You say you don’t like red wine? Why? It turns out there could be many reasons, but if you can identify the real reason(s) there may be a few red wines you might like. If not? That’s okay. This is a judgment-free zone. Some possible reasons and suggestions follow:
- Sulfites: You are allergic to the sulfites/feel it triggers your migraine headaches (It’s certainly possible, though there are many foods with much higher levels of sulfites than red wine).
- Oak vs Stainless: You don’t like the aroma, taste or mouthfeel of oak and more reds spend time in oak barrels than whites. There’s good news if this is your issue. Many lighter reds like Pinot Noir or Beaujolais (especially Nouveau Beaujolais, meant to be enjoyed young) are often not oaked.
- Body: You don’t like how “heavy” or full-bodied some reds are. Again, good news-there are many reds that are not full-bodied. Besides the Pinot Noir and Beaujolais noted above, many Chiantis are light in body.
- Variety is the Spice of Life: You say you already tried a Cabernet Sauvignon and a Merlot and didn’t like either. You should consider thinking a little more outside the box. Cabs and Merlots are very similar (they are actually related to each other via shared DNA). There are so many other red varietals. Would you say you don’t like dessert because you tried one and didn’t like it? I’m guessing NOT!
- You don’t like dry wines. More good news-many reds are sweet. I prefer dry reds, but love Port-style red wines. How about Sangria?
- You don’t like the “bite” that some reds have (generally a result of the tannins from the exposure to the stems, seeds and skins, as well as the barrels which are used to store some of them). At the risk of turning off some readers, with cries of “that doesn’t sound snob-free to me!”: Try exposing the wine to air for a little while (use a decanter or open, pour in a tall glass and gently swirl for a couple of minutes). Repeat a couple of times. I have almost thrown away good wine in the past, after an initial sip that seemed “rough around the edges.” Also when purchasing your red wine, look for wines with descriptions like “velvety smooth tannins” or “drinking smoothly now.” Tell your wine seller what you like and ask him/her to recommend a bottle.
- Temperature: At what temperature are you serving your red wine? Many people think that reds should be served at room temperature. It has been said that most Americans serve their white wines too cold and their red wines too warm. The temperature in the average American home is probably around 70 degrees. Not sure where the idea of room temperature came from, but you want to shoot for cellar temperature (more like 65 degrees).
- Quality: Finally, you may also want to shell out a few more dollars for a better quality red. I have been able to find some decent white wines for $10 and under, but reds in this price range that are decent, are a bit less common. But make sure the wine is ready to open. Again a knowledgeable proprietor or a review written about the wine may help guide your decision. Of course nothing beats a tasting, since in the end, your palate is the most important one to please.
Want another reason to give a red another try? Do you like Sauvignon Blanc? A wonderful, refreshing white wine, right? Well, Sauvignon Blanc and Cabernet Franc are the DNA parents of Cabernet Sauvignon. If you like one of the parents, why not give the kid another try!
Cab or Nay? Cab, please!
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Coming Attractions
- Whitehorse Winery Revisited
- Tomasello Revisited
Cheers!
