Many red wine drinkers don’t start out that way. Often, someone will begin with the sweet stuff before becoming accustomed to drier wines. Components of the wine—tannin, acid, higher alcohol—all contribute to the balance and complexity of the wine. When tannins make contact with air, they release all of the wonderful aromas that increase the enjoyment factor. Big, bold reds have the texture, weight, and characteristics to enhance the flavors of beef and other richly flavored foods, such as pasta and spicy dishes. As wine drinkers begin to experiment with pairings, more tannic options become appealing.
Eventually wine drinkers start to enjoy pinot noir and then merlot, then transition to complex red blends, well-balanced cabernet sauvignon, and dynamic, spicy syrah. Here are some favorite reds to consider:
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Made in Paso Robles, California, Justin Cabernet Sauvignon is a wonderfully bold wine offering balanced tannins, dark fruit, and herbal characteristics. It reflects the warm climate that the grapes are grown in. Schnucks, schnucks.com.
A versatile food wine from Sonoma County, 2012 Gundlach Bundschu Mountain Cuvée is a smooth and fruity blend, with medium tannins and balanced acidity. Lukas Liquor Superstore, lukaliquorstl.com.
Created in Washington, Charles Smith Boom Boom! Syrah is earthy and herbal, with floral and tobacco notes. The winemaker describes it as “an explosive dark cherry bomb.” Friar Tuck, friartuckonline.com.
When pairing a wine with food, consider its components—not just the aromas and flavor but also the texture. Trust your taste: Pair what you like to sip with what you like to eat. That is how a red wine drinker becomes a red wine lover.
