Fantastic reds from around the world
Châteauneuf-du-Pape, Shiraz, Claret, Merlot, Barolo, Amarone, Rioja… These names are familiar to anyone who loves good red wine. So of course, you’ll find them on the Co-op’s shelves. Whatever your wine style, we’ve got something you’ll enjoy.
From Old World classics to New World favourites - Côtes-du-Rhône to Barossa; Cabernet to Shiraz – when it comes to tracking down delicious reds, we’ve done the hard work for you. So all you have to do is head to your local store.
Q&A on red wine
Where does red wine get its colour from?
The colour of red wine comes from its contact with red grape skins. It’s what gives red wine its distinct flavour - the tannins a wine develops from contact with the skins affects how it tastes. Generally, the longer its contact with red grape skins, the more structure a wine will have.
Is there a difference between Syrah and Shiraz?
No - a bit confusingly, it’s the same variety. ‘Syrah’ is the French name, but the grape is more commonly known as ‘Shiraz’ in New World countries such as Australia.
What temperature should I serve red wine at?
A lot of people worry about red wine being served too cold. But actually, it’s more important not to let it get too warm - it just won’t taste as good. You might have heard that the best way to serve reds is at room temperature. But that rule was made before central heating was invented, so it’s a bit outdated. Actually, most red wines should be served at about 14–18⁰C, which is cooler than the average room. Some people even argue that wines such as Beaujolais and lighter reds from the southwest of France taste better when they’ve been chilled (half an hour in the fridge is plenty).
If you’re not sure, serve your red wine a bit colder than you think it should be. The wine will always warm up in the glass, if it lasts that long.
Should I decant my red wine?
The short answer is, ‘probably’. Most wines will benefit from hitting the air as you pour them into a jug (and then back again, if you like - this is called ‘double decanting’). Don’t think of it as something you should only bother with if your wine is expensive, either - most reds taste a bit better once they’ve been exposed to the air, as it helps release more of their fruity flavours.