go for a fortified red like Port. If you see words such as ‘Dolce’ or ‘Late Harvest’ on the label, you’re looking at a sweet red wine.
Mature reds which are wines that have been made not for immediate drinking, but to lay down for many years. Their flavours, depth and complexity gently unfurl over time. Look out for aged Claret, Rioja, Barolo and some of Australia’s finest reds.
What are the most popular red wine grape varieties?
The grape variety is one of the biggest factors influencing a red wine’s style. Here are the varieties you’ll see most often on wine lists…
Cabernet Sauvignon
Cabernet Sauvignon is one of the world’s most celebrated grapes, prized for its depth, structure and age-worthiness. Typically full-bodied, it delivers flavours of blackcurrant, plum and cherry, often layered with cedar, tobacco and spice from oak ageing. Naturally high in tannin and acidity, it produces wines that can be powerful yet refined.
Cabernet thrives in many regions – from Bordeaux, where it’s blended with Merlot for elegance, to California, Chile, Australia and South Africa, where it often takes centre stage with richer fruit.
Food-wise, it’s a brilliant partner for red meat – think steak, roast lamb or beef Wellington – as well as hard cheeses and hearty, savoury dishes.
Merlot is your go-to grape if you love reds with softness, approachability and generous fruit. It’s medium- to full-bodied with flavours of ripe plum, black cherry and red berries, often with hints of chocolate, spice and gentle oak. Lower tannins than Cabernet make it smooth and easy drinking, even when young.
Merlot is grown in many regions – it’s the star of Right Bank Bordeaux, notably Pomerol and Saint-Émilion, and shines in California, Chile, Italy and Australia. Styles range from plush and fruity to more structured and age-worthy, especially when blended with Cabernet Sauvignon.
At the table, Merlot is wonderfully versatile – perfect with roast chicken, pork, pasta dishes, mushroom risotto and soft cheeses, as well as lighter red meat dishes.
Syrah, known as Shiraz in Australia, is a bold, characterful grape that produces deeply coloured, full-bodied wines. It’s famed for flavours of blackberry, black cherry and plum, often wrapped in notes of black pepper, liquorice, smoked meat and spice. In cooler climates it can be savoury and elegant, in warmer regions it becomes richer, riper and more powerful.
Syrah has its roots in France’s Rhône Valley, where it makes revered wines like Hermitage and Côte-Rôtie, but it also excels in Australia, South Africa, Chile and California. Naturally robust, it can age beautifully, especially when it has been aged in barrel.
Syrah/Shiraz is perfect if you’re serving food with big flavours – grilled lamb, barbecued meats, spicy sausages, rich stews and pepper-crusted steaks are ideal matches.
Malbec is a richly flavoured grape known for its deep colour, plush texture and ripe black fruit. It offers flavours of blackberry, plum and blueberry, with notes of violet, chocolate and spice.
Originally from southwest France, Malbec has found its spiritual home in Argentina, where high-altitude vineyards produce expressive, fruit-driven wines with freshness and finesse. It’s also grown in Cahors, Chile and Australia, where styles range from robust and structured to juicy and approachable.
With its velvety tannins and generous character, Malbec is a natural match for grilled meats, especially steak, burgers and barbecue, as well as rich stews and hard cheeses.
If you’ve ever had a glass of Rioja, you’ve almost certainly tasted Tempranillo. It’s the king grape of Spain’s greatest red wine region and provides the backbone for reds from the much smaller Spanish fine wine regions of Ribera del Duero and Priorat. You’ll also find Tempranillo wines from Australia, Argentina, Portugal (as Tinta Roriz) and California.
It produces a range of wine styles, from young, fruity reds to complex, oak-aged reservas and gran reservas. Flavours often include cherry, plum, and red berries, with earthy, tobacco, leather, and spice notes developing with age.
Tempranillo wines pair beautifully with grilled meats, lamb, cured ham, tomato-based dishes, and hard cheeses.
Grenache is loved for its warmth, ripe fruit and silky texture. It delivers flavours of strawberry, raspberry and cherry, alongside spice and herb notes. Naturally lower in tannin, it produces supple, smooth reds that are easy to enjoy.
Grenache thrives in sunny regions and is a cornerstone of southern Rhône blends, including Châteauneuf-du-Pape, as well as wines from Spain and the south of France. And look out for Grenache from some of Australia’s cooler spots, a fresher, lighter style of Aussie red that’s winning awards galore Down Under.
Those lighter styles are lovely on their own (you can even serve them chilled) while bigger Grenache wines are superb with grilled meats, roast lamb, Mediterranean dishes, vegetable stews and anything with herbs or gentle spice.
This is the great grape of Chianti. Sangiovese is also Italy’s great all-rounder – bright, savoury and full of character. You’ll find flavours of sour cherry, red plum and cranberry, often accented by notes of herbs, leather, spice and a touch of earth. Naturally high acidity gives it freshness and food-friendly appeal.
