The grape variety guide red

A red grape is recognised first by its tannins, the sensation that slightly dries the mouth. Few tannins and the wine is supple, to be drunk young. Plenty of tannins and it is structured, worth waiting for. Six grapes account for most French reds, and they cover that whole range.

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The six red grape varieties to know

Merlot

The most widely planted red grape in France. Round and supple, with soft tannins and aromas of plum and black cherry. It is the backbone of Bordeaux's right bank and is made as a single varietal in the Languedoc. The everyday red, without any harsh edges, that brings everyone at the table together.

Cabernet Sauvignon

The grape for laying down. Firm tannins, blackcurrant, green pepper, cedar and a touch of tobacco with age. It gives the great reds of the Médoc their structure and needs time, a few years at least, to soften. Young, it likes a rare red meat that can stand up to it.

Syrah

The grape of the northern Rhône, peppery, with black olive, violet and dark fruit. Powerful yet elegant when it comes from cool hillsides. In the South it is blended with Grenache and Mourvèdre for warmer reds. Syrah is the grape for grilled meat and spiced dishes.

Grenache Noir

The grape of the South. Generous, low in acidity, with jammy red fruit, garrigue herbs and sweet spice. It gives Côtes du Rhône and Languedoc reds their warmth and roundness. An immediate grape, pleasing from the moment you open the bottle, and happy to be served slightly cool in summer.

Pinot Noir

The finest of the red grapes. Pale colour, light tannins, aromas of cherry, raspberry and forest floor. It translates its terroir with a precision few grapes can match, which is what made Burgundy's reputation. You also find it in Alsace and, pressed white, in Champagne blends.

Gamay

The grape of Beaujolais. Very little tannin, lots of fruit, strawberry and cherry aromas and a lively palate. It is served cool, around 14 °C, and it is the easiest red to approach when you are starting out. The Beaujolais crus show it can also take on depth and age for a few years.

Behind these six, other red grapes define whole regions: Cabernet Franc in the Loire, fresh and peppery; Malbec, called Côt in the Loire, dark and dense in the South West; Mourvèdre in Provence, powerful and long-lived; Carignan and Cinsault in the Languedoc; Tannat from the South West, the most tannic of them all. Each entry in the list above tells you more.

Tannins, ageing and serving temperature

Tannins come from the grape's skin, pips and sometimes stems. Over time they bind together and soften, and the wine turns silkier: that is what ageing does. A tannin-rich grape such as Cabernet Sauvignon, Mourvèdre or Tannat needs a few years in the cellar. A Gamay or a light Pinot Noir is made to be drunk within two or three years, great terroirs aside.

Temperature follows the same logic. The lighter the red, the cooler it is served: Gamay and Pinot Noir at 14 to 16 °C, Merlot and Grenache around 16 °C, Syrah and Cabernet Sauvignon between 16 and 18 °C. Above 18 °C the alcohol comes forward and the tannins feel harder. A structured red gains from being opened an hour ahead, or decanted.

Which red grape with which dish

The sauce and the cooking matter more than the meat. For a barbecue, Syrah or a southern Grenache-Syrah blend, see our selection of wines for barbecues. For a roast or a rib of beef, a Merlot or a Cabernet Sauvignon with some age. For poultry, charcuterie or fish cooked in red wine, a Pinot Noir or a Gamay served cool. For a stew, game or meat in sauce, a Mourvèdre, a Malbec or a Tannat. For a cheese board, a supple, low-tannin red, see our advice on wine and cheese.

Buy a red wine from this grape direct from the winemaker

Every red wine on Avenue des Vins ships from the estate's cellar, with no warehouse in between. The winemaker keeps the bottles at the right temperature until you order and sends them to you directly. Look for a wine by grape from the list above, or browse our winemakers by region: Burgundy for Pinot Noir, Beaujolais for Gamay, the Rhône for Syrah and Grenache, the South West for Malbec and Tannat. Delivery is calculated per winemaker, one parcel per estate.

Frequently asked questions about red grape varieties

Which red grape should I choose for a barbecue?

Syrah, alone or blended with Grenache, holds up to grilled meat, marinades and spice. Grenache on its own goes very well with lamb chops or merguez sausages. For simple sausages and skewers, a Beaujolais Gamay served cool, around 14 °C, refreshes without tiring the palate. Avoid very tannic, heavily oaked reds: in the sun they feel heavy.

What is the difference between Merlot and Cabernet Sauvignon?

Merlot is round and supple, with soft tannins and plum aromas. It is drunk young. Cabernet Sauvignon is structured, with firm tannins, blackcurrant and cedar, and it improves with age. In Bordeaux they are blended: Merlot brings the flesh, Cabernet the backbone and longevity. The right bank (Saint-Émilion, Pomerol) leans Merlot, the left bank (Médoc) leans Cabernet.

Which red grape is the easiest for beginners?

Gamay, without hesitation: little tannin, plenty of fruit, a lively palate, and it is served cool. Close behind, Merlot and Grenache, round and without austerity. These three grapes need neither decanter nor cellar, and they go with simple cooking. Pinot Noir comes next, when you start looking for finesse.

Which red grapes age best?

Cabernet Sauvignon, Mourvèdre, Tannat and Syrah are the reference grapes for ageing: their tannins and acidity let them hold for ten years and often much longer on great terroirs. Pinot Noir also ages very well, but only from the best sites. Malbec keeps for a long time in the South West. The exact span always depends on the vintage, the estate and your cellar.

At what temperature should red wine be served?

A Gamay or a light Pinot Noir is served cool, between 14 and 16 °C. A Merlot, a Grenache or a more concentrated Pinot Noir around 16 °C. A Syrah, a Cabernet Sauvignon or a Mourvèdre between 16 and 18 °C. Beyond that, the alcohol takes over. A simple rule: the more tannic the wine, the warmer it can be served. Half an hour in the fridge before serving is enough for most reds.

Which red wine should I choose as a gift?

Pick a grape that speaks to everyone. A Burgundy Pinot Noir for someone who loves fine wines. A Cabernet Sauvignon or a Bordeaux blend for a lover of reds to lay down. A Grenache-Syrah from the Rhône or the Languedoc for a warm, convivial gift. A wine bought direct from the winemaker has one more advantage: the story that comes with it, the estate, the person, the place. It is something to tell when the bottle is opened.

Which red grape goes with cheese?

A supple, low-tannin red, because tannins harden against soft cheeses. Pinot Noir goes well with bloomy-rind cheeses such as Brie or Camembert. Gamay suits young pressed cheeses. With an aged Comté or Cantal, a Merlot or a Grenache with a little age. For a mixed board, a Côtes du Rhône remains the safest choice. With goat's cheese or blue cheese, switch to white.