Goodbye to our beloved, lengthy hours of warming sunlight and coatless evenings spent dining al-fresco with crisp whites and dry rose's.
Welcome, instead, to unlimited excuses to stay indoors, menus filled with heartier dishes, and the initial shock of that first breath on of a frosty morning. Welcome, to our equally beloved cooler, wetter (Jeez the garden isn't complaining, is it?) weather and darker evenings. Perhaps most fervently of all, a BIG welcome back to red wine. Light-bodied, medium-bodied, full-bodied. It's been a minute and we missed you.
To guide you through the gloriously dark days ahead, here's Vue's quick guide to drinking red wines:
Serving and Storing:
- Serve your red wines at 'Cellar Temp' (13 - 20ºC)
- Store open for 3-5 days (some wines may last longer), in a cool, dark place
- Decant your red wine for at least 30 minutes before pouring.
Growing in popularity, light-bodied reds are usually identified by their translucent-ish colour, light tannin, increased acidity, and delicate aromas. Their popularity is partly due to their ability to work wonders with a wide variety of food pairings, and they are particularly partial to poultry.
Think Pinot Noir, Gamay, Beaujolais, Frappato, Cinsault, Schiava, Zweigelt, and Nerello Mascalese.
Not too heavy, not too light, this is where you come to if you're looking for a red that's juuust right. There's a wide array of choices in the MBR category, with moderate tannins and a general expectation that most have a slightly higher acidity than other reds. It's these traits that make for a red that can pair with most foods (though try to steer clear from delicate seafood dishes), and many MBR's have the ability to age and mature well.
Think Merlot, Grenache, Sangiovese, Tempranillo, Barbera, Cabernet Franc, Dolcetto, Mencia, Montepulciano, Nevviolo, Zinfandel, Valpolicella, Xinomavro.
The depths of winter call for the deepest, darkest in colour, and full-bodied reds are just that, with the highest tannin (meaning rich in antioxidant properties - Joy!) This high level of tannin ensures many of these wines will age for decades at a time. Pair an FBR with fatty, umami-driven foods, but are just as (if not more so) satisfying flying solo.
Think Cabernet Sauvignon, Syrah (AKA Shiraz), Malbec, Pinotage, Tannat, Sagrantino, Petit Verdot, Monastrell, Nero D'Avola, and a beautiful bottle of Bordeaux.