Yes, its one of the oldest drinks in existence. Yes, many people talk about it. And yes, any formal event worth its salt has a good, steady supply of it.

It doesn't matter if you treat it like a lover or hate it with your soul, there a few in the world that don't know what red wine is. In fact, I'd bet my last paycheck that most of you would have had a sip of the stuff. But what exactly do you know about red wine? 

I'm not going to bore you with the process of how wine is made, or drone on about how the soils of different regions can affect the saltiness of a red. Instead, let's talk about something commonly overlooked: The types of wine grapes responsible for the plethora of red wines there are out there. 

There are thousands of red wine grape varieties. Species, subspecies... you name it. So for the sake of my sanity (and yours), we're going to explore some of the more popular red wine grape varieties, so you can impress your boss at the next Christmas party. 

Pinot Noir.

Let's start off with a more recognisable names. Pinot Noir is a black grape variety that made its name for the fine, highly sought after reds of Burgundy, France. While "Pinot Noir" translates to "black pinot," the grapes themselves are pinkish-red, resulting in lighter-bodied, paler wines compared to bold reds.

The grape is a bit of a captivating paradox. To winemakers, it is both alluring and challenging. Thin skin and susceptibility to elements makes successfully nurturing a crop notoriously difficult, earning it the nickname the "heartbreak grape".

Though Burgundy in France reigns supreme, Pinot Noir thrives in cooler climates worldwide, offering unique expressions from Oregon to New Zealand. This versatile grape plays a starring role not only in still wines but also in Champagnes and other sparkling wines, adding depth and complexity to any blend.

A higher-acidity species, wines produced have a light to medium body and lower tannins on the palate. Common notes contained within are red summer fruit and a slight floral presence, to the more earthy complexities of a mature bottle.

Merlot.

Unlike the finicky Pinot Noir, Merlot thrives as a resilient and adaptable grape. Another dark-skinned grape, it is known for its approachable and smooth character, producing medium-bodied red wines that are known to have a heavy presence of black and red fruit, with just a skosh of herbal and minty notes.

Interestingly, using an influence of new oak can add a cocoa, mocha, clove and vanilla complexity.

Merlot's moderate tannins make it a crowd-pleaser, offering a softer drinking experience that is really quite pleasant (compared to other reds). Bordeaux, France, is its undisputed birthplace, where it reigns supreme in iconic blends alongside the equally-famed Cabernet Sauvignon.

It is traditionally associated with the wines of the Bordeaux Right Bank (Saint-Émilion, Pomerol), as well as older Italian expressions of Merlot (Lombardy, Tuscany and Umbria). But more regions have started to adopt the variety, with places like California and Washington State embracing its fruit-forward style. 

Cabernet Sauvignon.

As mentioned earlier, the Merlot grape is only one of two great old varieties that call Bordeaux home.

Cabernet Sauvignon — which some argue is the king of black wine grapes — is a thick-skinned grape that boasts a deep purple hue and thrives in warm climates. Cabernet Sauvignon is renowned for its complex flavor profile, characterized by dark fruit notes like blackcurrant and blackberry alongside hints of cedar, tobacco, green pepper and even pencil shavings or graphite.

With medium to high levels of tannins, refreshing acidity and a beautiful affinity with oak, Cabernet Sauvignon is able to produce both single varietal wines and blends far from Bordeaux. Truly, Cabernet Sauvignon's global influence is undeniable, gracing vineyards in California, Washington State, Australia, Israel, and many other wine regions.

Cabernet Sauvignon's structure and boldness make it a perfect match for rich and protein-heavy dishes, including grilled meats, stews, and aged cheeses. 

Cabernet Franc.

Not to be confused with the aforementioned Cabernet Sauvignon, the Cabernet Franc is another key grape variety in both the world of fine wine and Bordeaux.

