Red and white are only the beginning of the types of different wines. This initial classification of wine is based only on the color of the wine and has absolutely nothing to do with the types of grapes used to make the wines. It also has nothing to do with the different combinations of ingredients, the various vintage years, or even the quality of the wine, or the time the wine is aged.
Let’s take a look at some of the different types of wines that may be familiar to you, and some you may not have been introduced to as yet.
Reds
Red wines are made with either a red or black variety of grape. Just as there are different types of citrus such as tangerines, grapefruit, clementine, or naval oranges, which all have different properties; grapes also have a wide variety of taste and color. These different grapes are then crushed and some even blended into different combinations in order to make the various types of red wine.
Shiraz
This is also known as Syrah by European vintners, is a hearty red wine with intense, spicy undertones as well as an extremely long finish on the palate.
Merlot
Merlot is usually considered an “introductory” wine as it has a smoother texture and is less rough on the palate.
Cabernet Sauvignon
This is probably the world’s best known variety and is brimming with flavors of black currant when still young in age and rolls into more of an oak flavor due to the barrels in which it is aged.
Pinot Noir
This is a light colored and flavored wine that is rarely blended.
Zinfandel
This is a highly blended wine that makes the greatest variety of wines, from a light pink blush to the deep, ruby reds.
A few reds that you may not be aware of are the Barbara, used widely for the production of rich cooking wines and tomato sauces; the Brunello, which is only permitted for use in making the bold and rare Tuscan wine, Brunello Di Montaleino; Gamay which is a wine meant to be drunk shortly after bottling for a crisp, fruity taste; and Tempranillo which is a full-bodied red wine, usually blended in with Grenache to develop the flavor.
