Red Wine

Dry Red
Red Wine

Barbera

(bar BEAR ah) A dry, tart red wine with fruit flavors and rustic spice. It pairs well with slightly chilled aperitifs. The oak-aged Barbera should be served with red meat dishes.
Region: → Italy & International
Aromas: cherries, raspberries and blueberries
Flavors: fresh & dried fruits
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Cabernet Sauvignon

(cab er nay saw vee nyon) A dry, tart red wine know as "king of the reds".
Dark fruit varieties pair best with apertifs & light cheeses.
Oak and complex selections pair best with vegetables, red meat, lamb, venison, and game dishes.
Region: → France → International
Aromas: blackcurrants, eucalyptus, mint, tobacco, cedar, pencil shavings
Flavors: jammy, black cherries & plum
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Malbec

(mahl-behk) Referred to as the “black wine” due to its color, this fruity wine pairs well with grilled meats, game, and robust spicy dishes.
Region: → France → International
Aromas: blackcurrants, eucalyptus, mint and tobacco , cedar, pencil shavings
Flavors: cooler French climates produce tart, leathery flavors of currant and black plum, warmer Argentine climates produce a more fruit forward taste of black cherry, raspberry, plum, & blackberry
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Nebbiolo

(nay-bee-OH-lo) A full bodied, high tannin wine that pairs wonderfully with hearty red meats, and heavy sauces.
Region: → Italy → Piedmont region , → Barolo, Barbaresco
Aromas: rose & violet
Flavors: berry, raspberry, cherry, mint, tobacco, tar
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Nero d’Avola

(nero ˈdavola) Called the “velvet glove”, this Italian wine pairs well with meat. Lighter versions can go with veal, pork, beef, turkey, or game dishes.
Region: → Sicily
Aromas: cherry, raspberry and spice
Flavors: sweet tannins, plum or peppery
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Petite Sirah

(peh-TEET sih-RAH) A deep colored, peppery wine with medium tannins. Pairs well with beef, pork, roasted meats, grilled, barbecued styles, and cream sauce recipes.
Region: → France & International
Aromas: blueberry, chocolate, pepper and spice
Flavors: blackberry, blueberry, tart to jammy, pepper, clove, vanilla, oak, tobacco, herbs cured meat, chocolate, allspice
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Syrah/Shiraz

(see-RAH) A dry red wine with a smoky powerful flavor with hints of black pepper that pairs well with apertifs, light cheese, lamb, venison, and red meats. The Shiraz (same grape) process in Australia (warmer climate produces a bolder taste) is more bold and fruit foward with bold tannins and a pepper flavor.
Region: → Europe & USA Syrah / → Australia Shiraz
Aromas: range from violets, dark berries, chocolate, espresso and black pepper.
Flavors: tannic, smoke-flavoured, blackberry, mint and black pepper
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Tempranillo

(tem prah NEE yoh) A Spanish full-bodied red with firm tannins, smooth acidity, that pairs well with carbs such as pizza, and tomato based recipes, Mexican food, and corn dishes like grits and polenta.
Region: → Spain
Aromas: plumb, herbal, vanilla, tobacco
Flavors: strawberry, plum, herbal, vanilla, tobacco
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These wines are know for their black fruit flavors.

  • Blackberry
  • Black Current
  • Black Raisins
  • Marionberry
  • Black Plum
  • Blueberry
  • Black Cherry
  • Black Raspberry
  • Jam
  • Prune
  • Fig
  • Semi-Dry Red
    Red Wine

    Amarone

    (ah-ma-ROH-neh) An Italian wine from the area of Valpolicella. The grape varietal is Corvina. Amarone is different from Valpolicella because the appassimento process - grapes are picked later in the season when shriveled to ensure ripeness.
    Region: → Northeastern Italy
    Aromas: plum, cherry, raisin, figs, brown sugar, chocolate
    Flavors: plum, cherry, raisin, figs, brown sugar, chocolate
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    Cheese

    Blaufränkisch

    (blouw FRANN-keesh ) Blaufränkisch, Austria's version of Pinot Noir, has big tannins with a vein of acidity that becomes wonderfully subtle and rich with age.
    Region: → Austria
    Aromas: floral, strawberry, raspberry, peaches
    Flavors: blackberries, tart cherry & citrus
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    Gamay

