Medium-bodied dry red
The centre of the wine world: Merlot, Sangiovese, Tempranillo, most Bordeaux blends. Enough tannin to age a few years and enough fruit to drink now.
The numbers
Each bar drawn against all 30 styles
Alcohol
12.5-14%
12.5% - 14%
Titratable acidity
5-6.5 g/L
5 - 6.5
pH
3.4-3.7
3.4 - 3.7
Residual sugar
0-3 g/L
0 - 3
Serve at
15-18 C
Worth opening after
1 years
and it keeps improving to roughly 5 years
Sulphite at pH 3.55
28 mg/L
free SO2, for 0.5 mg/L molecular
What goes wrong
Bottling before malolactic has finished. A wine that converts in the bottle throws a haze, a spritz and a smell of sauerkraut.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
2 recipes on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.