The legendary full-bodied red wines everyone should know

The legendary full-bodied red wines everyone should know

Wine has always been celebrated as one of the world’s oldest and most esteemed beverages. Red wine, in particular, has been the subject of many legends throughout history, from ancient China to medieval Europe and beyond. Full-bodied red wines are especially revered for their rich taste and complex aromas, making them a favourite of wine enthusiasts worldwide. From the bold flavours of Cabernet Sauvignon to the deep tones of Malbec, these wines are steeped in history and culture and have become an integral part of many social occasions. Whether you’re a seasoned wine connoisseur or just looking to expand your knowledge of red wine, everyone should know about some legendary full-bodied red wines.

Full-bodied red wines are the deepest, darkest, and highest tannin of red wines. Tannin gives wine antioxidant properties and ensures many of these wines will age for decades. Tannins are also good for your health. These wines go well with rich fatty, umami-driven foods because the tannins can cut through the fat. However, you can also enjoy them on their own.

Zinfandel (Primitivo)

AKA: Crljenak kastelansk (Croatia) – Tribidrag (Croatia) – Pribidrag (Croatia) – Kratosija (North Macedonia)
Zinfandel and Primitivo are red wines that share a common ancestry. While they are genetically identical, they are typically associated with different regions. They may exhibit slight differences in style due to varying winemaking techniques and growing conditions.
Zinfandel is commonly associated with California, especially in regions like Sonoma and Paso Robles, where it thrives in the warm climate. On the other hand, Primitivo is mainly grown in Puglia, Italy. The wines made from these regions may showcase distinct character traits, with California Zinfandels often being more fruit-forward and powerful, while Primitivos can exhibit spicier and earthier qualities.


Zinfandel/Primitivo wines tend to have higher alcohol levels than other red wines. This contributes to their full-bodied nature and adds richness and warmth to the flavour profile. The tannins are typically medium to high, making the wine full-bodied and robust.
Zinfandel/Primitivo wines are known for their rich, bold, and full-bodied character. They often display ripe and jammy fruit flavours such as blackberry, raspberry, and plum. Additionally, you might find notes of spice, pepper, licorice, and even a hint of sweetness.
Zinfandel/Primitivo wines pair well with bold and flavourful dishes. They are particularly well-suited for grilled or barbecued meats, hearty stews, spicy cuisines, and dishes with rich sauces. The wine’s boldness and fruit-forward nature can complement the flavours and intensity of such foods. It is also a great wine to enjoy on its own, particularly with good friends and family.
While some Zinfandel/Primitivo wines are meant to be enjoyed in their youth to appreciate their vibrant fruit flavours, others can age well and develop more complexity over time. Certain producers create premium wines that can benefit from some cellaring to allow flavours to integrate and mellow. Zinfandel/Primitivo wines are often aged in oak barrels, which can impart additional flavours such as vanilla, cedar, or smokiness. The level of oak influence can vary based on the producer’s style and preference.
It’s important to note that individual winemakers can have their own unique styles, so there can be variations in flavour profiles and characteristics within Zinfandel and Primitivo wines. Exploring different producers and regions can add more depth to your understanding and enjoyment of these wines. Whether you are a wine enthusiast or just a casual drinker, Zinfandel/Primitivo is worth a try.

Serving temperature

To fully enjoy the flavours of Zinfandel, it is recommended to serve it at a temperature between 15-18°C/60-65°F. This temperature range allows the wine to express its full potential.


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Besides being a varietal wine, Malbec is also used in blends, particularly in Bordeaux-style blends. It can contribute an element of fruitiness, colour, and roundness to these blends.
Malbec is a red wine grape variety originally from France but has gained significant recognition and popularity in Argentina. Argentina has become the world’s largest producer of Malbec wine, with the grape reaching peak popularity in the early 2000s. The grape has found great success in the high-altitude vineyards of Mendoza, producing quality wines that have become emblematic of Argentine wine production. It produces a different style of Malbec than those grown in France, with a more fruit-forward flavour profile and soft tannins. 


