Red Wine Types Explained

Red wine reduces coronary heart disorders, maintains the immune system, cuts down 'bad cholesterol', increases the level of 'good cholesterol' in the body and lessens the risk of blood clots. Apart from bearing anti-bacterial and anti-stress qualities, red wine also contains polyphenols (antioxidants in plants that many believe have a substantial amount of health benefits), resveratrol (a phytoalexin that exhibits both antioxidant and anti-inflammatory abilities) and flavonoids (any of a large class of plant pigments having a chemical structure based on or similar to flavone), which are known be among the powerful naturally occurring antioxidants.

Types of Red Wine

Malbec
All types of meat based meals, especially Cajun, Mexican, Italian, and Indian dishes, go well with this robust wine. Malbec, known as the great wine of Argentina, is a well-colored wine that tastes of plums, berries and spice.

Cabernet Franc
With blackberry, cherry and vanilla aromas, the Cabernet franc wine is best when cooled to 60º F. It goes with poultry and pasta, the tannin is soft and gentle, and its finish is smooth.

Sangiovese
Italian and other Mediterranean-style cuisines are best suited to be paired with the Sangiovese wine. This moderate delicate to strong wine characterizes itself with its fresh berry and plum flavors. It can also be taken with pork, red meat, fish, chicken, mature cheese and the taste goes higher when paired with lamb.

Beaujolais Nouveau
Produced in the Beaujolais region of France are the Germany grapes which are made into this red wine. Fruity, ester flavors of bananas and pear drops are the taste of the Beaujolais Nouveau. It is best when chilled to 55º F and taken with pastas, cheeses, salads and barbequed meats.

Merlot
Merlot wine is known for its low acidity, mellow softness and its pairing which goes with any kind of food. The wine has the aroma of blackcherry, plums and herbal flavors which fill the mouth with sheer delight!

Barolo
if you want to enjoy the rich and intense taste of the Barolo wine, let it be chilled at 60º F and serve with barbecued meats. Possessing a rich crimson color, it's an apt example of the types of red wines which get better and better with age.

Cabernet Sauvignon
Dark purple or ruby in color and having a delightful blend of intense aromas and flavors, the Cabernet Sauvignon enhances the taste of simply prepared meat, strong-tasting cheeses and dark chocolates.

Dolcetto
Soft, sweet, and slightly fruity wine, the Dolcetto is considered as an everyday drinking wine because of its soft tanning and suitability with any kind of food.

Pinot Noir
A light fruity wine, the Pinot Noir has the typical aromas of cherry, strawberry and plum. It is neither acidic nor tannic wine. Nothing like taking the wine with grilled salmon, chicken and lamb.

Barbera Wine
Know as a food friendly wine, the Barbera is low tannic and gives the taste of juicy black cherry and plum. It pairs fairly with many types of dishes but is best with any meal with a tomato sauce.

Zinfandel
The Zinfandel is a robust red wine with low to moderate acidity. Its taste is governed by the ripeness of the grapes which it is made of. Tomato-sauce pastas, pizza and grilled and barbecued meats go well with this berry and pepper-like flavor wine. However, the flavor majorly depends upon its freshness and heaviness.

From the above piece you got a brief glance of some of the major and fancied red wine types of the world. This discussion, however, holds not much of an importance, until you get to taste the rich flavor of each of these wines and decide on your favorite. So, spend some time shopping around, bring home some wine and add to the taste of your delicacies and to your health!