Overview – The Red Grapes

Red grapes give red wines their colour, tannin structure and complex fruit. Tannins – polyphenols from skins, seeds and stems – give red wines their astringent mouthfeel and are crucial to ageing potential. Thick-skinned grapes like Cabernet Sauvignon produce powerful tannins; thin-skinned ones like Pinot Noir produce silky tannins. Acidity is equally important as in white wines and keeps red wine fresh and lively. Fruit aromas in red wines range from red berries (raspberry, strawberry) in cooler climates to dark berries (blackberry, cassis) in warmer ones. All grape variety knowledge builds on this triangle: fruit, tannin and acidity.