    (Ga·may) The Gamay grape is used to make a light dry red table wine called Beaujolais, it tastes similar to Pinot Noir. Beaujolais is a wine appellation and a geographical region in the South of France. The wine produced there takes on the name of the region. This wine pairs well with apertifs, light cheese, meats, game dishes, duck, salmon, pork, and veal.
    Region: → S. France
    Aromas: fruits, trawberry, raspberry, peah
    Flavors: cherry, banana
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    Grenache

    (Greh-nash) A light to medium red with intense fruit and soft tannins and medium acidity, usually aged in oak. It pairs well with roasted meats, vegetables and many ethnic foods.
    Region: → France → International
    Aromas: herbal, licorice, flowers, orange rinds, ruby-red grapefruit
    Flavors: cherry, licorice
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    Merlot

    (mer loh) A medium tannin and acidic red wine with plum, black cherry and caramel undertones aged in oak. It pairs well with red and white meats, vegetables, pasta, cheese, and fish.
    Region: → International
    Aromas: black cherry, raspberry, plum, graphite, cedar, vanilla, clove, tobacco, tar, herb
    Flavors: black cherry, raspberry, plum, graphite, cedar, vanilla, clove, tobacco, tar, herb
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    Pinot Noir

    (pee noh nwahr) A dry tart red wine with a bright, fruity and intense flavor underscored by earthy tones of mushrooms. This wine pairs well with apertifs, light cheese, meats, game dishes, duck, salmon, pork, and veal.
    Region: → International
    Aromas: earth, mushrooms, floral, roses, violet, black cherry, black raspberry, vanilla, clove, caramel
    Flavors: smoke, tobacco, black cherry, black raspberry, cranberry
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    Rioja

    (ree·ow·huh) Varietals produced - Tempranillo, Viura, Garnacha, Graciano, Mazuelo. Food friendly and pleasurable with a wide range of food including, seafood! Rioja & lamb, tender fat capped meat, chorizo, roasted pork, or chicken.
    Rioja Alta higher elevations, "old world" produces brighter fruit flavors & lighter on the palate.
    Rioja Alavesa fuller body & higher acidity.
    Rioja Oriental (formerly Rioja Baja) deeply coloured & can be highly alcoholic with some wines at 18%, not much acidity or aroma and are generally used as blending wines.
    Region: → Spain
    Aromas: aromas of red and black fruit and some spice, sweet spice, vanilla, smoke, more mellow the older the wine
    Flavors: dark berries, dark cherries, high acidity, high tannins
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    Sangiovese

    (san joe VAE sae) A high acidic & tannin fruit forward wine that pairs well with vegetables, meats, and recipes that are rich with butter, olive oil and fats to help cut the tannins.
    Brunello di Montalcino is the same Sangiovese grape grown in Montalcino, one of Italy's best-known and most expensive wines.
    Chianti is the same Sangiovese grape grown and produced in the Chianti region of central Tuscany
    Region: → Italy
    Aromas: floral strawberry, to dark & tannic
    Flavors: tart cherry, red plum, strawberry, fig, roasted pepper, tomato, leather, clay, brick, tobacco, smoke, oregano
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    Zinfandel

    (ZIN fun dell) This low alcohol, low calorie easy to drink wine offers a range of flavors from fruity to complex that pairs well with apertifs, light cheese, lamb, venison, and red meat. #TerrainCheese
    Region: → International
    Aromas: herb, spice, flower, mineral, earth
    Flavors: jam, blueberry, black pepper, cranberry Jam, Jammy fruit
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    These wines are known for their red fruit flavors.

  • Cranberry
  • Pomegrantate
  • Red Currant
  • Bing Cherry
  • Strawberry
  • Cherry
  • Raspberry
  • Red Plum
  • Gorgi Berry
  • Dragon Fruit
  • Candied Cherries
  • Candied Berries
  • Sparkling
    Red Wine

    Brachetto d’Acqui

    (bra ket’ tah dahk’ qui) A sweet sparkling wine that is excellent with chocolate, and all desserts.
    Region: → Italy
    Aromas: strawberries, raspberries, rose petals
    Flavors: strawberry, raspberry and other red fruit
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    Lambrusco

