The Wine Doctor

I have many friends or colleagues that consistently state that they do not like red wines and that prefer only whites. Though many would scoff at the thought, I personally believe they just have not found the red wine that they like.

What do I mean?

Well, the opportunities one may dabble into the red wine world may be at dinners, parties or possibly weddings and typically at those events, one is exposed to big, bold Cabernet Sauvignon. And, if we are being completely honest, they are probably being exposed to some truly awful, artificially dyed Cabernet Sauvignon. So, it is no wonder they do not like red wines. Hell, I would not like red wine if my only exposure was Mathew East (wink wink) Cabernet Sauvignon.

As one eases into the world of red wine, the first question I would ask is, what is it about white wine that you prefer?

Is it the sweet/fruity nature of white wine? Is it because you feel it is refreshing? Is it because it does not dry your mouth out like red wine?

I would then ask, what is it about red wine that you dislike?

Does it give you a headache? Does it dry your mouth out? Is it not sweet enough for your pallet?

So, let’s address each of these questions.

I like sweet wines and red wines just will not do.

This is not entirely true. Inherently, most wines are dry. Though there are many exceptions to this, but when a person states that they like sweet white wines, they may mean they prefer that acidic white wines. People that prefer high acid wines are affectionately known as “acid freaks.” They prefer the crisp acid that makes their mouth water, pucker and feel as if their thirst is being quenched as opposed to being full of sugar which can neutralize acid. Sauvignon Blanc is a great acidic wine.

If this sounds like you, the best way to ease into the world of red wine is to try tasting a Pinot Noir or a Grenache. These red wines tend to be lower in body and demonstrate great acidity and would be a perfect why for our white wine “acid freaks” to get into the red wine world.

Pommard (Bourgogne), Bloom’s Field, Boedecker Cellars Stewart Pinot Noir

Do you avoid red wine because it causes a headache?

This, in fact is most probably not true. I urge you to watch our TikTok https://www.tiktok.com/@thewinedrjesse/video/7209375121729932590 or check out Chapter 4 in The Wine Doctor (anywhere books are sold as well as Audible and iTunes). The short of it though is that sulfites are not likely what is causing your headache (canned vegetables have 10x the sulfites as wine). It is most likely the artificial chemicals (Mega Purple) some companies use to provide you a product that does not change year after year.

Therefore, it is not “red wine” that is giving you headaches. It is probably the cheap, artificially dyed red wine that is doing it.

Recommendation:

Legislation is trying to pass a law stating ingredients on wine must be placed on every label, so soon you will know all those colorful dyes that are present. (yellow dye 52,000 or red dye 5150, etc).

But for now, move up your game – buy local or increase your price point when buying red wines. The higher price usually means the more laborious process, less likely to use chemicals which in turn means a lower yield when making wine, therefore commanding higher price per bottle.

Do you not like red wine because it dries your mouth out?

If wine makes your mouth feel like you were chewing on cotton balls, that means it is high in tannins. Tannins are found in nature and its primary purpose is to make some things inedible. This would include the bark of a tree or even the skin of most animals. However, many things are known for their tannins such as coffee and wine. Tannins are mostly found in red wines because it is in the skin, seed, and stems. White wines have little to no contact with any of these items therefore making it likely low in tannins. Now, with all that being said, if a white wine is aged in an oak barrel, that winemaker is introducing tannins back into the wine therefore some white wines (oaked Chardonnay) can have higher tannin levels.

So, if it is that cotton ball feeling you dislike, found yourself a low tanning wine. My favorite? Beaujolais Nouveau. Other low tannin wines would include Pinot Noir, gamay or any “Beaujolais” and Barbera from Italy.

Despite all of the above recommendations, probably the easiest way to ease into red wine would be starting with the rosé wines. The light color nature of those from the Provence region in France are light in body, higher in acid and low in tannin. All three aspects making it a great entry into the world of red wine. (yes white Zinfandel is also a rosé, but its typically higher in sugar which essentially would defeat our purpose here).

From the rosé of Provence, you can travel slightly north in France and enter a region of Tavel. This region, by law is 100% rosé, but it is rosé many have never seen or tried. It is slightly darker in color than the rosé of Provence.

side by side comparison rosé from Provence (left) and rosé from Tavel (right)

To make it this way, the wine must have slightly more contact with the must (skin and seeds) than those of Provence. This implies, it is slightly lower in acid, and higher in tannin then those of Provence but less than the reds of Rhône wine region.

This recipe of easing into red wines would be

1. White wines

2. Rosé of Provence, France

3. Rosé of Tavel, France

4. Gamay (Beaujolais)

5. Pinot Noir or Grenache

6. Sangiovese

7. Merlot

8. Zinfandel

9. Nero d’Avola

10. Malbec

11. Cabernet Sauvignon

12. Syrah

13. Tannat

I hope those helps.

Cheers

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