Red Wine Crash Course: How Red Wine is Made, Varietals & FAQs
Just in Time for Red Wine Day
Red wine may look straightforward in the glass, but it’s anything but. Bold, silky, spicy, juicy, and earthy — red wines come in a dazzling range of flavors, textures, and personalities that often surprise even seasoned wine lovers.
And with Red Wine Day just around the corner (August 28), it’s the perfect time to explore how red wines are made, what influences their rich flavors and tannins, and how to choose the perfect red wine for your palate or pairing.
Whether you’re new to red wine or looking to sharpen your tasting skills, this crash course will take you from “I guess I like Cabernet Sauvignon” to “I’m craving a juicy Zinfandel or a delicate Pinot Noir with hints of spice and oak.”
Grapes and Harvest: The Start of Red Wine
- Red wines come from red or black grape varieties.
- The juice inside most red grapes is clear or lightly colored—like white wine juice—though a few varieties have naturally pigmented juice (e.g. Alicante Bouschet).
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Red grapes are often harvested later than whites to develop fuller body, higher sugar levels, phenolic ripeness (flavor development) and balanced acidity, essential for bold flavor and aging potential. If harvested too early, flavors seem underripe or “green.”
Crushing and Fermentation — The Heart of Red Wine Making
This is where red wine really diverges from white wine, setting the foundation for its color, tannins, and structure.
- Crushing and Destemming: Grapes are crushed to release juice. Some winemakers include stems in fermentation, known as whole cluster fermentation, which adds extra tannins and spicy, herbal notes. For example, many Burgundy Pinot Noirs and Beaujolais Crus use this method for complexity.
- Fermentation with Skins: Red wines ferment with skins and seeds, extracting anthocyanins (color) and tannins (structure) and flavors (from phenolic compounds). Longer skin contact creates fuller-bodied wines with firm tannins, like a rich Napa Valley Cabernet Sauvignon.
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Fermentation Vessels and Their Effects: Winemakers carefully select fermentation vessels to shape style:
- Stainless Steel Tanks: Preserve bright, fresh fruit flavors with crisp tannins. Used in lighter reds like Beaujolais Nouveau or fruit-forward Pinot Noir.
- Concrete Tanks: Provide stable temperatures and gentle micro-oxygenation, softening tannins and adding subtle texture without oak flavor. Popular for modern Rhône blends and some natural wines.
- Oak Barrels: Less common for fermentation but used by some to add early oak influence—vanilla, spice, and toast—while softening tannins. Wines labeled "barrel fermented" or oak-aged Syrah often use this method.
- Cap Management: During fermentation, grape skins float as a "cap." Winemakers perform punchdowns (pushing the cap down) or pumpovers (pumping juice over the cap) to extract color, tannins, and flavor intensity. Bold Zinfandels often receive aggressive punchdowns.
- Racking, Fining, and Filtration: After fermentation, the wine is transferred (racked) off sediment (lees) for clarity and flavor refinement. Optional fining and filtration remove harsh tannins or particles. Wines labeled "unfiltered" skip these steps for fuller texture.
Aging — Shaping Flavor and Texture
Aging is where the wine develops complexity, softens, and gains character.
- Stainless Steel Aging: Maintains bright, fresh fruit without adding oak flavors. Used for young, lively reds like some Pinot Noirs and Beaujolais.
- Concrete Aging: Offers gentle oxygen exposure that softens tannins and adds minerality and creaminess without oak influence. Common in Rhône-style and natural wines.
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Oak Barrel Aging: The most traditional aging method for reds, barrel aging contributes:
- French Oak: Delicate spice, cedar, and fine tannins found in classic Bordeaux and Burgundy.
- American Oak: Bolder vanilla, coconut, and sweet spice notes, typical of California Zinfandels, Spanish Wines, some California Cabernet Sauvignons.
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Hungarian Oak: A balanced profile with gentle spice and soft tannins favored by some Eastern European producers.
- Aging Duration: Time in barrel ranges from a few months to several years; longer aging smooths tannins and integrates flavors. For example, Reserve Rioja wines age 18-24 months for depth and elegance.
- Malolactic Fermentation (MLF): Almost always performed on reds, MLF converts sharp malic acid into softer lactic acid, resulting in a rounder, creamier mouthfeel. Malolactic fermentation in red wines is often indicated texturally - flavors aren’t sharp or pointed, integrated, muted, and mellow - like a sauce that “marinates” overnight. Wines with soft and plush texture, like some Pinot Noirs, undergo this process.
Bottling & Bottle Aging – The Final Chapter Before Your Glass
Once a red wine has finished fermentation, aging in oak or other vessels, and been clarified, it’s ready to be bottled. But the story doesn’t always end there—some wines are made to be enjoyed right away, while others benefit from more time to evolve in the bottle.
At Bottling:
- Filtering & Fining: Winemakers decide how much to polish the wine—some filter for clarity and stability, others keep things more rustic to preserve texture.
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Sulfur Dioxide (SO₂): Often added in small amounts to protect against spoilage and oxidation during storage.
Bottle Aging – What Happens in the Dark:
- Integration of Flavors: Tannins soften, fruit aromas shift from fresh and bright (think cherries and berries) to more complex, savory notes (dried fruit, leather, tobacco).
- Color Changes: Young reds are vibrant purple or ruby; over time, they take on brick, garnet, or tawny hues.
