Which red wine? Not only difficult to say, but also hard to decide, choosing a bottle of red wine to drink often a dilemma. We’ve put together flavour notes and food pairings for 10 red wine varieties we love.

I don’t know – and wouldn’t care to know – how much time I’ve spent staring at the rows of wine on the shelves of shops over the years. Who knows how many times I’ve reached for a bottle only to pull back at the last minute, selling the dummy, feigning the pass.

I know how many times I’ve gone into a store, immediately reached for a bottle and left with my purchase.

That’s easy: zero.

Choosing wine is a deliberation that takes time, scrutiny and much chin-scratching.

To help with the whole process, we’ve put together a list of red wine types – varietals if you don’t mind – to hopefully speed up your decision-making and reduce the chance of the store owner thinking you’re casing the joint to rob it.

10 red wine types and what they’re like

1. Shiraz – big, rich and packed with flavour

Shiraz is famous for its powerful depth of flavour and there’s a big fanbase for these Shiraz ‘monsters’ from places like the Barossa Valley in SA.

However, there seems to be a move to more medium-bodied Shiraz from places like the Hunter Valley in NSW.

Flavours to expect:

Shiraz generally has red and dark berry flavours, chocolate and earthiness – especially as the wine gets older. There’s generally more tannin in Shiraz, which makes it drier.

For some recommendations and a more in-depth look at this noble grape, check out our Shiraz overview here.

Drink and eat:

Christina and I love a big Shiraz just on its own, but pairing a full or medium-bodied Shiraz with red meat or a rich tomato-based pasta dish is a lot of fun. Here’s more on what food works with Shiraz.

2. Cabernet Sauvignon – bold, spicy and popular

Another ‘big’ wine, Cab Sauv is in fact the most loved (and most recognised) red wine around the world.

This wine came about in the 17th Century when Bordeaux winemakers crossed Cabernet Franc and Sauvignon Blanc grapes to create this popular portmanteau wine.

Flavours to expect:

Plenty of bold flavours and strong tannins come out of this wine. Expect cassis, currants and herbs in a good Cabernet Sauvignon, with firm, peppery finish and spicy ginger.

Drink and eat:

Similar to a Shiraz, a Cab Sauv goes well with rich, dark meats and roasts, but also blue cheese and cigars.

3. Pinot Noir – nuanced, aromatic and fashionable

Pinot Noir has found popularity recently, proving that palates are moving toward a more medium-bodied, lighter red wine.

This varietal is also known for its brattiness. Hard to grow and turn into wine, Pinot Noir is also troublesome in the glass. Amazingly, in the wrong shaped glass, flavours in a Pinot Noir can change from delicious to formic.

I wouldn’t have believed it if I hadn’t experienced it myself.

Flavours to expect:

A good Pinot Noir is a beautiful thing – and even an ok one is pretty good! Delicately perfumed, and flavoured with black and red cherry, raspberry, currant, blackberry, and vanilla from the oak.

Click here for more on Pinot Noir.

Drink and eat:

Because of its delicate nature, Pinot Noir goes well with lighter meats like pork or even chicken. It works really well with a cheese platter or even on its own.

4. Merlot – balanced, fruity and plump

A juicy wine originating in Bordeaux, Merlot is the jolly uncle of the wine world – though it can be incredibly expensive, not to mention supremely tasty.

Flavours to expect:

Wonderfully fruity and almost fleshy, Merlot is a delicious medium-bodied red.

Drink and eat:

Merlot is a versatile wine and easily paired with anything from barbecued meats to grilled vegetables. Its sweetness would go well with spicier foods too.

5. Grenache – sweet, peppery and under-appreciated

I feel a bit sorry for Grenache. It’s usually found in the mighty GSM blend with Shiraz and Mourvèdre to make a solid faithful wine option.

But on its own, Grenache has so much to offer. It’s just a bit harder than most grapes to grow and process.

Flavours to expect:

Sweetness, depth and pepper greet you and keep you company all the way with a glass of Grenache.

Drink and eat:

Easy to enjoy on its own, Grenache will also suit dishes with a bit of spice – though a lamb shank cooked with a touch of star anise is king.

6. Tempranillo – bright, earthy and easy-drinking

Straight from the Rioja region of Spain, this wine has also been growing in Australia for some time now. Perhaps its pronunciation (“temp-renee-yo”) puts people off!

Because it’s still medium to full-bodied, it’s surprising how easy-drinking this wine is.

Flavours to expect:

Lower acidity (which doesn’t mean sweet btw) and flavours full of fruit means this wine goes with a lot of foods, which is what its primary purpose is. But by itself, Tempranillo expresses plum strawberry, cherry and herbs.

Drink and eat:

Being so quintessentially Spanish, this wine works tremendously with jamon iberico, mature Manchego cheese and/or roast or barbecued lamb.

7. Sangiovese – sharp, agile and fun

Italy’s darling, Sangiovese is also making headway into Australia. An elegant, medium-bodied red but with plenty of punch, Sangiovese is one of those wines that fits with many and most situations where wine is called for!

Flavours to expect:

Find cherry, herbs, tomatoes and even some earthy tea flavours in a Sangiovese. Aussie-made versions also tend to be fruitier and higher in alcohol than their Continental kin.

Drink and eat:

This wine is versatile and easy to enjoy. Imagine what you’d like to have on your table as you dine in the Tuscan countryside and that’s what you should eat with this wine.

8. Pinotage – earthy, concentrated yet spry

Mainstay of South African wines, Pinotage is a splice between Pinot Noir and Cinsaut, which used to be called Hermitage. It’s only been around since the mid-1920s and was designed to have the flavour profiles of Pinot Noir with the stability of Cinsaut.

Flavours to expect:

Smoky, earthy flavours mix with blackberries, balanced acidity and a solid medium body. Sometimes there’s a tropical fruit – even banana – note.

Drink and eat:

You can treat this wine the same way you would a Pinot Noir, though there’s enough power in Pinotage for it to stand up to richer dinners you’d eat with a Shiraz.

9. Petit Verdot – deep, floral yet full-bodied

Often described as a majestic wine, Petit Verdot’s complexity, structure and depth makes you wonder why this varietal hasn’t been more prominent in Australia before now.

This is a must for red wine enthusiasts.

Flavours to expect:

Crimson colour suggests intense flavours of blueberry, well-built tannins and a full body.

Drink and eat:

Rich meat dishes, strong cheeses and even spicy foods do well with Petit Verdot. It’s solid tannins cutting through heat, complex flavours and fat easily.

10. Chambourcin – responsive, approachable and berry-driven

Still to make a dent in the Australian market since its arrival in the ‘70s, Chambourcin has the potential to become very popular here.

Initially quite a sweet wine, winemakers used it to make port or to blend with drier wines, but removing the residual sugars has shown the fruit in its true form.

Flavours to expect:

Big, juicy flavours without the big body or tannins you find in Shiraz or Cab Sauv, Chambourcin hides raspberry, plum and even cranberry notes in its inky depths.

Drink and eat:

Quite versatile to food, Chambourcin can go with a firm or dark meat fish dish, roast chicken or even grilled veggies. It also works well with slow-cooked red meats.

Red wine and food is always an easy coupling, but it can be hard to decide what is the best match.

Here’s our advice on red wine and food pairings.

Do you have a favourite red? What do you eat with it… or do you just enjoy it on its own?

The post Which red wine? Our guide to 10 red wine varietals appeared first on Mr and Mrs Romance.