Red wines are described as being light, medium or full bodied.   Light bodied is used to describe the red wines that are not very concentrated and don’t pack that much of a punch.  They usually generally have a light color and low tannin level.  White Zinfandel is a popular light bodied red wine.  Despite the fact that Zinfandel grapes have dark skins, they are removed before they release significant color and tannins into the juice.  As a result, it has a rosy pink color (also known as a blush.)

On the other end of the scale, full bodied indicates a red wine that is very concentrated.  It is the most flavorful and has a very darker red color, as well as very high tannin and alcohol levels.  Cabernet Sauvignon is a popular full bodied red wine.

Red wines boast a hearty and powerful taste.  The best type of red wine goblet to use is one with a wide bowl shape that tapers slightly for a narrower opening that will allow room for the aromas to collect inside the goblet.  You will want a goblet with enough room to allow the red wine to breathe.  The aromas and flavors from the wine will undergo a subtle, but pleasant, change as it aerates.  They’re strong taste make it best with rich foods like red meat, dark chocolate and cheeses.

Depending on the strength of the wine (i.e. light bodied, full bodied, etc.), the temperature you serve it at will differ.  Light bodied red wines will be served in the upper 50’s to lower 60’s Fahrenheit.  On the other hand, full bodied wines are served in the upper 60’s Fahrenheit – you want full bodied to be served at a higher temperature so it has an easier time to breathe and the aromas and flavors are released.  The type of wine goblet you use is important when considering temperature too, which I will discuss in a later article.

Overall, the best red wine goblets have a wide base with a narrow mouth that allows the wine to aerate, which enhances its flavors and aromas.