Medium to Full Bodied Red Wine: Shiraz, Cabernet and Reds With Grip

Popular Medium to Full Bodied Reds

Shiraz makes up more than a quarter of the range on its own, with McLaren Vale and the Barossa Valley supplying most of it. Cabernet Sauvignon follows, largely from Margaret River and Coonawarra.

Behind those two sit Grenache, Tempranillo from Rioja, Malbec in its Argentinian form and Merlot, plus the Shiraz Cabernet blends that Australia has made its own.

Australian labels dominate, joined by France, Italy and Spain.

How to Serve

Serve at 16 to 18 degrees and give the younger bottles half an hour open. A decanter helps the Shiraz more than the Cabernet.

Food Pairing

Grilled red meats, barbecued beef, roast lamb and aged hard cheeses are the pairings the range is built for. Mediterranean dishes suit the Grenache and Tempranillo particularly well.

How Much Weight Do You Want in a Red?

Ask what is on the plate. Medium to full bodied reds suit a weeknight roast or anything off the barbecue, where you want structure but not a wine that dominates every mouthful.

For something lighter through summer, the medium bodied reds step down a level. For slow cooked beef and cold nights, full bodied red wine is the heavier answer.

Why Buy Medium to Full Bodied Red Wine at YourWines?

Over eight hundred reds in this style band, most of them Australian and most available by the dozen. The wider medium to full bodied range adds the whites that sit at the same weight.