Red wine grapes are dark-skinned varieties of the the grape (Vitis vinifera) species used primarily for producing red wine. The color of red wine derives from anthocyanin pigments present in the skins, and the winemaking process typically involves fermenting the crushed grapes with their skins to extract color, tannins, and flavor compounds.
Notable red wine grape varieties include Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah, each contributing distinct tasting profiles ranging from dark fruit flavors and earthy notes to spices and floral aromas, influenced by grape biochemistry such as phenolic content.
Historically, red winemaking dates back at least 6,000 years in regions like the Caucasus and the Mediterranean, with advances including temperature-controlled fermentation and oak barrel aging. Cultivation practices and clonal selections have adapted grape varieties to local climates and soils, further diversifying red wine styles globally.