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Aromatics Deepen: Primary fruit fades slightly as secondary (oak, spice) and tertiary (earth, dried herbs, mushroom) aromas emerge.
When It Matters:
- Everyday Reds: Meant for drinking within a couple of years after release—fresh, fruity, and approachable.
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Age-worthy Reds: Structured wines with high tannin, balanced acidity, and concentrated flavors (like Napa Cabernet, Barolo, or Bordeaux) can transform beautifully over 5–20+ years.
Pro Tip: Even wines not intended for decades of aging can benefit from a year or two in bottle after release. This lets the wine recover from “bottle shock” and reach a more harmonious place before you pull the cork.
Common Red Wine Varieties - What to Expect in the Glass
Cabernet Sauvignon
- Style: Full-bodied with firm tannins and medium acidity.
- Tastes Like: black currant, cedar, and green bell pepper.
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Pairs With: grilled steak, lamb, and aged cheeses.
Pinot Noir
- Style: Light to medium body with silky tannins, and medium/medium + acidity.
- Tastes Like: cherry, raspberry, earth, and mushroom.
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Pairs With: salmon, roasted chicken, and mushroom dishes.
Merlot
- Style: Medium-bodied, soft tannins, and approachable style.
- Tastes Like: black cherry, plum, and chocolate.
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Pairs With: pasta, roasted meats, and mild cheeses.
Syrah/Shiraz
- Style: Full-bodied with spicy, peppery notes and dark fruit flavors.
- Tastes Like: blackberry, plum, and smoky or meaty undertones.
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Pairs With: BBQ, game meats, and hearty stews.
Zinfandel
- Style: Medium to full-bodied, often jammy and fruit-forward.
- Tastes Like: berries, pepper, baking spice
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Pairs With: pizza, burgers, and spicy dishes.
Red Wine FAQs
Is the tannin in red wine what gives me headaches, or is it the addition of sulfur?
While many people suspect tannins—the bitter compounds that give red wine its structure—are to blame for headaches, the truth is a bit more complex.
- Tannins can cause headaches in some sensitive individuals because they interact with neurotransmitters, but this is relatively rare. Plus, tannins are found in many everyday foods and drinks like tea, dark chocolate, and some fruits.
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Sulfites (sulfur dioxide) are preservatives added to most wines (both red and white) to prevent spoilage and oxidation. Although sulfites sometimes get blamed for headaches, true sulfite allergies are very uncommon. In fact, many common foods contain higher sulfite levels than a glass of wine, including:
- Dried fruits (like apricots and raisins)
- Bottled lemon and lime juice
- French fries/fried potatoes
- Some processed or cured meats
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Other compounds such as histamines (naturally occurring in red wine) and alcohol itself are more likely culprits behind red wine headaches in sensitive people.
If you experience headaches after drinking red wine, it’s a good idea to try different styles, drink
How long can an opened bottle of red wine last?
Once you pop the cork, red wine starts interacting with oxygen, which slowly changes its flavor. Most red wines taste best within 3–5 days after opening if stored properly—re-corked or sealed and kept in a cool, dark place. Lighter-bodied reds (like Pinot Noir) may fade faster, while fuller-bodied, tannic reds (like Cabernet Sauvignon) often hold up a little longer. Using a vacuum pump or inert gas wine preserver can help stretch that window.
Why do they say red wine is good/healthy for you?
Moderate red wine consumption—think one 5 oz glass per day for women and two for men—is often linked to heart health thanks to antioxidants like resveratrol and polyphenols found in grape skins. These compounds may help support cardiovascular health by reducing inflammation and improving blood vessel function. That said, the benefits come from moderation; drinking too much wine can reverse those potential health perks.
Do any red wines pair with seafood? What should I look for?
Yes! The old “no red wine with fish” rule is outdated. The key is to choose lighter-bodied reds with low tannins and bright acidity so they don’t overpower the seafood. Pinot Noir is a classic with salmon or tuna, while Gamay (like Beaujolais) works beautifully with shellfish or lighter fish in tomato-based sauces. Look for reds described as fruity, fresh, or delicate rather than rich and oaky.
Why do some reds taste better with age?
Aging softens tannins and integrates flavors, creating complexity and smoother mouthfeel.
How should I store and serve red wine?
Store bottles horizontally in a cool, dark place. Serve reds slightly below room temperature (60–65°F) to showcase their aromas.
Celebrate Red Wine Day: Sippin Somm Picks
Celebrate Red Wine Day with boutique wines handpicked for style and quality. Whether you prefer bold Cabernets or silky Pinot Noirs, our expert-curated collection will elevate your experience.
Try our Red Wine Sampler Kit ($110 after automatic discount - limited quantities - limited time):
- Pinot Noir - “The Dude” by Canepa Koch (Russian River Valley, CA): Cranberry, raspberry, silky tannins, and soft acidity.
- Chianti Riserva Sangiovese - Tenuta San Jacopo (Tuscany, Italy): Cherry, plum, dried herbs, medium-bodied with lively acidity.
- GSM Red Blend “Cotes du Rhone” - “100%” by Xavier Vignon (Rhone Valley, France): Blackberry, black pepper, coffee notes, balanced tannins.
- Bordeaux Red Blend - “Notebook” by J Bookwalter (Columbia Valley, WA): Blackberry, plum, dark chocolate, smooth and spicy.
- Tempranillo “Crianza” - Bodegas Viyuela (Ribera del Duero, Spain): Black cherry, dried fig, vanilla, integrated tannins.
