Q: How is red wine made?

Like white wine , all types of red wine are made by crushing harvested wine grapes. Then, winemakers add yeast and sugar to start the fermentation process—this is when the grape juice becomes alcoholic. What gives red wine its vibrant colour depends on many factors, including the climate in which the grapes were grown, the natural colour of the grape skins, whether the wine has been aged in barrel or bottle and how long the grape skins were left to soak in the grape juice. The grape skins are left to soak during fermentation, lasting anywhere from a few days to a few months. The longer the grape skins soak, the darker the wine.

Question 1

How is red wine made?

Accepted Answer

Like white wine, all types of red wine are made by crushing harvested wine grapes. Then, winemakers add yeast and sugar to start the fermentation process—this is when the grape juice becomes alcoholic.

What gives red wine its vibrant colour depends on many factors, including the climate in which the grapes were grown, the natural colour of the grape skins, whether the wine has been aged in barrel or bottle and how long the grape skins were left to soak in the grape juice.

The grape skins are left to soak during fermentation, lasting anywhere from a few days to a few months. The longer the grape skins soak, the darker the wine.

Question 2

What are the types and styles of red wine?

Accepted Answer

Red wines come in an array of styles, flavours, and textures, each offering a unique flavour. Some of the most popular red wines are:

Cabernet Franc – with its medium body, this wine is full of ripe, lively red fruit flavours.

Cabernet Sauvignon – a full-bodied red, known for its high tannins and robust black fruit flavours.

Malbec – full-bodied and firm, Malbec offers tart, dark fruit flavours.

Merlot – this medium-bodied, fruity red wine is known for its soft texture and smooth finish.

Grenache – a plush, medium-bodied wine that’s brimming with bright red fruit and citrus aromas.

Pinot Noir – a light-bodied wine celebrated for its bright acidity, silky red fruit and earthy undertones.

Syrah / Shiraz – jammy, rich and bold, this wine has complex layers of earthy notes and dark fruit flavours.

Zinfandel – this medium-bodied, easy-drinking wine is full of juicy fruit flavours.

Question 3

What is dry red wine?

Accepted Answer

Red wine is described as 'dry' when almost no residual sugar is left after fermentation. All wines are left to ferment – this is how they get their alcohol. But the longer the grapes are left to ferment, the more of the grape’s natural sugars are converted into alcohol.

As a result, dry red wines lack the sweetness that you might find in other types of wine. They also contain a higher alcohol percentage – between 13.5–15% ABV – which creates a denser flavour and more pronounced texture. Some popular dry red wines include Cabernet Sauvignon, Merlot, and Tempranillo.

Question 4

What is sweet red wine?

Accepted Answer

Red wine is described as 'sweet' when high levels of residual sugar remain after the grape juice ferments. This is a deliberate strategy because the sugar gives it its characteristic sweet flavour. The shorter fermentation period also means that there is less time for the sugar to convert into alcohol. As such, sweet red wines tend to have lower levels of alcohol – usually less than 10% ABV.

Question 5

How should I serve red wine?

Accepted Answer

Most red wines should be served slightly below room temperature. This helps to preserve the balance and complexity of flavours, and it highlights the wine’s unique characteristics. Lighter and more delicate red wines, such as Pinot Noir and Beaujolais, typically benefit from a slightly cooler temperature (around 12–15°C), to preserve their subtle flavours and aromas.

By contrast, fortified wines like Port and Madeira are often enjoyed at warmer temperatures, around 18–20°C, to enhance their richness and complexity.

You might also consider decanting your wine before serving. This process aerates the wine, releasing its aromas and softening its tannins. Decanting is especially helpful for robust and tannic wines such as Cabernet Sauvignon and Bordeaux, which can benefit from two or three hours to breathe. Medium-bodied wines, such as Merlot and Chianti, require a shorter decanting time – one or two hours will do – while lighter and older wines might only need 30 minutes or so.

For glassware, opt for red wine glasses with larger bowls and wider rims, which allow more oxygen in and concentrate the wine’s flavours. Fortified wines, like Port and Sherry, have their own glasses, which are much smaller.

Learn more about wine serving temperatures.

Question 6

How should I store red wine?

Accepted Answer

Red wines are best stored in a cool, dry space with a consistent temperature. If it has a cork, keep it on its side. Also avoid placing the bottle anywhere where it will receive direct sunlight because it can turn the wine sour.

Question 7

How long does red wine last after opening?

Accepted Answer

Once a bottle is opened, red wine keeps its flavour for about three to five days. This applies to both corked and screw-top wines, so there’s no need for this to influence your purchasing decisions. To maintain the quality of the wine, ensure the bottle is sealed tightly and stored in a cool place.

Read our tips to improve the lifespan of your wine.

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