Red Wine

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.

The Co-operative Truly Irresistible Bio Valley Malbec

Dark, dense and polished, with a mix of sweet blackberry and dark fruit. The long, intense mineral finish lets violets and lavender notes shine through. Enjoy with roast meat, in particular lamb or duck.

The Co-operative Truly Irresistible Casablanca Valley Pinot Noir

A pinot noir with a typical pale garnet colour, aromas of cherries, violet flowers and just a hint of smokiness on the nose. The palate is bursting with flavours of red fruit and minerality. The wine is elegant with refined, smooth tannins. It’s the perfect accompaniment to duck or turkey.

Q: Is there a difference between Syrah and Shiraz?

A: No, rather confusingly, it is the same variety; ‘Syrah’ is the French name whilst the same grape is more commonly known as ‘Shiraz’ in the New World countries such as Australia.

Q: Where does red wine get its colour?

A: The colour of a red wine comes from contact with the red grape skins (most grapes have white or green ‘flesh’). Contact with the skins also imparts tannin which is an important component in the structure of a wine; generally speaking the longer the contact the more structure a wine can possess.

Q: At what temperature should i serve red wine?

A: The most important rule of thumb here is to ensure that the wine is not too warm as this causes the wine to taste ‘flabby’ and one dimensional. Most red wines should be served at around 14–18⁰C (which is to say cooler than your average room!). Some wines – such as Beaujolais or lighter reds from the southwest of France – are arguably more enjoyable when lightly chilled (half an hour in the fridge should suffice).

Q: Should i decant my red wine?

A: The short answer is ‘probably’! Most wines will benefit from the aeration encouraged by decanting. It needn’t be done by candlelight into a crystal decanter (although this is nice!); the simple action of pouring wine into a jug (and back into the bottle if you wish – this is known as ‘double-decanting’) will allow air to interact with the wine and release more of those delicious aromas and flavours.