Beaujolais: A region in Eastern France that produces light, fruity, fresh-tasting red wines that are relatively low in alcohol. Beaujolais wines should be drunk while young.
Bordeaux: The Bordeaux region in France produces excellent red wines, especially in the districts of Médoc, Haut-Médoc, and St. Emilion. These wines are rich and complex.
Cabernet Franc: Cabernet Franc grapes are related to Cabernet Sauvignon, but they make for a lighter, fruitier wine. The wine is often blended with others, but sometimes sold as a varietal wine.
Burgundy wine (red): Burgundy is a region in eastern France that produces excellent red wines, but the Burgundy wines produced in the United States are usually inexpensive.
Barbera: A hearty red wine that’s usually blended into jug wines, but sometimes sold as an inexpensive varietal wine.
Cabernet Sauvignon: Cabernet Sauvignon grapes make a hearty, complex red wine that’s especially good with roasted meats and heavy stews.
Chianti: The real one comes from Tuscany and has a seal of authenticity on the neck. Italian Chianti is a hearty wine that’s great with Italian food.
Gamay Beaujolais: Name given to American red wines made mostly from Pinot Noir and Valdiguie grapes. It’s an unexceptional fruity wine.
Châteauneuf-du-Pape: This is a village in Provence that’s known for its excellent red wines, which are blended from as many as 13 grape varieties. These wines tend to be pricey.
Malbec: A mid season ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends.
Petite Syrah: A grape variety which produces an excellent red wine that’s very dark and often described as “peppery.”
Merlot: Hearty red wine that’s similar to a Cabernet Sauvignon, but softer and less tannic.
Pinot Noir : Red varietal wine. Making it is tricky business, as the quality varies tremendously. A good one will be expensive and sublime.
Sangiovese: The red grape variety that’s often blended with Cabernet Sauvignon to make Italian Chianti. California Sangiovesi is hearty and good with Italian food.
Rhône wine: Vineyards along the Rhône River in Southeastern France produce red, white, and blush wines, but they’re best known for their excellent red wines.
Syrah or Shiraz: This wine is called Syrah in Europe and America, and Shiraz in Australia. It’s a dry red wine that’s especially good with barbecued meats, sausages, strong cheeses, and spicy foods.
Rioja: A region in Northern Spain that’s known for its economical and fairly good red wines.
Zinfandel: A hearty red varietal wine that’s especially good with sausages and barbecued meats.
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