Red Wine



It’s a good time to be a fan of red wine. Not only have doctors approved it as part of a heart-healthy diet, but from Argentina to Sardinia, vineyards are producing delicious new vintages and reviving lost varietals. Red wine gets its color because the grape juice is left in contact with the skins. After that, much depends on the grape, the terroir and the winemaker: red wine can be fruity or dry, full- or light-bodied. Whether you prefer a juicy New World Cabernet Sauvignon or a traditional, easy-drinking Côtes du Rhône from France, F&W’s guide to red wine will help you choose the right bottle to match your meal. It also includes guides to reds by region, editors’ picks for value wines, plus tips and recipes for when you want to use your wine for cooking.

Most Recent

The Truth About Pairing Wine with Red Meat

We asked the experts to tell us everything they know about red meat and red wine.

21 Amazing Zinfandels to Buy Right Now

America’s quintessential grape variety has a rocky reputation, but here are some standout Zinfandels to look for.

How to Pair Wine with Potato Chips

Go ahead and make all the pandemic sourdough you want. But if you want to eat something that really goes with wine, try potato chips.

25 Splurge-Worthy California Reds

These wines represent what I consider to be some of the best high-end bottles in the state—and, for many of them, the world.

More Red Wine


10 Great Pinot Noirs From New Winemaking Talent and Visionary Risk-Takers

Pinot Noir’s high-maintenance personality (“I can’t grow here because it’s too cold; I can’t grow here because it’s too hot; I certainly can’t grow there­—it’s clearly far too wet”) means that only a few wine regions produce great examples. And yet, as demand grows and grows, new Pinot sources do appear, whether due to bursts of new winemaking talent or vineyards planted by visionary risk-takers.