Malbec typically possesses moderate tannins that contribute to its smoothness and approachability. Malbec tends to have softer and more round tannins than some other red wines, making it enjoyable for a wide range of palates. This grape variety is known for its inky, dark colour.
Malbec wines often exhibit dark fruit flavours like blackberry, blueberry, plum, and cherry. They can also offer notes of violet, mocha, cocoa, and sometimes a touch of spice. The wines showcase a smooth and velvety texture with a rich mouthfeel. Malbec can also exhibit floral and spice aromas, making it an interesting and complex wine when well-made.
Malbec pairs well with a variety of dishes. Its medium to full body makes it a good match for grilled or roasted meats like steak, lamb, and pork. It also pairs nicely with dishes featuring rich tomato-based sauces and hearty vegetable dishes, stews and hard, strong cheeses.
While Malbec wines are often intended to be consumed in their youth to enjoy their vibrant fruit flavours, some high-quality examples can benefit from short to medium-term aging. This can lead to increased complexity and the development of secondary flavours. The aging potential of Malbec depends on the style of the wine, the region it comes from, and the specific winemaking practices.
Malbec has gained a strong following worldwide, primarily due to the success of Argentine Malbec. Its approachability, fruit-forward profile, and versatility make it an excellent choice for everyday enjoyment and special occasions.

Serving temperature

The right temperature will enhance the aroma and flavour of any wine type, and Malbec is no exception. Ideally, Malbec should be served between 16-18°C/60-65°F. This is slightly cooler than room temperature but not too cold. A slight chill can help balance the wine’s tannins and reveal its complex flavours.


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Cabernet Sauvignon

AKA: Bordeaux (from the left bank, Cabernet dominant)* – Petite Vidure – Bidure
*Cabernet Sauvignon plays a significant role in Bordeaux blends, particularly on the left bank of the Gironde River. It is often blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec.
Outside Bordeaux, it thrives in regions like Napa Valley, Coonawarra, and the Colchagua Valley, where it produces notable varietal expressions.

Cabernet Sauvignon

Cabernet Sauvignon is one of the world’s most widely recognized and popular red grape varieties, known for producing full-bodied and robust complex red wines. It is grown in many wine-producing regions globally. It has become the flagship grape of many of the world’s top wine-producing regions, including Bordeaux, Napa Valley, and Coonawarra.
Cabernet Sauvignon wines typically exhibit dark fruit flavours such as blackcurrant, blackberry, and black cherry. They often have secondary notes of cedar, tobacco, mint, and sometimes eucalyptus. Depending on the wine’s origin and winemaking style, one may also find varying degrees of herbal, earthy, or spicy elements.
The grape produces wines with high tannins and acidity, which give Cabernet Sauvignon its distinctive structure and longevity.
It has a reputation for aging well and developing complex flavours over time. With time, the wines can soften their tannins, integrate flavours harmoniously, and develop additional complexity. Aged Cabernet Sauvignon may exhibit secondary characteristics like leather, tobacco, dried herbs, and cedar. The aging potential varies depending on factors such as winemaking practices, the quality of fruit, and the specific terroir. The wine is often aged in oak barrels to soften the tannins and add complex flavours, such as vanilla, spice, and tobacco.
Cabernet Sauvignon wines’ bold flavour profile and tannic structure make them excellent companions for rich and hearty dishes. They pair well with red meats like steak, lamb, or game and dishes with savoury sauces and robust flavours. Strong-flavoured cheeses like aged Cheddar or Gorgonzola also complement Cabernet Sauvignon. Overall, Cabernet Sauvignon is a versatile wine that can be enjoyed on its own or paired with a range of different foods.
Cabernet Sauvignon is celebrated for its robust character, age-worthiness, and ability to express the terroir of different wine regions. Whether enjoyed young or after extended aging, it offers wine enthusiasts a broad range of flavours and complexities to explore.

