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Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods such as red meat, pasta, and ripe cheeses. Here are some basic explanations of red wines: Barbera: This is a hearty red wine that's usually blended into jug wines, but sometimes sold as an inexpensive varietal wine. Bordeaux: The Bordeaux region in France produces wines that are rich and complex, and usually made with a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot grapes. Burgundy: Burgundy is a region in eastern France that produces excellent red wines. However, the Burgundy wines produced in the United States are usually inexpensive jug wines made from different grape varieties. Cabernet Sauvignon: Cabernet Sauvignon grapes make a hearty, complex red wine that's especially good with roasted meats and heavy stews. Pinot Noir: This earthy red varietal wine goes best with beef, ham, poultry, salmon, or tuna. Sangiovese: This is the red grape variety that's often blended with Cabernet Sauvignon to make Italian Chianti. Chianti: The real thing comes from Tuscany and has a seal of authenticity on the neck. 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. Merlot: This is a hearty red wine that's similar to a Cabernet Sauvignon, but softer and less tannic. 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. 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.
|Sheri Ann Richerson|