Red Wines

Red wines get their color from grapes with red, purple, and even blue skins and can range in color from bright red to almost black. There are around 50 red wine varietals you’ll commonly find on the market, including: Cabernet Sauvignon, Pinot Noir, Zinfandel, Merlot, Syrah, Shiraz, and Sangiovese, among others.

Cabernet Sauvignon - Big And Bold

Cabernet Sauvignon (CAB-er-nay SOH-vin-yon) rose to fame in France’s Bordeaux region. These unique, brilliant blue grapes are smaller than average. This translates to high tannin levels and a deep degree of color. The grape’s reduced size also means that a greater amount of skin comes into contact with the juice during the winemaking process. The result is a dazzling assortment of flavors—and its amazing hue.

And speaking of flavors, this wine is chock full of rich fruit character, including cassis, black cherry, currant, violet, cedar, chocolate, and spice. These tastes and aromas—along with tannins, alcohol, and oak—also develop more complexity with age.

The best Cabernet Sauvignons have highly integrated tannins and a long, lingering finish—ideal for pairing with grilled meats or hearty pastas.

MERITAGE - RICH & ELEGANT

A red Meritage is made from a blend of two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, St. Macaire, Gros Verdot and Carmenere with no single variety may make up more than 90 percent of the blend. In 1988, a group of American vintners formed The Meritage Association to identify hand-crafted wines blended from the traditional "noble" Bordeaux varietals. "Meritage," pronounced like "heritage," was selected from more than 6,000 entries in an international contest to name the new wine Californian wine category in 1988 by the Meritage Association.

In the glass, it offers dark plum, black cherry, and blackberry aromas along with a plush, velvety texture and succulent mid-palate flavors. Its finish is impressively long and enhanced by well-integrated tannins.

A superb match for hearty, richly flavored foods such as grilled rib eye or porterhouse steak, lamb chops, osso bucco, and flavorful cheeses, this Meritage turns any meal into a special occasion.

MERLOT - SMOOTH & SILKY

Like Cabernet Sauvignon, the Merlot (Mer-LOW) grape has long been a triumph of France’s Bordeaux region, and is now widely planted around the world. The gentler, more accessible wine of the two, Merlot is often blended into Cabernet Sauvignon wines to help soften the Cab’s tannins and to lend more oomph to its fruit.

Merlot does share some of Cabernet’s fruity essences—like black cherry, velvety plum, berry, spice, tobacco, and licorice—but simply packs a lighter punch. Fewer tannins and acids make Merlot smooth, silky, with ripe fruit expression.

Merlot’s exceptional balance makes it taste great with simply dressed ham or duck, and with hearty vegetable dishes like grilled or roasted eggplant.

PINOT NOIR - LIGHT & LIVELY

Pinot Noir (PEE-noh N’WARH), French for “black pinot,” gained its fame in the Burgundy region of France. In California, Pinot Noir thrives in the cooler, coastal regions, and is notorious for being difficult to cultivate. Despite its downright finicky nature, this grape has the capacity to yield a singularly beautiful wine—an alluring reward that leads many winemakers to take the challenge head-on.

Fairly pale for a red, and lighter and more delicate than both Cabernet and Merlot, the best Pinot Noirs boast elegant tannin levels and a silky texture. Fruity at the core, essences like strawberry, cherry, and plum mingle with notes of sandalwood, spice, tea leaves, and flowers.

Long revered for its ability to enhance a wide range of foods, Pinot Noir tastes great with grilled salmon, pasta, barbecued ribs, and more.