Red or white?
If your reply is habitually “white”, allow us to introduce you to the kind of light, fruity reds that will make you regret all the years you missed out, without a trace of a headache
YOU KNOW WHO YOU ARE.
Even when you’re sitting in front of a roaring fire or there’s a juicy steak on the table, your hand remains glued to your glass of perfectly chilled Chardonnay. Wine served at room temperature just isn’t your thing. As for those lip-puckering tannins – no thanks! Hear us out. There are plenty of easy-drinking, light-bodied, fruit-forward reds out there, and some that could even be served chilled. Once you’ve made the transition, you’ll effectively have doubled your choices. It’s a win-win. Just trust the knowledge.
Look on the light side
Red wines usually have a different mouthfeel to whites thanks to the tannins. They’re also often more heavybodied and higher in alcohol. So choose lighter-bodied reds such as Grenache and Pinot Noir. At around 12.5% alcohol by volume (ABV), they’re a lot closer to the ABV found in the white wines you already know and love.
Choose low-tannin wines
Tannins – the natural, slightly bitter compounds in grape seeds, skins and stems that can make your mouth feel dry – aren’t apparent in white wines because they’re removed from the juice once the grapes are crushed. But red-wine makers leave the juice in contact with the skins and seeds to add colour, flavour and texture. The longer the contact, the more tannins in the wine (obvs). Low-tannin wines are easy to spot because they’re less intense in colour.
Follow the fruit
Yes, the fruit flavours and aromas in red wines are different to the citrus, stone fruit and tropical flavours that are found in whites. But tell me those cherry and berry flavours aren’t comforting when the mercury drops? Bonus: the flavours in fruit-forward reds come alive when they’re served at lower temperatures. (We did mention this.)
Keep it chilled
We get it. When you’re used to sipping a crisp Sauvignon Blanc, a glass of warm wine can be a big turn-off. But that old rule was invented in Europe, where room-temperature is a whole lot cooler than in sunny SA. The truth is, many reds, especially the lighter varieties, are more delicious when served lightly to moderately chilled. Convinced, yet?