Cabernet Franc grapes have a deep blue hue and contribute aromas of red fruit like raspberry and currant, along with herbal notes like bell pepper, tobacco and violets. There is a moderate tannin presence too. Often overshadowed by its bolder siblings, Cabernet Sauvignon and Merlot, Cabernet Franc is a captivating black grape that thrives in cooler climate and sandy, chalky vineyards.

In fact, Cabernet Franc plays a crucial supporting role in many Bordeaux blends, where it adds a touch of perfume and finesse to the power of such wines made with Cabernet Sauvignon. However, it also shines in single-varietal expressions, particularly in the Loire Valley of France.

Away from its native France, the grape is grown successfully in Italy, Argentina, USA, Hungary, Australia and even Canada, where it is known to be used to make the super sweet dessert wine "Ice Wine".

But it also holds its own with cooked dishes. Cabernet Franc's lighter body and herbal notes make it a splendid partner for lighter fare like grilled chicken and vegetables.

Malbec / Cot.

This purple grape variety is widely considered the flagship grape variety of Argentina (Patagonia, Salta), although its origins lie in southwestern France, where it's known as Cot. 

A widely versatile grape, it is used to produce full bodied, deep coloured red wines with deep color and bold flavors. Often displaying signature notes of blackberry, black plum, clove, pepper and a subtle influence of tannins. Malbec is another variety that shows great affinity with oak aging.

While this grape thrives in both warm and cooler climates, it possesses a thinner skin, and favors more sun and heat as compared to Cabernet Sauvignon or Merlot. It is also known to be particularly susceptible to frost damage.

They do tend to yield subtle differences depending on where they are planted. Argentina's warm climate yields concentrated Malbecs, while France's crafts lighter-bodied expressions.

It can be used to produce both blends and single varietal wines, and complements a good amount of food, including grilled meats, stews, and even hearty vegetarian dishes

Nebbiolo.

This flagship Italian black grape is a captivating enigma from Italy's Piedmont region. Each year during the harvest season in late October, a deep fog sets into the Langhe region where many Nebbiolo vineyards are located, and most agree that it was named after this characteristic fog (nebbia).  

Nebbiolo thrives in these cooler climates, producing wines known for their complexity and ageability. Thin-skinned and late-ripening, it demands meticulous care from growers if they want to retain a good balance between crop success and flavor.

Young wines are known for acidity and juicy red fruits like cherries and strawberries, with complexity from floral notes, cedar, clove, mushroom and fig. But time unveils Nebbiolo's true magic. As it matures, captivating aromas of rose, tar, earth, and even leather emerge, underlaid by firm tannins and warming levels of alcohol.

This varietal has a great longevity, and it is said that wines made can continue to improve in the bottle for upward of 30 years.

Gamay.

Gamay, a cousin to Pinot Noir, thrives in the cool climate of Beaujolais, France. Unlike its more robust relative, Gamay produces light-bodied red wines known for their fruitiness and approachability.

It has an old lineage, mentioned as long ago as the 15th century. It hardier variety, it has been favorably cultivated due to its abundant production, although pains must be taken to reduce its naturally high acidity if that aspect is not desired. 

Imagine a burst of fresh red cherries and raspberries on the palate, accented by delicate floral notes like violets. Gamay's low tannins create a smooth and easy-drinking experience. In particular, when produced via the carbonic maceration method it is known to have notes of confected banana. 

While Beaujolais Nouveau, a young and fruity style released on the third Thursday of November every year, is the most famous expression, Gamay shines in more complex Cru wines from villages like Fleurie and Morgon. These showcase the grape's potential for depth and structure, particularly with age. 

Key production areas include10 Cru of Beaujolais: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.

Grenache / Granacha.

Grenache is a sun-worshipping grape that thrives in hot, dry climates like Spain and southern France. It produces wine with a relatively high alcohol content. While not a hard variety to grow, it is highly susceptible to great changes in flavor depending on its environment. For example, soil with an overabundance of irrigation tend to result in pale colored wines with diluted flavors and excessive alcohol.

