Best Red Wines of 2013

Best Light Red Wines

Bright and juicy with mild tannins, light reds range from tart to fruity. Fun with a chill. Try with pâté and cured meats, tuna tataki, or salmon burgers

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Best Medium Red Wines

Go-to reds with smooth texture and trim, balanced, modest tannins. Pour earthy Chianti for pappardelle with lamb ragu, Pinot Noir with wild mushroom tart, or fleshy Malbec for smoky barbecued ribs

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Best Rich Red Wines

Tannins, oak flavours, and full-bodied structure need bold foods like duck and mushrooms,
braised shortribs, or roast game

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