Red Wines

Red Wines
Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe cheeses.  They should always be served at room temperature
Barbera
Barbera
This is a hearty red wine that's usually blended into jug wines, but sometimes sold as an inexpensive varietal wine
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Beaujolais
Beaujolais
This is a region in Eastern France that produces light, fruity, fresh-tasting red wines that are relatively low in alcohol. Beaujolais wines should be drunk while young.
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Bordeaux wine (red)
Bordeaux wine (red)
The Bordeaux region in France produces excellent red wines, especially in the districts of Médoc, Haut-Médoc, and St. Emilion. These wines are rich and complex, and usually made with a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot grapes. Bordeaux wines with the generic label "Bordeaux Wine" usually aren't as good as those with more specific appellations, like "St. Emilion Wine." Red Bordeaux wines go especially well with lamb and poultry.
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Burgundy wine (red)
Burgundy wine (red)
Burgundy is a region in eastern France that produces excellent red wines, but the Burgundy wines produced in the United States are usually inexpensive jug wines made from different grape varieties.
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Cabernet Franc
Cabernet Franc
Cabernet Franc grapes are related to Cabernet Sauvignon, but they make for a lighter, fruitier wine. The wine is often blended with others, but sometimes sold as a varietal wine.
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Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Sauvignon grapes make a hearty, complex red wine that's especially good with roasted meats and heavy stews. Domestic Cabernets are often excellent.
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Châteauneuf-du-Pape
Châteauneuf-du-Pape
This is a village in Provence that's known for its excellent red wines, which are blended from as many as 13 grape varieties. These wines tend to be pricey.
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Chianti
Chianti
A lot of cheap domestic red wines go by this name, but the real thing comes from Tuscany and has a seal of authenticity on the neck. Italian Chianti is a hearty wine that's great with Italian food
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Gamay
Gamay
This name is given to American red wines made mostly from Pinot Noir and Valdiguie grapes. It's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces. Don't confuse this wine with Gamay or Napa Gamay, both of which are superior. The name Gamay Beaujolais is scheduled to be phased out by 2007.
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Gamay Beaujolais
Gamay Beaujolais
This name is given to American red wines made mostly from Pinot Noir and Valdiguie grapes. It's an unexceptional fruity wine that goes best with hearty dishes that have rich sauces. Don't confuse this wine with Gamay or Napa Gamay, both of which are superior. The name Gamay Beaujolais is scheduled to be phased out by 2007.
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Malbec
Malbec
This red wine is similar to Merlot. It's a good choice if you want a decent but inexpensive red wine to serve with red meat and pasta.
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Merlot
Merlot
This is a hearty red wine that's similar to a Cabernet Sauvignon, but softer and less tannic. It goes especially well with pork, turkey, and pasta dishes.
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Petite Syrah
Petite Syrah
This is a grape variety which produces an excellent red wine that's very dark and often described as "peppery." Don't confuse Petite Syrah with Syrah, another red varietal wine.
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Pinot Noir
Pinot Noir
This earthy red varietal wine goes best with beef, ham, poultry, salmon, or tuna. Unfortunately, making it is tricky business, so the quality varies tremendously. A good one will be expensive and sublime.
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red wine
red wine
Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe cheeses. They should always be served at room temperature.
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Rhône wine
Rhône wine
Vineyards along the Rhône River in Southeastern France produce red, white, and blush wines, but they're best known for their excellent red wines. Châteauneuf-du-Pape is the region's most famous appellation, while Côtes-du-Rhône is the catch-all name given to lesser Rhône wines.
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Rioja
Rioja
This is a region in Northern Spain that's known for its economical and fairly good red wines.
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Sangiovese
Sangiovese
This is the red grape variety that's often blended with Cabernet Sauvignon to make Italian Chianti. California Sangiovesi are hearty and good with Italian food. The quality of this wine varies tremendously, but a good Sangiovese is sublime.
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Syrah
Syrah
This wine is called Syrah in Europe and America, and Shiraz in Australia. It's a dry red wine that's especially good with barbecued meats, sausages, strong cheeses, and spicy foods. Don't confuse Syrah with Petite Syrah.
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Valdiguie
This is a relative of the Pinot Noir grape, and it makes a red wine that goes well with hearty meat-based dishes. Don't confuse it with Gamay or Gamay Beaujolais.
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Zinfandel
Zinfandel
This is a hearty red varietal wine that's especially good with sausages and barbecued meats. Don't confuse it with white Zinfandel, a fruity blush wine that wine snobs abhor. California Zinfandels are often excellent.
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