Serving temperature

The right serving temperature can enhance the wine’s taste and aroma. The ideal temperature for serving Cabernet Sauvignon is between 15-18°C/60-65°F. The wine’s tannins and acidity are well-balanced at this temperature, and the flavours are more pronounced.


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AKA: Petite Syrah* – Antourenein Noir – Balsamina – Candive – Entournerein – Hignin Noir – Marsanne Noir – Schiras – Sirac – Syra – Syrac – Serine – Sereine – and specific northern Rhone red wine names
* in northern Rhône but not to be confused with Petit Sirah of California.

Syrah/Shiraz is commonly used as a blending grape in many regions. In the Rhône Valley, for example, it is an integral part of the classic blend in Côtes du Rhône wines, working alongside other grape varieties such as Grenache and Mourvèdre.


Syrah and Shiraz are two names for the same grape variety. Syrah is believed to have originated in France’s Rhône Valley, where it produces wines with characteristic spiciness and complexity. In Australia, the grape is commonly referred to as Shiraz and is known for producing bold, fruit-forward wines. Other regions worldwide, such as California, South Africa, and Chile, produce notable expressions of Syrah/Shiraz.
Syrah/Shiraz is a red grape variety that produces rich, full-bodied, complex, and age-worthy wines with bold flavours and firm tannins. Its firm tannins contribute to its age-worthiness and structure. The tannins can provide a grippy mouthfeel and contribute to the wine’s ability to pair well with rich and hearty dishes.
Syrah/Shiraz typically produces wines with deep purple colour and distinctive blackberry, blackcurrant, cherry, and plum flavours. They can also exhibit notes of black pepper, spice, smoke, and sometimes a touch of earthiness.
The wine can range from smooth and earthy to tannic and spicy, medium-bodied to full-bodied, depending on the region, climate, and winemaking style.
Syrah/Shiraz wines pair well with various flavorful and robust dishes. They are well-suited for grilled or roasted meats like lamb, beef, or game. Spicy foods like barbecue or Moroccan cuisine complement the wine’s flavour profile. Strong-flavoured cheeses, such as blue cheese or aged Gouda, can also create interesting taste combinations.
Syrah/Shiraz wines can often benefit from aging, especially those from high-quality producers and vineyards. They can develop additional complexity, soften their tannins, and exhibit more nuanced flavours with age.
Syrah/Shiraz wines offer a rich and powerful drinking experience with robust flavours and pronounced structure. Many wine enthusiasts belove them and continue to showcase the diversity and versatility of this grape variety across different regions.

Serving temperature

The recommended serving temperature for Syrah, also known as Shiraz, is between 15.5-18.3°C/60-65°F. This temperature range brings out the wine’s full flavour, aroma, and structure.


Northern Rhônemediummediumdryhigh
warm climate (Australia, California, Washington State) fullmediumdrymedium

The classic wine categories include sparkling, white (light, medium and full-bodied), rosé, red (light, medium and full-bodied) and dessert wine.
Sparkling wine is known for its effervescence, with carbon dioxide bubbles naturally forming during fermentation. White (light, medium and full-bodied) wine is usually produced from lighter-coloured grapes with a lighter body and a more delicate flavour. Rosé wine is a pink-coloured wine made from red grapes with a refreshing taste and versatile food pairings. Red (light, medium and full-bodied) wine is typically made from dark-coloured grapes, giving it a deeper colour and bold flavour profile. Dessert wine is a type of wine that is sweet and often served after a meal or paired with desserts.
These classic wine categories are the foundation of the wine industry and the starting point for exploring the many variations and complexities within each category.


These tips are from my own experience;
I’m neither a party organizer, a sommelier, nor a turophile (a cheese connoisseur). 

I just love cheese, wine and spending time with family and friends.

I hope my easy tips will give you the confidence to host a wine and cheese party with a handful of close friends.

If you use my tips for your next Wine & Cheese party, please comment below and remember to take a picture, tag and use #Fast2eat so that we can both marvel at how easy it was!

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