There are more than 50 main varieties of red wines, but many people fail to recognize that the differences in those varieties go beyond the name on the label. Devotees, however, realize the colors of reds can range from the lightest blush of red wine to deep purples, with some reds being nearly black in color. The flavors tend to vary as greatly as the colors, including fruity flavors and those with a slight taste of tobacco. Anyone who wants to develop a greater appreciation for this versatile wine should begin with learning more about it.

The color and flavor of red wines is a combination of the wine making process and the variety of grapes used. Grapes used to make reds range from deep red to purple to blue and the skins are left on during fermentation. The skins contribute to the varieties of color and, along with the grape seed, determine the amount of tannins in the finished product.

The longer the skins are left in contact with the fermenting grapes, the deeper the color and the higher the tannin content. Reds with the highest tannin content are considered full-bodied, like Cabernet, while lower tannin content gives medium-bodied Merlot or light-bodied Beaujolais. The fruity reds, which are named because of their flavor not because there is any sweetness, have the lowest tannin content of all the reds.

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