Winemaking has gotten complicated with all the techniques and equipment flying around. As someone with extensive winemaking experience, I learned everything there is to know about crafting wine. Today, I will share it all with you.

My Favorite Red Wines (And a Few I Learned to Love the Hard Way)

Look, I have been making wine at home for about twelve years now. I started out thinking all red wine basically tasted the same. Boy, was I wrong. After ruining my fair share of batches and spending way too many evenings comparing bottles with friends, I have developed some strong opinions about red wines.

This is not some fancy sommelier guide. This is what I have actually learned from drinking, making, and occasionally completely messing up different red wines over the years.

Cabernet Sauvignon – The One That Got Me Into This

My first real wine experience was a Napa Cab at a wedding reception back in 2012. I remember thinking wait, THIS is what wine is supposed to taste like? That dark currant flavor, those hints of cedar… it was nothing like the cheap stuff I had been buying at the grocery store.

Here is what nobody told me when I started: Cabs need patience. I tried making one my second year of home winemaking and drank it after six months. Terrible decision. It tasted like drinking a two-by-four. Let it age, seriously. A year minimum, two is better. The tannins mellow out and suddenly all those flavors people talk about actually show up.

Merlot – Do Not Listen to the Haters

Yeah, I know, that movie Sideways kind of killed Merlot reputation. But that was twenty years ago, and honestly? A good Merlot is one of the most drinkable reds out there. It is soft, it has got this plummy thing going on, and you do not have to mortgage your house to buy a decent bottle.

I actually prefer Merlot on weeknights when I am just cooking dinner and want something easy. It is forgiving if you do not serve it at the perfect temperature, and it pairs with basically everything from burgers to pasta.

Pinot Noir – My Current Obsession

Okay, this is where I geek out a little. Pinot is finicky. I have tried growing Pinot grapes twice, failed both times miserably. Too hot here. But when you get a good Pinot – especially Oregon or Burgundy – there is nothing quite like it.

That cherry flavor, those earthy undertones… I had a 2018 Willamette Valley Pinot last fall that genuinely made me stop mid-conversation. My wife thought something was wrong. Nope, just having a moment with my wine glass.

Fair warning: cheap Pinot is usually disappointing. It is one grape where you kind of have to spend a bit more to get the good stuff.

Zinfandel – California Gift to the World

Old vine Zinfandel is basically liquid jam, and I mean that as a compliment. Big, bold, probably too much alcohol (some hit 16% or higher), but sometimes that is exactly what you want.

I bring Zin to every barbecue. It stands up to smoked ribs, grilled sausages, anything with a lot of flavor. Just do not drink half a bottle and try to operate a smoker. Ask me how I learned that lesson.

Syrah/Shiraz – Same Grape, Different Personality

This confused me for years. Syrah and Shiraz are literally the same grape. The French call it Syrah, Australians call it Shiraz. But somehow they taste totally different.

French Syrah from the Rhone tends to be more restrained – pepper, olives, savory stuff. Australian Shiraz is like Syrah went to a rock concert. Big fruit, bold flavors, sometimes almost sweet. I love both, but I reach for them at different times.

Malbec – Argentina Nailed It

France basically gave up on Malbec. It was always considered a blending grape there. Then Argentina took it and made it their national treasure, and honestly? They were right to.

Argentinian Malbec at the twelve to fifteen dollar price point might be the best value in red wine right now. Dark fruit, a little chocolate, smooth tannins.

Sangiovese – Makes Me Miss Tuscany

I spent two weeks in Tuscany in 2019, and I have been chasing that Chianti experience ever since. Sangiovese is the grape behind most Italian reds, and it has got this beautiful acidity that just begs for food.

Tomato sauce? Sangiovese. Pizza? Sangiovese. Sitting on your porch pretending you are in Florence? Definitely Sangiovese.

Tempranillo – Spain Underrated Champion

If you are not drinking Rioja, you are missing out. Tempranillo-based wines from Spain offer crazy value. That strawberry and leather combination sounds weird but works so well.

I have been experimenting with Tempranillo in my home winemaking, and it is surprisingly forgiving.

What I Have Actually Learned After All These Years

Do not get too precious about this stuff. Wine is meant to be enjoyed, not agonized over. Some of my best wine memories are from bottles that experts would probably turn their noses up at.

Try different grapes, different regions, different price points. Keep track of what you like. And when you find something that really clicks with you? Buy a case.

Cheers.