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Red Wine
Top red wine varietals: |
Red wines come in all different varieties and are often classified by texture, whether it be light-, medium- or full-bodied.As the texture scale rises from light to full, you can generally expect scales for color (from light red to dark red), ageability (from wines to drink right away to wines that should be aged), and tannin level (from low to high) to rise concurrently. Also, a wine’s texture usually dictates the foods with which to pair it. Light-bodied reds include Beaujolais, Chianti and some Pinot Noirs; they generally pair well with meatier fish (salmon and tuna) and chicken. Medium-bodied wines include some Bordeaux (Crus Bourgeois), and Syrah, Malbec and Merlot made in a lighter style; they often pair well with game birds, veal and pork chops. Full-bodied wines, such as Barolos, high-end Bordeaux, most Cabernet Sauvignons and many Zinfandels, pair well with heavier meats such as steak, lamb and game. |
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5 Result(s)
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Fort Ross Pinotage
2003 / 750 ml.
United States | Sonoma County | Sonoma CoastItem #50109Limited inventory.
7 bottles or less in stock; we will confirm your order by email. -
Ken Forrester Petit Pinotage
2007 / 750 ml.
South Africa | Coastal Region | StellenboschItem #48245 -
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Robertson Winery Pinotage
2009 / 750 ml.
South Africa | Breede River Valley | Breede RiverItem #61677
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5 Result(s)
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