Red

Why red wine feels the way it does

Red wine gets its colour and its grip from the grape skins, which stay in the juice for days or even weeks.

That grip is called tannin. It's the slightly drying feeling on your gums, the same one you get from strong black tea.

Bold reds like Cabernet Sauvignon, Syrah or Tempranillo have more of it. Lighter reds like Pinot Noir or Gamay have less and feel softer.

Expect flavours like cherry, plum and blackberry, and sometimes vanilla or spice when the wine spent time in oak barrels.

What to eat with it

Tannin loves fat and protein. That's why red and steak are best friends.

Burgers, lamb, sausages, mushroom risotto, aged cheese: all great with red.

Simple rule: heavy dish, bolder red. Lighter dish like roast chicken or tomato pasta, lighter red.

Serve it like a pro (without trying)

"Serve at room temperature" was invented before central heating. Red tastes best at 14–18°C, a bit cooler than your living room.

Put the bottle in the fridge for 20 minutes before opening. Really.

Bigger reds like a little air. Open them 30 minutes early, or pour into a jug and back. Instant upgrade.