Red wines are a fuller-bodied and more robust counterpart to white wines. Higher in tannins and often aged in oak barrels, red wines have a much stronger array of flavors and characteristics than do white wines.
Specific flavors and aromas vary from wine to wine, depending on the varietal and production method employed. Overall, red wines should exhibit darker fruit, such, such as cherry, currant, blueberry, and blackberry. Also, earthy, smoky, spicy aromas, such as smoke, leather, tobacco, coffee, anise, clove, and chocolate may be present.
These fuller-developed qualities of red wines are closely tied into how they are produced: red wine grapes are pressed, and then fermented along with the skins and stems, allowing tannins, colorings, and phenolyc compounds to work their way into the fermented juices. Additionally, the aging red wines undergo in oak barrels will also impart qualities directly from the wood of the barrels. Aromas, flavors, and woody/earthy qualities, such as vanilla, smoke, toast, and tar, can be linked with the specific type of oak and barrel toast used in barrel-aged red wines.
In terms of overall presence, red wines may be robust, boisterous, and full of life. Look for pronounced and "forward" qualities in good red wines, which can explain how a red wine can be described as "chewy" or even "meaty", and which also explains how their qualities makes them such a good match for heavier fare, such as red meats and spicy seafood dishes.
Depending on the type of red wine and its age, the finish and aftertaste should be long and elegant, sticking around in the back of the palette for a while before diminishing. Tasting a red wine should end with a balanced finish, hinting at the initial aromas you tasted prior to sampling, and which leaves you salivating for another sip!
All in all, look for wines that have a full, fruity flavor and aroma, chewy mouthfeel, and lingering finish.
This article was written by OregonWines.com staff.