Big and full of oomph, powerful reds are here to fill your palate and give you a face full of flavour.
California Cabernets and Merlots, elite red Bordeaux wines, Barolos, Brunello di Montalcinos, most Northern Rhone reds, Aussie Shiraz and many more. Powerful reds come in many shapes and sizes but all have big structure and big body. Their signature big body encompasses powerful tannins (that grippy feeling you get in your mouth) and higher alcohol (usually upwards from 13.5% abv).
So does that mean there's a universal standard for powerful reds? Yes and no. The big body is a constant but flavours vary. New world and old world powerful reds, for example, differ immensely. New world versions have a fruit dominated body and old world have more of a herbally, spicy complexity. Oak however is (mostly) found in both with most having spent time in timber. The richness and depth of flavour that comes from this maturation process is all part of what it takes to make it powerful.
And what helps make a good, solid, powerful red? Climate. California and Australia are both prominent powerful red producers. In both countries there is plenty of heat and sunshine for ripeness a pre-requisite for this style of wine. The big blockbuster Aussie Shiraz's aren't famous for nothing. They've come from a warm, dry flavour and those grapes have well and truly ripened by the time they're picked!
To acquaint yourself with powerful reds and learn whether or not they're your style, make sure you have food to hand. They can be a lot on their own but often meat-rich dishes pair well as the tannins cut through any fat flavours and lift the complexities of the seasoning. Delish.
To find out more about the regions, style and food pairing of powerful reds, download our guide here.
