Know Your Merlot From Your Malbec: A Quick Guide To Red Wine

As the first hint of autumn crispness is in the air, many of us begin to crave warm comforting food such as hearty tomato-based casseroles, roast meats, and rich stews. These dishes pair perfectly with a good bottle of red. If you find yourself baffled by the choice at red wine merchants’ websites, here’s a simple guide to some of the popular varieties. 

Merlot

If you are not well acquainted with red wine, then Merlot is an excellent place to start. It’s a smooth medium-bodied wine that originates from the Bordeaux region in south west France. However, Merlot wine can also be produced in New World regions such as Australia and Chile. 

Merlot from warmer areas tends to have a soft and fruitier flavour of berries or plums, while Old World Merlot tends to have notes of spice, chocolate and vanilla. Unlike some reds, it is relatively low in tannins, which means that it is very palatable and not overly astringent. 

Merlot is a versatile wine that is light enough to be enjoyed on its own, but can also be paired with foods such as roast meats, cheese, and tomato based dishes.

Pinot Noir

Pinot Noir is a great alternative if you want something a little different to Merlot, but still prefer a medium bodied wine with low tannins and strong fruity flavours. Old World regions such as Burgundy in France may have slightier earthier notes, whilst New World varieties from New Zealand or the USA tend to have sweet berry flavours.

This wine is another versatile option that pairs well with a wide variety of foods, from oily fish to pork and poultry. 

Malbec

If you like a full-bodied wine with bold flavours and deep complex flavours, then Malbec is probably the right choice for you. It’s another red that originates from the Bordeaux region of France, but varieties can now be found from New World countries including Australia, New Zealand, and Argentina. 

The wine has dark fruit flavours and is high in tannins, a naturally occurring bitter compound that comes from the skins and seeds of the grape. This gives the wine structure, and means that it pairs well with fatty and creamy foods, because the astringency of the wine cuts through and provides a pleasing contrast. 

Malbec doesn’t pair well with lighter fish or poultry dishes because it can be too overpowering, but it can complement steaks and spicy dishes beautifully. 

Shiraz or Syrah

Shiraz is produced in New World and Old World countries (where it is known as Syrah). It is a full bodied wine that has herbal and spicy tones when produced in cooler climes, and sweeter fruit or vanilla tones from the warmer regions. It pairs well with grilled meats and flavoursome barbequed foods.

Cabernet Sauvignon

This is the boldest of reds with high tannins and high acidity, and tends to age well. It goes well with classic roast red meat dishes and lamb casseroles.