Unlike its bold Cabernet counterparts, Grenache offers a lighter touch, producing fuller-bodied red wines brimming with juicy flavors. Lower acidity and tannins make it a favored blending wine, and its higher sugar content has made it a favored go-to for fortified wine making. However, it is also known to be particularly prone to oxidisation.

It has notes of of red fruit – think raspberries, strawberries, and even a hint of plum – with a strong spice presence that contributes a subtle kick. Grenache's tannins are balanced. With age, it is known to have notes of earthy mushrooms.

While Grenache can be enjoyed young and fresh, it also plays a key role in famous blends like Châteauneuf-du-Pape, where it adds fruitiness and structure alongside other Rhône Valley grapes.

Syrah / Shiraz.

Another commonly-heard name, This is an international black grape variety that  thrives in moderate to hot climates. At some risk of confusion, wine produced from this grape is referred to as ‘Syrah’ when produced in the traditional Rhône style and ‘Shiraz’ indicating a richer and more fruit-forward Australian style.

A black grape that makes hearty medium/full bodied reds, displaying fresh dark fruit, chocolate, violets and notes of cracked black pepper spice. With riper styles, the palate is noticeably smoother, with liquorice, anise and leather atop dark stewed fruit.

It is considered a highly adaptable vine that can yield large quantities of grapes on a single vine. It thrives in warm, dry climates and struggles with extreme cold temperatures, but its naturally high acidity and tannic levels favor aging, and greatly increases longevity.

Key growth areas include Northern Rhône, Languedoc-Roussillon, Australia, the USA, South Africa, New Zealand and Israel.

This versatile grape pairs beautifully with rich and flavorful dishes, making Shiraz a versatile pairing on the food side of things.

Tempranillo / Tinta Roriz.

Tempranillo, or Tinta Roriz in Portugal, is the premier red grape of the Iberian Peninsula. It's name is a take on the Spanish temprano ("early"), a reference to the grape's earlier ripening date, which is several weeks earlier than most Spanish red grapes. 

It is a grape that thrives in warm climates and also has an affinity for aging, specifically with both French and American oak, which makes it take on notes of coconut and cedar. However, a low resistance to pests and diseases make survival a close-shave thing for a crop.

While not a champion like Cabernet Sauvignon, it can gracefully evolve with time. Its thick skin and acidity provide a foundation for aging, while techniques like extended maceration and oak aging further enhance its potential. It is even favored for Port Wine in portugal.

Young Tempranillo bursts with dark fruit notes such as cherry and plum, but as it matures the change is significant. Imagine hints of leather, tobacco, mushroom and earthiness emerging. 

With high alcohol, acidity and a good amount of tannins, wines made from this varietal possess a natural predisposition to longevity and good maturation, even in a bottle.

Sangiovese.

Once more we have a grape varietal that has ancient roots. The Sangiovese black grape dates back to 6th century Italy. The go-to varietal for Tuscan wines such as Chianti or Brunello di Montalcino. It is also one of the most commonly used varietal to blend to make the new-age Super Tuscans. Fun fact: It derives its name from the Latin sanguis Jovis (blood of Jupiter).

Depending on region, young Sangiovese wines burst with juicy red fruits, higher acidity, tomato-like savoriness or even herbal spice. In warmer regions and with age it evolves into a bolder wine – think black fruit, earth, and firm tannins.

Primarily grown in central Italy, especially Tuscany, Sangiovese has a well-renowned ability to age gracefully, and its ability to thrive in various subregions allow for a breadth of terroirs that can be expressed. Sangiovese has shown itself to be particularly viable for oak aging, soaking up notes of vanilla and other oak compounds from aging barrels, which are typically large botti barrels that hold five to six hectoliters of wine.

Additional plantings of Sangiovese can be found in Israel, Greece, Turkey and the Americas.

