Red Wines: Styles, Structure, and Winemaking
Red wines ferment with skins (and often seeds/stems) to extract color, tannin, and phenolics. Style depends on grape variety, climate, maceration choices, oak regimen, and maturation.
Style Spectrum by Body and Tannin
Light‑Bodied (lower tannin, high drinkability)
- Typical grapes/regions: Gamay (Beaujolais), Pinot Noir (Burgundy, Willamette), Schiava, Poulsard, Zweigelt.
- Profile: Red berries, floral notes, bright acidity, minimal oak.
- Techniques: Whole‑cluster or carbonic maceration for lift and juiciness.
Medium‑Bodied (balanced fruit, acid, and tannin)
- Typical grapes/regions: Sangiovese (Chianti Classico), Tempranillo (Rioja), Grenache/Garnacha, Merlot, Barbera.
- Profile: Red/black cherry, herbs/spice, moderate oak impact; versatile with food.
Full‑Bodied (higher tannin and intensity)
- Typical grapes/regions: Cabernet Sauvignon (Bordeaux/Napa), Syrah/Shiraz (Rhône/Barossa), Nebbiolo (Barolo/Barbaresco), Malbec (Mendoza), Tannat, Aglianico.
- Profile: Dense fruit, firm tannins, structure for aging; oak maturation common.
Key Winemaking Levers
- Harvest Ripeness: Sugar/acid/phenolic balance defines alcohol, freshness, and tannin quality.
- Maceration: Cold soak, extended maceration, cap management (punch‑down/pump‑over), délestage shape extraction.
- Fermentation: Yeast choice, temperature, and oxygen management influence aromatics and texture.
- Oak & Aging: Barrel type (French/American), size, toast, and time modulate spice, vanillin, tannin integration; alternatives include concrete and amphora.
- Assemblage: Varietal vs blend (e.g., Bordeaux Left/Right Bank, GSM) for complementary structure and aromas.
Benchmark Styles and Cues
Burgundy Pinot Noir
- Light to medium body; red cherry, cranberry, violets; fine tannin; minimal new oak.
Rioja (Tempranillo‑led)
- Crianza/Reserva/Gran Reserva aging tiers; red fruit, dill/coconut from American oak; savory development.
Chianti Classico (Sangiovese)
- Sour cherry, florals, herbs; high acidity; tannin for food pairing; varying oak use.
Left‑Bank Bordeaux (Cabernet‑led)
- Blackcurrant, graphite, cedar; firm tannin; new French oak; long aging potential.
Napa Cabernet Sauvignon
- Ripe black fruit, plush tannin; pronounced new oak; powerful yet polished style.
Northern Rhône Syrah
- Black pepper, olive, dark berries; savory and structured; minimal new oak.
Barolo/Barbaresco (Nebbiolo)
- Tar and roses; very high tannin and acid; pale color yet profound structure; extended maturation recommended.
Malbec (Mendoza)
- Blackberry/plum, violet; softer tannin than Cab; generous fruit; often French oak influence.
Serving & Cellaring
- Temperature: ~14–18°C (57–65°F) depending on body and structure.
- Glassware: Larger bowls aid aromatics and tannin integration.
- Decanting: Useful for reduction, sediment management, and young tannic wines.
- Aging: Tannin, acidity, and fruit concentration determine potential; storage at ~12–14°C (55–58°F).