Red Wine

- All Red Wine clear Wine Type filter
- Cabernet Sauvignon 811
- Pinot Noir 800
- Bordeaux Red Blends 641
- Other Red Blends 445
- Tempranillo 270
- Rhône Blends 220
- Sangiovese 205
- Malbec 162
- Syrah/Shiraz 161
- Nebbiolo 152
- Merlot 143
- Zinfandel 99
- Grenache 70
- Tuscan Blends 60
- Cabernet Franc 58
- Gamay 51
- Barbera 39
- Petite Sirah 28
- Other Red Wine 26
- Carmenere 22
- Montepulciano 21
- Mourvedre 21
- Dolcetto 20
- Nero d'Avola 15
- Mencia 15
- Nerello Mascalese 14
- Carignan 12
- Pinotage 9
- Primitivo 9
- Aglianico 8
- Bonarda 6
- Negroamaro 5
- Petit Verdot 5
- Agiorgitiko 5
- Cinsault 4
- Tannat 4
- Sagrantino 4
- Corvina 2
- Lagrein 2
- Touriga Nacional 2
- Valdiguie 2
- Alicante Bouschet 2
- Frappato 2
- Pais 2
- Blaufrankisch 1
- Freisa 1
- Gaglioppo 1
- Grignolino 1
- Refosco 1
- Schiava 1
- St. Laurent 1
- Xinomavro 1
- Zweigelt 1
- California 1410
- France 980
- Italy 752
- Spain 410
- Argentina 289
- Chile 160
- Australia 151
- Washington 137
- Oregon 110
- Israel 72
- South Africa 65
- Portugal 40
- New Zealand 36
- Greece 12
- Lebanon 7
- Germany 5
- Uruguay 5
- Macedonia (FYROM) 4
- Other U.S. 4
- Austria 3
- Armenia 2
- Brazil 2
- China 2
- Croatia 2
- Slovenia 2
- Country of Georgia 1
- James Suckling 1637
- Robert Parker's Wine Advocate 1105
- Wine Spectator 852
- Wine Enthusiast 754
- Jeb Dunnuck 681
- Decanter 484
- Wilfred Wong of Wine.com 418
- Vinous 322
- Wine & Spirits 171
- Burghound.com 90
- Tasting Panel 87
- Jasper Morris 44
- Connoisseurs' Guide 23
- The Somm Journal 14
- James Halliday 11
- Tim Atkin 1
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Bodegas Aragonesas Coto de Hayas Centenaria Garnacha 2018Grenache from Campo de Borja, Spain
- WS
- RP
15 99 -
Martin Ray Sonoma-Napa Cabernet Sauvignon 2020Cabernet Sauvignon from North Coast, California
- JS
3024 99Save $5.01 (17%) -
J. Lohr Hilltop Cabernet Sauvignon (375ML half-bottle) 2019Cabernet Sauvignon from Paso Robles, Central Coast, California
- TP
- WE
18 99 -
Hacienda Lopez de Haro Rioja Gran Reserva 2012Tempranillo from Rioja, Spain
- WW
- JS
29 9925 99Save $4.00 (13%) -
Eden Rift Estate Pinot Noir 2018Pinot Noir from Cienega Valley, Central Coast, California
- JS
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- JD
- WE
- RP
- W&S
47 99 -
Goldschmidt Vineyard Crazy Creek Fidelity Red 2020Bordeaux Red Blends from Alexander Valley, Sonoma County, California
- JS
18 99 -
Maison Brotte Creation Grosset Cairanne 2018Rhone Red Blends from Cotes du Rhone Villages, Rhone, France
- JS
- WE
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19 99 -
Argentiera Poggio ai Ginepri 2020Bordeaux Red Blends from Bolgheri, Tuscany, Italy
- JS
- WW
- RP
- WS
3028 99Save $1.01 (3%) -
Eden Rift Terraces Pinot Noir 2018Pinot Noir from Cienega Valley, Central Coast, California
- WE
- W&S
- JS
- RP
63 99 -
Domaine du Pere Caboche Chateauneuf-du-Pape (375ML half-bottle) 2021Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
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19 99 -
Berton Vineyards Metal Label Petite Sirah 2020Petite Sirah from South Australia, Australia
- WW
14 99 -
Geyser Peak Walking Tree Vineyard Cabernet Sauvignon 2019Cabernet Sauvignon from Alexander Valley, Sonoma County, California
- JS
- WW
- W&S
31 99
Learn about red wine — the range of styles, how it’s made and more ...
What are the types and styles of red wine?
There are hundreds of types of red wine varieties in commercial use, from light and finessed to bold and structured, however, only about 35 varieties contribute to the majority of red wine production. The most grown grape varieties are:
- Cabernet Sauvignon. Power, elegance and complexity.
- Merlot. Soft mouthfeel.
- Tempranillo. Red and black fruit, earth and herbs.
- Syrah. Dark fruit, pepper, spicy and savory.