Sangiovese is best known as the backbone of Tuscany’s finest wines, including Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano, though it’s also grown in parts of Australia and the USA. Styles range from vibrant and youthful to complex, structured and age-worthy.
And of course, Sangiovese shines with food – perfect with tomato-based pasta, pizza, grilled meats, roast chicken and hard Italian cheeses.
What are the best red wine regions and top red wine styles?
Red Bordeaux, or Claret, has defined ‘good red wine’ for centuries. It’s the most famous french red wine of all and is typically a blend of Merlot and Cabernet Sauvignon. Good Claret starts out firm and tannic but mellows and gains complexity with age.
The great red of Tuscany, famously bearing a black rooster on its neck label. Made from Sangiovese, you can expect cherry fruit, fresh acidity and savoury herbal notes. Excellent with tomato-based dishes, roast meats and rustic Tuscan fare.
Rhône wines range from spicy, elegant Syrah in the north that offer the best drinking red wine to generous Grenache-led blends in the south. Expect dark fruit, pepper and herbs, richness and warmth. A french red wine region famous for its reliability and value.
Great Rioja is all about a perfect balance of ripe fruit and creamy oak. Enjoy red berry fruit, spice and vanilla, with traditional styles offering savoury complexity and modern wines delivering riper, bolder fruit.
Barossa
Australia’s Barossa Valley is famous for its big bold Shiraz, delivering ripe blackberry fruit, chocolate and spice, with plush texture, impressive power and balancing freshness.
If you like a joyously fresh style of red, go for a simple Beaujolais (a red wine you can even serve lightly chilled). Quite simply, a nice red wine. If you’re looking for the region’s best red wines, choose a Cru Beaujolais like Fleurie or Morgan for greater richness and complexity.
Frequently Asked Questions
How do I pick a good red wine?
Which type of red wine is best all comes down to your personal taste preferences.
If you like light easy drinking, go for a Beaujolais or a Pinot Noir which has bright fruit and smooth texture.
Is rich, bold and powerful more your thing? Choose an Aussie Shiraz from the Barossa, a hearty Cabernet or a big, black red from southern France or Italy’s deep south.
If your palate likes savoury flavours and a touch of spice, open a good Rioja, a mature claret or serious Sangiovese-based red from Tuscany. These are bottles that fall under the category of best red wines.
Or do you enjoy a fruity, juicy, softer style? Try an easy-going Merlot or fruit-packed Californian Zinfandel.
One more thing to consider is the wine’s alcoholic strength. A red wine that’s under 12% will be a little lighter and easy going while wines at 13.5% or over tend to be richer and a little fuller in flavour.
What are tannins?
We’ve mentioned tannins a few times already. They’re the natural compounds (polyphenols) found in grape skins, seeds, and stems that provide structure, astringency (that dry, puckering feeling), and aging potential to serious wines in the category of best red wines. Tannic red wines also go brilliantly with rich, hearty food.
How long does red wine last once opened?
Bottled wine should still taste good up to six days after opening providing it’s resealed tightly and stored in a cool, dark place. Boxed red wine should last three to four weeks or a little longer if refrigerated.
What temperature should red wine be served at?
It all depends on the style. Lighter reds are best at 12-15°C (or, even after a 15-minute chill in the fridge). Bigger, more full-bodied reds a touch warmer at around 15-18°C – so just below most room temperatures.
What red wines go best with food?
What you’re cooking plays a big part in which red wine to open. If it’s a hearty meat dish such as char-grilled T-bone steak, go for a rich red with plenty of tannins such as Malbec or Cabernet Sauvignon. If you’re serving a rich stew, choose a big Rhône red or a juicy Aussie Shiraz.
Lighter dishes call for a wine with subtle flavours and textures that won’t overpower its flavours. Beaujolais or Pinot Noir will go beautifully with poultry dishes or richer seafood dishes. And if your meal has a touch of spice, go for a peppery Zinfandel or Syrah.
And don’t forget, classic wine regions produce red wines that go perfectly with its local cuisine. So, a classic Pinot Noir from the Burgundy region of France will go very nicely beef bourguignon. And if it’s pizza night, make sure you open a simple, food-friendly red from Italy.
Does red wine go off?
Yes — red wine can go off once it’s opened. If it smells like vinegar, wet cardboard, or tastes flat and sour, it’s likely past its best. Most red wines keep well for 3–5 days after opening if re-corked and stored in a cool place.
We hope you’ve enjoyed this brief journey through the world of red wine. But the real joy is in the tasting. Go to the Wine Flyer site, make use of your Avios and choose something delicious.
Shop Our Top Red Wines
We’ve created a helpful list of our top 10 red wines. Or, if you’re keen to try a variety of styles, explore our curated red wine cases, featuring bottles from renowned regions around the world - and collect Avios as you go.