Despite having thin skin that is prone to rot, the grape is a fairly hardy one. It is slow to mature and requires a longer growing season, but also has a resistance to drought and requires little irrigation. Sangiovese has also shown itself to be adaptable to many different types soil, especially favoring soils with a high concentration of limestone.

Zinfandel.

Zinfandel, is a grape that's a bit of everything. A Croatian grape most popular in the USA. It’s genetically similar to its Italian twin, Primitivo. Quite the globetrotter, eh?

This versatile red grape thrives in warm climates, morphing into a spectrum of styles based on terroir. Californian Zinfadel is known to be brimming with plums, raspberries, and a hint of pepper, while warmer regions like Lodi within California push Zinfandel towards a richer fruit concentration and jammy notes. Zinfandel is also known to cause extremely high alcohol content compared to other red wine grapes, although there are methods that can be undertaken to reduce this.

Zinfandel is a grape that favors lukewarm climates, shunning outright hotter regions as grapes do shrivel in such weather. Its thin-skinned grapes grow in large, tight bunches that are sometimes prone bunch rot. Individual grapes also ripen unevenly, and it is common to see a bunch with differing colorations.

While it has the potential to become a robust red wine, a rosé style wine called White Zinfandel is particularly appreciated in the United States having up to six times the sale of Zindafel's red wine alternative. 

Carménère.

A lesser-known variety, Carménère is considered one of the original six grapes of Bordeaux, the others being Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. However, changing times have made it that the grape is rarely found in France, with most of the world's source of this variety being planted in Chile. 

This late-ripening grape thrives in warm, sunny climates (but not too hot) but fares particularly poorly if it is introduced to high levels water.

Carmenere's medium body and balanced tannins make it a food-friendly delight that pairs particularly well with fish. Mostly drunk while young, it has notes of red fruit, berries, smoke, spicy and earthy notes. It can also be oak aged for additional complexity, developing stronger notes of earth and spice, leather, tobacco and dark chocolate.

Petit Verdot.

Petit Verdot ("little green one" in French), might be small in stature but plays a crucial role in the world of Bordeaux blends. It's quite an enigma, with origins that remain unclear, but its characteristics hint at a region hotter than southwestern France.

This late-ripening grape is often overshadowed by its more prominent Bordeaux counterparts, thrives in warm climates with long growing seasons. It is quite challenging to cultivate due to its susceptibility to elements, as the later ripening comes at a time that does not compliment the Bordeaux climate.

The name Petit Verdot ('small green') refers to one of the main problems with the grape: berries tend not to flower and develop based on even the smallest deviations from ideal weather conditions.

It is known to be a favored component for Bordeaux blends. Firm tannins and its vibrant acidity acts as a refreshing counterpoint to the richer notes of Cabernet Sauvignon and Merlot, for example. 

Young single-varietal Petit Verdot wines have a concentrated core of dark fruit – think blackberries and plums – alongside pronounced tannins, banana and pencil shavings, while aged single varietals can reveal notes of earth, leather, and even tobacco.

Durif/Petite Sirah.

Durif is a bit of a dark horse in the world of red wines. The creation of Durif is a accidental one:  French botanist François Durif had a nursery with of both Peloursin and Syrah. At some point the two vines cross pollinated, and this variety was born. 

It thrives in warm climates like California, where it flourishes under the sunshine. However, the grape's natural propensity to form tightly packed clusters makes it susceptible to rotting in damp environments. TLeading producers of Durif are mainly located in Australia and California, although the grape can and is grown in Israel, Brazil, Texas, Mexico and Chile.

The naturally small berries create a high skin-juice ratio. If the the juice is put through an extended maceration period, a highly tannic product is formed.

Durif wines are known for its elegant nature and favored as a blending wine, as the short mouthfeel and presence helps prop up wines which lack mid-palate depth. When young, Durif wines have notes of black pepper, blueberries, black fruit and herbs. Being very tannic, it has good longevity that is known to provide chocolate and light earthy notes after aging.

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.