Even if they may not always comprehend it, most people like red wine. Even if you are ashamed to admit it, there are some wine consumers who couldn't distinguish between a merlot and malbec. That's okay, too! In order to increase your knowledge and perhaps change up your next visit to the liquor store, we're here to explain the various sorts of red wine.
Cabernet Sauvignon
Bold, sour, elegant, dry, and high in acidity: For "serious" wine consumers, this is a "serious" wine. It's also a good idea if you are purchasing a bottle or making a menu order. Although it may be complicated, the majority of casual wine drinkers are accustomed to consuming it.
ideal dish to serve it with: If your meal doesn't contain any fat or salt, the dryness of the cab will coat your tongue. Cabernet requires fat to cling onto. The default selection at a restaurant should be cabernet sauvignon.
Merlot
Compared to wines like cabernet sauvignon, merlot naturally produces a softer, smoother texture since it is fruity, soft, and palatable. However, that doesn't mean you can't like it. Give it a try!
ideal dish to serve it with: It can go with a variety of cuisines and doesn't necessarily need to be coupled with saltier, fatty things. This kind pairs well with foods that are vegetable- or tomato-based.
Malbec
Malbec is a wine that falls in between the strength of a cab and the fruity softness of a merlot. The best of both worlds are present. Malbecs are typically aged in oak barrels, which gives many of them a wonderful, toasted, smokey, graham cracker-like flavor. It can satisfy consumers on both sides of the cab and merlot aisle and is not expensive to grow.
The best thing to match it with is barbecue, brisket, pulled pork, or any dish that is sweet and sour. It's challenging to pair them with wine, but malbec does so quite well.
Pinot Noir
Pinot noir, which is smooth, silky, fruity, and slightly more complicated than merlot, is the second most popular wine overall, right behind cab. It is less aggressively tannic and has a lighter body than other wines. This makes it a respectable yet extremely drinkable wine. Pinot noir is fantastic if you're looking for something that's both reasonably affordable and a little bit more intriguing.
Best cuisine to pair it with: Tannins often give off an odd metallic, copper flavor when paired with Omega 3s and all the lipids in fish. Because it has very little tannin, pinot noir won't leave you with an off flavor. Ideally, serve it with some salmon with BBQ glaze.
Because they are genetically identical grapes, these two wine varietals are sometimes mistaken. Shiraz, an Australian mix, has a generally fuller character than syrah, which is typically associated with France.
Shiraz may taste rich and blackberry-like, with hints of plums or other dark fruits. Its French version might be a bit less complicated and tarter. Either option will certainly appeal to someone who enjoys red wine. This wine will undoubtedly impress a crowd.
ideal dish to serve it with: One of the uncommon red wines that go well with hotter dishes is this one. It has a strong fruit flavor and won't be overpowered by Indian or Thai cuisine. In fact, it will make the spice in your meal more prominent.
Sangiovese
Italian wine is generally much more sour, lighter in body, and more acidic than most of these other kinds. This is the most widely planted red varietal in Italy. It is astringent, savory, and dry. This wine is best paired with food rather than consumed alone because it can be a little harsh.
ideal dish to serve it with: Other than the majority of Italian cuisine, gamey meats pair superbly with sangiovese. In pork, venison, and duck, the wine aids in bringing out some sweetness. It pairs superbly with tomatoes, vinaigrette, and balsamic sauces and dressings, of course. With these heavier flavors, some wines can taste a little flat, but anything with an acidic component can go well with sangiovese.
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