Nobody knows exactly who invented red wine. The earliest-known archeological traces of a grape-based fermented drink lie in China, and have been dated back to 7000 BC. In such times, grapes were mixed with rice. However, wine as we know it today emerged roughly one thousand years later, in the present-day state of Georgia. Over the next two thousand years, between 6000 BC and 4000 BC, wine spread across modern-day Iran (then Persia), Sicily, the Balkans, Greece and Rome. 

 

After arriving in Europe, wine production underwent a long process of refinement. Wine was indoctrinated as a sacrament in the practices of the Roman Catholic Church, while in France, Medieval Monks brewed it for their own religious purposes. Over time, viticulturalists began developing wine of a more palatable taste in Italian, French and Spanish wine regions, and popularity for the drink as a non-religious, recreational beverage grew. 

 

While Europe became the hub of winemaking through the Middle Ages and the Renaissance, it did not take long for wine regions to take off elsewhere. Wine production in Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States made use of unique climatic variations to produce internationally distinct red wine flavours and profiles. Red wine regions of note today include the Barossa Valley, in South Australia, Bordeaux, in France, and Colchagua Valley, in Chile.

There are a few steps involved in red wine production. They can be broken down into pre-, during and post-fermentation.

 

Pre-fermentation

 

Pre-fermentation, the grapes are picked from the vineyards when they come into season. The grapes are de-stemmed and lightly crushed. Red wine production is distinct from white wine production in this regard, as the resulting must includes the grapes and their skins, not just the grapes (as is the case with white wine production). The must is then placed in a vat made of either oak, concrete or stainless steel, for fermentation. Sulfur dioxide is often added in this instance to help as a preservative for the wine, especially to those with a high percentage of rot. Tannin can also be added to stabilise the colour and flavour of red wines, giving it a structure and dryness of flavour. It can also be used to help prevent rot. 

 

During fermentation

 

Once the must is left to its own devices, fermentation will eventually begin to take place. Yeast which is present on the grape skins or in the environment will begin to convert sugar into alcohol, carbon dioxide and heat. During fermentation, the solids and liquids in the must separate: in other words, the grape skins float to the top of the mixture, forming a cap. To ensure that contact between the cap and liquid is maximised, the must is repeatedly pumped over, punched down, submerged and/or drained and returned, to ensure that the colours and flavours of the grape skins are sufficiently imbued into the liquid. Over this time, winemakers regulate the temperature inside the must, which naturally increases as fermentation continues. 

 

Post-fermentation

 

Around 60-70% of the juice in the berry, known as the free-run juice, is released from the grapes through crushing. However, post-fermentation, red wine musts will undergo a second juice-releasing process, called pressing. This releases certain flavours and notes from the grape which have not been released during crushing. Often, winemakers keep the free-run juice and the pressed wine separate, to cultivate them into different bottles or to refine them for later blending. 

 

Typically, a second fermentation takes place during red wine production, known as malolactic fermentation (MLF). This is the process whereby malic acid is converted into lactic acid under the presence of bacteria. After MLF, the wine is decanted, removed of its lees (dead yeast cells) and mixed with Sulfur dioxide to assist with wine preservation. Sometimes, red wines are then aged, fined or filtered, depending on the unique preferences of the winemaker, before finally being bottled and marketed for sale.

Red wine is generally split into light-bodied, medium-bodied and full-bodied, which denote the bottle’s alcohol content. Light-bodied wines contain less than 12.5% alcohol by volume (ABV); medium-bodied wines contain between 12.5% and 13.5% ABV; full-bodied wines contain more than 13.5% ABV. Sparkling wines are measured along these metrics too, although are generally thought of in distinct terms to non-sparkling red varieties. Compared to spirits, red wines are typically far less alcoholic in terms of ABV, making them good drinking companions over meals.

 

Light-bodied reds

 

Popular varieties of light-bodied red wines include Grenache, Sangiovese and Pinot Noir. 

 

Most Grenache wines come from Spain, where the climate is hot and dry. The resulting flavour of the wine is often dry and sweet. Notes of strawberry, cherry, peach, citrus and cinnamon often show up throughout Grenache wines. Italy, France, Australia and the United States are other common Grenache regions. To kickstart your Grenache experience, head over to Australia with a bottle of the Old Vine Grenache 2019 from Kalleske or a Single Vineyard Eden Valley Grenach 2019 from Brothers at War. 

 

Sangiovese is another example of a dry and sweet light-bodied red. Sangiovese is grown in Italian winemaking regions, most notably Tuscany. Its primary flavours include cherry, roasted tomato, oregano, espresso and sweet balsamic. In the Sangiovese department, Penfolds’ Cellar Reserve Sangiovese 2016 is a must-try. Alternatively, for something lighter, give the Yalumba Y-Series Sangiovese Rose 2019 a go, and see if you can notice hints of watermelon, raspberry, wild roses and white nectarine. 

