Red Wines

Cabernet Sauvignon

Consistently excellent red: Cabernet Sauvignon wines are the classic complex red, with fruit, floral, spicy and sweet aromas layered on a bed of nicely balanced acidity and tannin. Their robust yet subtle flavors play well with rich meals, such as red meat or creamy pastas. Many get richer, subtler, and more elegant with time, sometimes for decades.


The world’s favorite red: Merlot wine can cover a range of types and flavors, from a soft, fruity, smooth wine with few tannins, to a wine with a tidy balance of fruit and tannins, to a frankly Cabernet-style bruiser with a big tannic backbone. Mostly, its cup runneth over with dark fruit flavors like cherry, blackberry, mulberry and plum, alongside earthier flavors like leather, tobacco and olives. When aged in oak, you’ll often find caramel, vanilla, and oak aromas as well.

Pinot Noir

The diva vine of divine wine: Like the temperamental diva with the voice of an angel, Pinot Noir is always in demand, because a good vintage is so heavenly: velvety and soft, balanced and complex: subtle, brilliant, and yet not demanding. With less of the big tannic backbone of other reds and a more diplomatic approach to the palate, Pinot Noir pairs well with almost any food, from rich red meats and cheeses to duck, salmon, and even ribs. So it’s a perfect bottle to share when everyone’s having something different.


The red that’s often white: Red, white, bold, sweet, spicy—Zinfandel wines cover a lot of territory. They’re famous, in fact, for being responsive to both terroir and the techniques of winemaking, so that every Zinfandel is an expression of a very specific set of circumstances.


The deepest reds: Syrah is a big, bold, bruiser of a red. The wines are a nearly black purple, richly tannic, full-bodied, and packed with healthy antioxidants. Their dark fruit flavors range from sweet blueberry, blackberry, and plum to savory black olive surging to the front of the palate, then tapering to a spicy, peppery note in the aftertaste.


It is thought that vines were first planted in France’s prestigious Rhône Valley in 600 BC, making grape production and winemaking in this region thousands of years old. The Rhône River flows through the entire region where Syrah and Viognier were the premiere grapes, though Marsanne and Rousanne have emerged as two widely planted varieties here.

Red Blend / Other Reds

A wide world of wines: Red Blends cover a world of wine, from the toitiest Bordeaux (blended generally of Cabernet Sauvignon, Merlot, and a handful of other heritage grapes) to the plonkiest two-buck bottle on the bottom shelf. All it means is that the wine is made from two or more varieties of grape, blended together in cask or bottle.