Wood on Wine

Moving from white wine to red
© by Linwood Slayton
The evolution from white wine to red is a long and slippery slope for some. When I ask friends whether they prefer white or red wine, they often frown up their brow and state they can't handle red wine at all. I often follow up with a "why" and their answers vary substantially. Some will say that they "prefer sweeter wines and reds are too dry." Others will say that when they tried a red wine (5 years ago) it "didn't do anything for them." Invariably, the reasons given as to why reflect a common thread: most people have not learned to appreciate red wine either because they have not tried at all or their limited experience with red wine was less than memorable.

So, I decided that I would try to find a good red wine that would be suitable for introducing friends to the world of "reds." It also occurred to me that many people simply do not have a basic understanding of red wine and tend to gravitate to that which they know best.

White wine drinkers typically will prefer a lighter- bodied red that is also low in tannins like a Beaujolais which is fruity and can also be consumed slightly chilled which tends to enhance the fruitiness of the wine. Moreover, these wines tend to be less expensive and won't eat up your budget if the "nouveau" tasters don't like them. Speaking of "nouveau," Beaujolais Nouveau wines (very young Beaujolais) which are made from freshly harvested grapes are also quite fruity (grapey) but are only available between late November until about the end of the year.

A common concern among non-red drinkers is that reds are "too dry". Dryness is a relative term and one of perception. The fact is that dryness or sweetness depends on the individual wine and the person tasting it. There are, however, reliable clues or indicators that can aid in determining dryness: (1) very dark colored red wines are normally dryer and have more tannic content; (hold the bottle up to the light to see how dark the wine appears to the eye); (2) check the alcohol percentage of the wine; high alcohol percentage wines (over 13 percent) like some Zinfandels and Cabernet Sauvignons will tend to give an impression of sweetness due to the ripeness of their grapes and the alcohol itself.

As a very general rule of thumb, red wines from Europe - especially Italy, France and Spain - tend to be very dry. Reds from Australia tend to be less dry. Lower priced reds especially Cabernet Sauvignons will tend to be less dry than the higher priced Cabs. Merlots and Pinot Noirs will tend to be less dryer than Cabernets.

Again, there is no accounting for taste and red wines are an acquired taste. I have discovered, however, that the nuances and subtleties of red wines are so vast that once you enter this part of the world of wine, the journey is endless and far more exciting fopr a wine lover.

Take the plunge and see for yourself.

May 4, 2001