 

Pinot Noir, meanwhile, has its roots in France. Its flavour is typically dry, and it is often imbued with notes of cherry, raspberry, mushroom, vanilla and hibiscus. Pinot Noirs are grown all over the world, with vineyards in Australia, New Zealand, Germany, Chile, South Africa, the United States and Romania, to name a few. France’s Maison Louis Latour sells a 2020 Bourgogne Pinot Noir, and the bottle is a good place to start for first-time Pinot Noir drinkers. Cherry and blackcurrant flavours intertwine to give it a sweet, scrumptious overall taste profile. More experienced palettes might like to dip into a 2017 Annapolis Vineyard Pinot Noir from California’s L’Usine. 

 

For other light-bodied red wine options, try your luck with a bottle of St Laurent, Chianti and Barbera. 

 

Medium-bodied reds

 

Merlot, Tempranillo and Montelpuciano are the most popular varieties of medium-bodied red wine. 

 

Merlot is a French grape variety known for its dryness, and sits on the heavy end of the medium-bodied range. Cherry, plum, chocolate, bay leaf and vanilla are common flavour tones in bottles of Merlot. It’s grown fairly evenly across the world, with notable regions including Bordeaux, the Napa Valley, Central Valley, Sonoma County and in parts of South Australia, like the Clare Valley. Try a bottle from the region, like Wakefield Estate’s 2015 Merlot. Cherry, strawberry, mocha, plum and cigar box give this Merlot simultaneous notes of sweetness, fruitiness and tobacco, giving it a complex overall profile. Alternatively, take a trip to South Africa with a bottle of Anthonij Rupert’s Anthonij Rupert's Merlot, or to Chile with Montes’ Montes' Alpha Merlot. The former has been described as velvety and smooth, with hints of blueberry, while the latter is firmer and juicier, with notes of green olive. 

 

Originating in Spain with a relatively neutral flavour profile, Tempranillos are often blended with other more flavourful red wines to create a richer gustatory experience. That being said, cherry, dried fig, cedar, tobacco and dill are often imbued throughout. Spain’s Faustino sells a VII Tempranillo 2019 to die for, at the affordable price of just S$27, while the country’s Bodegas Imperiales are offering a bundle deal of Tempranillo Español for S$140. 

 

Montepulciano was developed in Italy. You will often find notes of red plum, blackberry, dried thyme, baking spices, mesquite throughout Montepulciano wines, which complement the relative acidity of the grape. Try a bottle of Casalbordino 2019 Sunelle Montepulciano d’Abruzzo DOC, and experience the best that Italy has to offer. With a full, round and rich flavour profile, this Montepulciano shows off its dazzling ruby red colour tinged with light violet reflections, making it as much a visual spectacle as a tasty one. 

 

For other medium-bodied red varieties, try a bottle of Cabernet Franc or Zinfandel, both of which are good options for those branching out. 

 

Full-bodied reds

 

Shiraz is a full-bodied red wine whose name initially paid homage to the city of Shiraz, in Iran. Today, the name is an alternate spelling of the Syrah grape variety, and is mostly used in Australia and South Africa. Shiraz wines are known for being rich and juicy, and usually make great pairings with steaks. South Australia’s Penfolds is world-famous for its Shiraz production, so try a twin set of Max's Shiraz and Max's Shiraz Cabernet. Journey over to Western Australia for a bottle of Amelia Park Shiraz 2017, or head to the country’s east for a bottle of Brown Brothers’ Patricia Shiraz.

 

Cabernet Sauvignon is one of the most widely produced wines in the world, with practically every major wine region having their own varietal. Its popularity is in large part thanks to the resistance of the grape to rot and insects, making it easy to cultivate. A bottle of Primus Cabernet Sauvignon 2018 will serve as a strong introduction to the Chilean Cab Savs, with its blackberry, blueberry, cherry, vanilla and cedar blends dancing delicately over the other flavour notes throughout. Grown at the foot of the Andes Mountains, this Primus Cab Sav offers a stunning climatic region for winemaking, not to mention the fact that the wine was aged for 12 months in French oak barrels before bottling. For a similarly stunning option, but from neighbouring Chile, take a look at a bottle of Terrazas Reserva Cabernet Sauvignon 2018. 

 

Malbec is dark, inky, full-bodied red wine commonly made in Argentina, the United States, France and Chile. Its flavour is usually rich and intense, and its primary notes often include red plum, blackberry, vanilla, tobacco and cocoa. Buy a bottle of the chocolate and hazelnut-imbued Ultra Malbec from Kaiken, Argentina, or shop for a Terrazas Reserva Malbec 2018, also from Argentina. Both offer some of the most popular Malbec varieties in Latin America, and are well worth your time. With 14% ABV each, they are also both relatively strong drinks, and highlight the intensity present in many of the full-bodied red wine options on the market. 

 

Sparkling reds

 

Sparkling red wines are a variety of red wine which can be made from a number of different grapes, including those discussed above. Sparkling wines sparkle by trapping the carbon dioxide in the bottle during fermentation. This is achieved by using thicker glass and stronger corks, which can withstand the outward pressure on the glass without it breaking. Buy a Tahuna Sparkling Rose, which offers the fruity flavours of a Merlot imbued with raspberry and stone fruit. Or, take home a bottle of Reserve Rose Sparkling from La Vieille Ferme, with its gorgeous blend of citrus and white flowers. 

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