Light, medium and structured reds
A light red is usually about perfume, acidity and gentle tannin. Medium-bodied reds bring more fruit and savoury detail without becoming heavy. Structured reds have more tannin, depth or concentration, making them useful with steak, roast meat, mushrooms, hard cheese and winter dishes.
Serving red wine
Many reds show better slightly cooler than a warm room. Lighter reds can take a gentle chill, while fuller wines usually want cool room temperature so the fruit and tannin stay in balance. If a red feels flat or hot, a few minutes in the fridge can often help.
