Red wine gets its color from the skin of the grape. Many grape varietals make up red wine. Each variety gives a different shade of red. An individual wine’s color depends on what type of grape was used to make it and how long the skin was left in the juice before being extracted.

Red wines are usually judged by their body. A light-bodied wine should not overpower the taste buds. It pairs well with food that is rich in flavor. The French red wine Pinot Noir, is a good example of this kind of wine. A medium-bodied red wine is a slightly heavier wine for example, a Shiraz or Merlot. Full-bodied wines are denser and have higher alcohol content.

Red wine is best served in an oval glass that narrows as it reaches the top. It is the best way to taste a red wine as it allows the wine to breathe and swirl better. The best temperature to serve red wine is 60-65 degrees Fahrenheit. If it is served too hot, the alcohol can be overly emphasized and if served too cold it will taste bitter.