- Grenache. Ripe red fruit and sexy texture.
- Pinot Noir. Earthy, silky and complex.
- Sangiovese. Red fruit, earthy and herbal.
How is red wine made?
To make red wine, the pressed grape juice is left in contact with its skins—a process called maceration—to draw out color, tannins and phenols (compounds responsible for the complex aromas and flavors in wine). With fermentation complete, the wine is aged in tank or barrel. Short aging results in a fresh, fruity red. To allow time for flavors to integrate, more complex wines need to age longer, often in oak barrels, which may impart notes of toast, vanilla or coconut.
What gives red wine its color?
Grape juice is almost colorless. Color comes from maceration, when the juice is left in contact with grape skins. Longer macerations result in deeper red tones, but grape variety hues vary. For example, wines made from Nebbiolo are pale garnet, Merlot is bright ruby and Syrah opaque purple.
How do you serve red wine?
Temperature is key. Aim for 55° F to 60° F for lighter reds and 60° F to 65° F for fuller ones. A wine served too cold will be muted. Serve it warm and it will taste too alcoholic. If you have a wine fridge or cellar, you’re set. If not, place the bottle in your refrigerator for 20-30 minutes prior to serving. Next, some reds benefit from a few minutes or more of aeration in a decanter. This exposes the wine to oxygen, which helps release the compounds responsible for aroma and taste. As for drinking red wines, the best glasses have a stem and a bowl large enough to allow proper swirling to allow release of aromas. Fill your glass no more than halfway.
How long does red wine last?
Opened and re-corked, a bottle will stay fresh in your fridge for one to two days, a bit longer for more tannic reds. (We have ideas for what to do with leftover red wine if you don’t get back to it quickly). Unopened, red wines stay good for one year to several decades. Optimal storage means bottles lay on their sides in a moderately humid environment at 57° F, but assessing how long to age a bottle is complicated. Seek a wine professional for advice if you are unsure.
Pairing red wine with food
These guidelines will help you make the most of red wine pairing options.
- If a sauce is involved, focus more on that than the protein. For example, considering Coq Au Vin, play off the pancetta, mushrooms and wine with an earthy Pinot Noir.
- Match intensity levels, i.e. a bold red with a bold dish, lighter with lighter. Spice-rubbed lamb kabobs go perfectly with a bold Syrah from Columbia Valley, Washington.
- A highly tannic red pairs well with fatty foods. Dolcetto is amazing with a cheese and charcuterie plate.
- High acid foods call for high acid wines. Ever wonder Barbera and Sangiovese are so ubiquitous in Italy? As high acid wines, both are perfect matches to anything involving tomato sauce.
- Beware of dry red with dessert! Your wine should be sweeter than the treat. Try Tawny Port with dark chocolate for a match made in heaven.
Popular red wine regions
While every U.S. state produces wine, the most famous and popular regions remain those on the west coast:
- Napa Valley. First commercial winery 1861. Cabernet.
- Sonoma County. Since mid-1800’s. Pinot Noir, Zinfandel and Cabernet.
- Paso Robles. 1880’s. Cabernet, Zinfandel and Rhone varieties.
- Santa Rita Hills. 1971. Pinot Noir.
- Willamette Valley, Oregon. 1965. Pinot Noir.
- Columbia Valley, Washington (and part of northern Oregon). 1860’s. Merlot, Syrah and Cabernet.
Worldwide, wine destinations abound, with the most venerated in Europe. The last four are popular New World regions.
- Bordeaux, France. As early as 60 BC. Based on Merlot and Cabernet.
- Burgundy, France. From 2nd century AD. Pinot Noir.
- Tuscany, Italy. From 8th century BC. Based on Sangiovese, plus “Super Tuscans” made with other reds.
- Rioja, Spain. From 11th century BC. Based on Tempranillo.
- Stellenbosch, South Africa. 1680’s. Cabernet, Merlot, Shiraz, Pinotage.
- Mendoza, Argentina. Late 1800’s. Malbec and others.
- Colchagua Valley, Chile. 1870’s. Cabernet, Merlot and Carmenere.
- Barossa Valley, Australia. 1842. Shiraz and others.
Sweet red wine
Whether light and effervescent (e.g., Lambrusco and Brachetto d’Acqui) or bold and fortified (Port and Bual Madeira), sweet red wines can be terrific on their own or with a range of desserts.
Dry red wine
A dry red occurs when fermentation continues until most or all grape sugars have been converted to alcohol. Most common red wines on the shelf – Cabernet, Merlot, Syrah, etc.—are dry wines. Since dry wines have little to no residual sugar, they also have fewer calories, especially when comparing them to Champagne and sparkling wines.
Smoothest red wine
Red wines are perceived as smooth when their tannins are either naturally low, have been carefully managed by the winemaker or have partially fallen out of suspension due to aging. Red varieties with lower tannins include Pinot Noir, Grenache, Gamay, Barbera and Corvina.