Red wines ferment with the grape skins. The skins give colour, tannin and much of the flavour. That's why red often feels more grippy and structured than white.
Light, medium or full
- Light — Pinot Noir: pale colour, red berries, low tannin, high acidity.
- Medium — Sangiovese, Tempranillo: cherry, herbs, some tannin.
- Full — Cabernet Sauvignon, Syrah: dark fruit, firm tannin, long finish.
Tannin is the key
Tannin is the dry, grippy feeling. Young, tannic wine can taste austere — but tannin softens over the years, and it's one reason great reds can age for decades.
Food and temperature
Red isn't served truly room-warm — 16–18 °C is usually best. Lighter reds enjoy a slight chill. Tannic wines love protein and fat, like a steak, which soften the tannin.
Learn to feel where the wine sits on the light–full scale and you already have half the answer to what it is.