Full-Bodied Red Wine

You’ll be able to spot a full-bodied red wine by its darker colour in the glass, higher alcohol content and richer mouthfeel. Many regions throughout the world produce full-bodied reds. But typically, warmer climates produce riper grapes – and these result in bigger, richer reds. Some grapes are better suited to warmer climates, too. Grenache, for example, thrives in the sun-drenched vineyards of southern France, while Primitivo flourishes in Italy’s deep south. Some of the best examples of full-bodied reds include:

• Grenache – the signature grape of Southern France produces rich reds with bags of juicy bramble fruit and spice. Cabalié, or No.1 most-reordered red, is a prime example.
• Cabernet Sauvignon – one of the great grapes of Bordeaux, Cabernet is now grown throughout the world. It thrives in the vineyards of Australia, South Africa and California, and produces very full-bodied reds with intense blackcurrant flavours.
• Shiraz – originally from France (where it is known as Syrah) Shiraz has become the signature grape of Australia. It produces big spicy reds with lush blackberry flavours – often with notes of black pepper.
• Primitivo – the sun-loving grape behind many of southern Italy’s big hearty reds. Expect rich plummy fruit with smoky notes. It is also grown in California, where it is known as Zinfandel and makes some of the biggest reds you’ll taste.
• Touriga Nacional – the grape behind Portugal’s famous dessert wine, Port, also produces impressively rich reds. It’s grown all over Portugal, but you’ll find some of the best value examples around Lisboa and Setúbal. Its wines offer intense blackcurrant flavours, with aromas of star anise and Turkish delight.  

They say there are exceptions to every rule – and, in fact, it is possible to produce rich reds in cool climates too. Winemakers in northern Italy add partially dried grapes to the vat to increase concentration in some of their wines. The result is Amarone – a modern Italian classic, and one of the world’s richest and most sought-after reds.

Learn more in our beginner's guide to full-bodied red wine. 

There’s no definitive answer to this question – though Amarone della Valpolicella Classico and Californian Zinfandel would be serious contenders. 

• Amarone is a famously rich red from the Veneto region in the north of Italy.  Though the climate is cool, winemakers create formidably powerful reds by airdrying the grapes. As a result, the juice is more concentrated – giving the wines  an irresistible, chocolatey, dense cherry richness.
• Zinfandel is in fact the same grape as southern Italy’s Primitivo, but it has been adopted by the Americans – and is the fourth most-planted in California. Its wines are so rich and intense that they have a cult following in the US.  

Both of these wines can be pretty pricey – but don’t worry. If you’re looking for full-bodied reds that delivers BIG on satisfaction and won’t break the bank – we’ve got you covered. Two of the biggest reds in our cellars are The Black Stump, from South Eastern Australia, and Cabalié, from Southern France. Both are so dark and rich, we call them Black Reds. They are also our two biggest selling reds.

Malbec is the signature grape of Argentina. Malbec reds tend to be rich and hearty and are famously good with steak. Though not included in the list above, it is a full-bodied red – typically somewhere between Merlot and Cabernet.

Merlot and Cabernet are French grapes from Bordeaux – though both are grown around the world. Both can produce big, full-bodied reds. But of the two, Cabernet tends to be more structured, with supportive tannins. This makes Cabernet more suited to making big reds.

Most, if not all of the full-bodied reds in our cellars would classify as dry. However, with riper fruit you do naturally get more sugar – and full-bodied reds may have more residual sugar to balance the intense fruit flavours.

As you might expect, full bodied reds pair well with equally hearty dishes. Their dark fruit and warming alcohol will easily stand up to rich meat dishes such as steak and kidney pie, toad in the hole, or a Sunday roast.

Full-bodied reds also go well with comfort food such as sausages and mash, a pizza with your favourite topping, or burger and chips.

Full-bodied reds are best enjoyed at room temperature, between 15 and 18°C, so you can really appreciate their warming flavours.

For best results, open the bottle half an hour or so before drinking and serve in large glasses, to set those lovely rich red fruit aromas free.