Red Wine
From bold cabernet sauvignon and spicy zinfandel to silky, delicate pinot noir, smooth merlot with plum, black cherry, and chocolate notes, and rich syrah or shiraz, our red wine collection spans light bodied, medium bodied, and full bodied styles for people looking to drink red wine casually, pair it with dinner, or build a cellar, with food-pairing options that work best when you match the wine’s body to the weight of the dish, let tannic wines handle fatty cuts, reach for high-acidity bottles with rich, oily, or tomato-heavy foods, and remember the sauce often matters more than the main protein, with examples from Italy, Sonoma County, Willamette Valley, and Barossa Valley to suit different palates and occasions. Red wine is made from grapes that are destemmed before fermentation, then fermented with their skins so yeast can turn sugar into alcohol; most red wines are fermented dry, the skins shape tannins, acidity, flavors, and aromas, tannins create that dry, puckering sensation in the mouth, and malolactic fermentation converts malic acid into lactic acid before aging, which often lasts 18 months or more and can build more complex flavors such as forest floor.
Store red wine at 55–65°F, serve it at 60–65°F, and avoid serving it too warm or the alcohol can taste harsh.
An opened bottle will keep for about 3 days in the fridge.
Buy one for tonight or grab a few to build your cellar. For an easy drinking, balanced bottle with low tannins and fresh acidity, a smooth, delicate Pinot Noir is a beginner-friendly choice for a casual meal, while a red blend can be a bigger drink when you want something more substantial. As you explore, you’ll find different grape varieties, flavor profiles, and regional styles that make it easier to compare bottles for weeknight drinking, steak dinners, or longer-term collecting. Dry reds suit savory meals, while sweet reds pair perfectly with desserts. Moderate red wine consumption has been linked to antioxidants, possible heart-health support, longevity, and resveratrol’s role in blood-clot research, but excessive drinking can harm the liver and alcohol is a known carcinogen.