10 Best Red Wines UK 2022 | Tesco, Waitrose and More

Winemakers can control the level of tannins by their winemaking choices, whether they use whole bunch fermentation or leave the must in contact with the grape skins for an extended period. It's not always possible to deduce tannins just by looking at the colour of the wine. 

For example, a Barolo, often quite garnet in colour, contains a high amount of tannins. In contrast, a rich-looking Zinfandel will be much lower. You'll recognise tannins in your wine on your teeth and gums. They have a drying astringent quality to them and lend complexity to a wine.

The body in wine consists of a few components that marry together to produce the perception of the body. This comes from the residual sugar in the wine, the alcohol content, the tannin structure and quality, as well as the grape variety. 

It's the mouthfeel of the wine; a rich red wine with residual sugar will feel mouth coating and full-bodied. A light red such as a Beaujolais will feel leaner and fresher. The difference in mouthfeel between milk and water is a common analogy.

It's no wonder that Argentina's signature grape variety, Malbec, goes perfectly with steaks and cured red meat. They are a match made in heaven, with Malbec's tangy, dark fruit flavour profile perfectly complimenting red meat dishes. 

Malbec was historically grown in France and known as Côt, containing quite dense tannins. Argentina's Malbec offering is more approachable and easy to drink. It has softer tannins than its French counterpart and a medium-length finish.

Merlot is often combined in a blend to add body and alcohol, but it has a lot to offer as a stand-alone grape. However, it can be tricky to recognise because it comes in so many guises. 

Sometimes light, fresh and herbaceous. Or if very ripe; thick, and jammy with heavy fruit flavours of black cherry, plum and chocolate. A good quality merlot with its smooth tannins and soft nature will complement spiced meats. You will find that it has a more extended and rounded finish than a Malbec.

Pinot Noir is classically known as the heartbreak grape, being such a tricky grape to grow into healthy bunches and susceptible to adverse weather. Typically, Pinot Noirs are more expensive because of the care and attention in producing the grape. 

There are some affordable options out there; their red fruits and light style, with lower levels of tannins, make them much more approachable for people new to wine. Pinot Noir pairs particularly well with duck or mushroom risottos.

Packed with flavour, Cabernet Sauvignon contains a dark fruit aroma profile and is recognisable by its blackcurrant and herbal characteristics. You'll often get a green bell pepper or eucalyptus note running through the wine. 

Cabernet Sauvignon is a flagship grape of Bordeaux but widely grown throughout California, South Africa, Australia and Chile. A robust wine that easily stands up to the intense flavours found in lamb and goose.

There are a few styles to choose from, but most are recognisably produced from the Tempranillo grape. Tempranillo is known for its red fruit, red cherries and strawberries with additional slightly savoury characteristics; while younger styles such as Joven and Crianza have seen little to no oak. 

More mature styles such as Reserva and Gran Reserva have been aged in New American oak barrels, which gives warm caramel and vanilla flavours. These older styles pair well with steaks, whilst a young Rioja compliments pork ribs and lamb cutlets.