A beginner guide to red wine

Red wine is made from red grape varieties. The grapes are fermented with their skins.

“There's a spectrum of flavours, from red berries and red fruits, as you’d find in Pinot Noir, into darker fruits, such as blackberries and blueberries as you'd get in a Malbec,” says M&S senior wine buyer and Master of Wine, Dror Nativ.

Red wines also come with lower or higher tannin. "Tannin comes from the skin of the grapes," says Dror. "It's a drying sensation around the gums – like unripe fruit or strong tea. Some grape varieties, like Grenache, are naturally lower in tannin, while others, like Cabernet Sauvignon, are naturally higher in tannin.”

Finally, red wines can be full, medium or lighter bodied. “Light-bodied is more like water in the mouth, full-bodied is more like milk in the mouth,” says Dror. How a wine is aged can also influence its flavour profile. “Oak ageing can often give vanilla or coconut flavours,” says Dror.

Balanced reds with notes of red fruits like plums and cherries include smooth Merlot, herbaceous Cabernet Franc, or fruity Sangiovese.

“My favourite Merlot is our Collection Saint Emilion," says Dror. "It's made for us by the Moueix family, who are one of the great winemaking families in Merlot’s heartland of Bordeaux. It’s the ultimate Christmas dinner wine. It has enough structure to work with roast meats and casseroles, but it’s still elegant with aromas of cedar and cigar box and a touch of mint.”

Not sure where to start? Decide whether you fancy something richer and fuller-bodied or lighter. This could be based on the time of year, the food you’re eating, or your preferences.

Our AI Wine Finder tool will help you narrow it down to the perfect bottle, based on the flavours or grape varieties you already love.

Want to try something new? “Our Found range is a great shortcut to explore the more indigenous varieties – like the lesser-known Italian Marzemino – and wines from off-the-beaten-track producers and countries, such as Georgia,” says Dror.

Fuller-bodied red wines should be served at room temperature, but keep in mind that the official definition of room temperature (around 15-18°C) is lower than you might think. Lighter reds such as Beaujolais are good served slightly chilled. “We do a great Undurraga Cinsault from Chile, which I love chilled,” says Dror.

Use large glasses to allow you room to swirl the wine to release its aromas. Aged red wines, such as Malbec, Shiraz and Bordeaux, may benefit from being decanted. Aerating the wine allows its beautifully complex flavours to develop.