Nothing beats a good red in winter. Pour a glass and its colour alone can hint at its personality – ruby and delicate or deep, dark and intense. And with different shades, you’ll learn about the grapes, climate, soil, winemaking techniques and maturation. The colour even hints at how it feels on the palate. Light red wines, for example, tend to be brighter, more fruit-forward and food-friendly, while darker reds offer weight, structure and long-term ageing potential.
What Affects Red Wine Colour?
Whether you’re choosing a bottle for a casual dinner or planning to cellar it for years, knowing what shapes a wine’s colour helps you select a style that matches your mood.
Grape Variety
Not all grapes are created equal. Some are naturally rich in anthocyanins, the pigments responsible for red hues. Thick-skinned grapes like Malbec, Syrah and Cabernet Sauvignon produce dark, concentrated wines, while thin-skinned varieties like Pinot Noir or Nebbiolo yield paler, more translucent light red wines. Even clones of the same grape can show subtle differences, giving winemakers an array of options to craft the desired intensity.
Climate and Terroir
The environment shapes the grape as much as genetics. Cooler regions often produce thinner-skinned grapes with higher acidity and lighter colours, perfect for wines with freshness and finesse. Warmer regions produce thicker-skinned, deeply pigmented grapes that yield full-bodied, darker wines. Beyond climatic conditions, the soil type, altitude and sun exposure all influence phenolic development, impacting colour, tannin content and flavour.
Winemaking Techniques
Maceration time, fermentation vessels and extraction methods all influence how colour and tannins develop. Carbonic maceration, for example, yields bright, juicy light red wines, while extended maceration produces deeper, more concentrated tones. Whole-bunch fermentation, oak ageing and vessel choice – stainless steel, oak or clay amphora (similar to qvevri used when making orange wine) – each leave their mark on hue and texture.
Ageing
Time changes colour as well as flavour. Young reds often show blue and purple highlights, indicating freshness. Over time, oxidation softens these hues into garnet, brick and tawny tones. Light red wines often maintain their ruby glow even as they age, while darker, tannic wines hold depth for decades.
Acidity and pH
Acidity helps stabilise brighter, ruby tones, giving light red wines their luminous character. Higher pH wines can appear more purple or bluish, sometimes appearing more powerful than their actual structure. Acidity works alongside phenolic content to influence colour stability over the wine’s life.
Lighter Red Wines
From Cinsault to Pinotage, get to know these light red wines.
Barbera
Native to Italy’s Piedmont, Barbera is bright, food-friendly and medium-bodied, with tart cherry and plum flavours balanced by refreshing acidity. It pairs well with tomato-based pasta dishes and light roast meats. Despite its lighter body, Barbera often has more anthocyanins than Nebbiolo, giving it a surprisingly dark colour for a lighter wine.
Cinsault
Often a supporting player, Cinsault shines as a solo varietal in South Africa and southern France. In fact, Cinsault is one of the parent grapes of Pinotage. Its light colour, soft tannins and fragrant red fruit make it an ideal summer red.
Dolcetto
Also from Piedmont, Dolcetto produces soft, fruity wines with gentle tannins and low acidity. Its juicy black cherry and almond notes make it approachable and enjoyable young. This versatile wine pairs particularly well with soft cheeses and pizza. Fun fact: Dolcetto means ‘little sweet one’ in Italian, although the wines are typically dry.
Grenache
Grenache is warm, generous and medium-bodied, with flavours of strawberry, raspberry and spice. Originating in northern Spain and thriving in southern Rhône blends, it’s soft enough to enjoy on its own or as part of a GSM (Grenache, Syrah, Mourvèdre) blend. South African Grenache brings sun-warmed fruit and subtle herbal notes. Pair it with lamb, roasted vegetables or Mediterranean-style dishes for an exquisite pairing. Grenache is also used for blending robust reds and pale Rosés.
Pinot Noir
Delicate and perfumed, Pinot Noir is the quintessential light red wine. Originating in Burgundy, France, it thrives in cooler regions like New Zealand and South Africa. Its thin skin yields a pale ruby colour, soft tannins and vibrant acidity. Expect red cherry, raspberry and earthy mushroom notes.
Darker Red Wines
Sip and savour these darker style reds.
Cabernet Sauvignon
The king of reds, Cabernet Sauvignon, produces structured, full-bodied wines with blackcurrant, cedar and tobacco notes. Originating in Bordeaux, it thrives in regions worldwide, including Stellenbosch in South Africa, Napa Valley in California and Coonawarra in Australia. This dark red varietal is actually a natural cross between Cabernet Franc and Sauvignon Blanc. Thick skins and high tannins give it longevity, perfect for steak, roast lamb and mature cheeses.
Try these cellar-worthy South African Cabernet Sauvignon wines.
Malbec
Malbec is dark, inky and fruit-forward, with blackberry, plum and cocoa notes. Originally from southwest France, it thrives in Argentina’s high-altitude Mendoza and South Africa’s Swartland. Pairs beautifully with grilled red meat.
Merlot
Merlot offers soft, plush textures with plum, cherry and chocolate notes. Originally from Bordeaux’s Right Bank, it’s now widely grown in California, Chile and South Africa. Its approachable style pairs well with roast chicken, pasta or grilled pork.
Nebbiolo
From Italy’s Piedmont, Nebbiolo is deceptively pale but tannic and powerful, with red cherry, roses and tar notes. Perfect with truffle dishes, braised meats and aged cheeses. Despite its light colour, Nebbiolo is one of the most tannic red grapes, proving colour doesn’t always indicate structure.
Pinotage
South Africa’s signature red, Pinotage, is a 1925 cross of Pinot Noir and Cinsault. Deeply coloured, it ranges from smoky and earthy to juicy and fruit-driven. Pairs best with braai meats, stews and Cape Malay-style curries. This wine can be crafted into sparkling reds, as well as robust, age-worthy styles.
Syrah/Shiraz
Syrah (as known in France) or Shiraz (if you are from South Africa or Australia) is a full-bodied wine with blackberry, black pepper and smoky notes. Northern Rhône Syrah tends toward savoury elegance, while Southern Hemisphere Shiraz often emphasises ripe, jammy fruit and spiced notes. Ideal with braaied dishes or hearty stews.
Try these Shiraz-paired recipes.
Tempranillo
Spain’s noble grape produces medium to full-bodied wines with cherry, dried fig and tobacco flavours. It thrives in Rioja and Ribera del Duero, often aged in American oak barrels. Enjoy this dark red wine with tapas, paella and grilled lamb. Unlike other Spanish grapes, Tempranillo ripens early.
Zinfandel
Zinfandel (California) and Primitivo (as it is known in Italy) are bold, jammy reds with blackberry, spice and pepper notes. High alcohol and medium tannins make this wine style excellent with braai and grilled dishes. If you haven’t tried it already, this is your sign.
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