    (lam.ˈbru.sko) If you like it sweet make sure it says ‘Semisecco’, ‘Amabile’ or ‘Dolce’ on the label. This is a clear, dark red, medium bodied wine with soft tannins and a medium finish that is best served cold. It pairs well with desserts. If you like it dry look for the words ‘Secco’ on the label.
    Region: → Italy
    Aromas: strawberries, blackberries & raspberries
    Flavors: berry, cherry, plum
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    Red Sparkling Moscato

    (mo SCAH toh) A red sweet sparkling wine that pairs well with gorgonzola cheese, biscotti, and desert.
    Region: →Italy and International
    Aromas: Jasmine and mandarin orange, complemented by dark cherry
    Flavors: Dark cherry, pomegranate and blueberry for a sweet finish
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    Sparkling Shiraz

    (sher-AS) An Australian off-dry wine that is great for a breakfast pairing, Christmas pudding, canapes, duck dishes, roast meats.
    Region: → Australia
    Aromas: raspberry, cherry, spices, flowers, and pepper
    Flavors: red berry, cherry skin, candied rose
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    The term, and name "Champaigne" is designated legally to only wines produced in the region of Champaigne France. The region of Champaigne France doesn't produce any wines with red grapes, so there is no Red Champaigne, but there are red sparkling wines.
    Sweet Red
    Red Wine

    Kosher Wine

    (koh sure) Kosher ines are made and bottled under the strict Rabbinical supervision, and are usually sweet. Manischewitz is a leading brand made in the United States.
    Region: → Israel & USA
    Aromas: Concord Grape, Blackberry, Cherry, Extra Heavy Malaga, Elderberry
    Flavors: berry, cherry, plum
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    Lambrusco

    (lam.ˈbru.sko) If you like it sweet make sure it says ‘Semisecco’, ‘Amabile’ or ‘Dolce’ on the label. This is a clear, dark red, medium bodied wine with soft tannins and a medium finish that is best served cold. It pairs well with desserts. If you like it dry look for the words ‘Secco’ on the label.
    Region: → Italy
    Aromas: strawberries, blackberries & raspberries
    Flavors: berry, cherry, plum
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    Red Table Wine

    Red wine grapes that are left on the vine and harvested late in the season produce a nice sweet red wine. This wine pairs nicely with cheeses, red meats, vegetable and desert recipes. A sweet red wine will most likely have one of the following on the label: Sweet, Sec Off-dry, Demi-sec, Doce, Dolce, Late harvest, Dessert, or Doux Dulce. These wines pair well with cheese and fruit forward dishes.
    Region: → International
    Aromas: assorted ripe fruit, flowers
    Flavors: assorted candied fruit & assorted spices
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    Dessert Red
    Red Wine

    Red Ice Wine

    (Red Ice Wine or German Eiswein) A medium to full-bodied style wine that can only be made in very cold Northern countries. Grapes are harvested frozen sold and picked by hand. Sugar levels are elevated along with acid levels leaving a balanced, expressive, fresh flavor. Ice wine pairs well with aperitifs, dessert, and rich flavorful cheeses.
    Region: → International
    Aromas: sweet & spicy
    Flavors: strawberry & candied red fruit
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    Madeira

    (muh-DEER-uh) Madeira wines have crisp acidity and are fortified Portuguese wines. They should have a burnt caramel aroma and slightly bitter finish. Sercial is the driest, Verdelho is slightly sweeter than Sercial, Bual is sweeter, Malmsey are the richest, sweetest and darkest. They pair well with desserts with nuts or fruits.
    Region: → Portugal → Maderia Islands
    Aromas: smoky, roasted coffee & caramel
    Flavors: nutty, coffee and caramel
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    Rubino Marsala

    (mɑr ˈsɑ lɑ) An Italian fortified wine that tastes best when aged at least a year and served chilled. It pairs well with meats, nuts, olives, soft cheeses, and chocolate based desserts.
    Region: → Italy → Marsala
    Aromas: fruity
    Flavors: fruity
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    Port

    A Portuguese fortified wine (has a distilled spirit added usually brandy) produced exclusively in northern Portugal. It should be drunk within a year or two. It's not meant to be aged and should be drunk 24 hours of decanting if possible. It pairs well with cheese and deserts.
    Region: → Portugal
    Aromas: pepper, smoke, truffles and black currant
    Flavors: buttery, nutty caramel
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    Sherry

    Sherry is a fortified wine (has a distilled spirit added usually brandy). It pairs well with cheese and deserts.
    Region: → Spain
    Aromas: crisp
    Flavors: caramel
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