“Red” grapes can range from pink to red to dark purple in color when ripe. They are normally used to make red wine, although again the wine’s color can cover the spectrum from pink to ruby to garnet to nearly black. Red grapes can also be used for white and pale pink wines if vinified with little or no skin contact.
- Lambrusco di Sorbara: Light bodied, high in acidity. Aromas & flavors: Violet, red currant, strawberry.
- Lambrusco Grasparossa (di Castelvetro): Full bodied, tannic. Aromas & flavors: Ripe black cherry, dark plum, sometimes almond.
- Lambrusco Maestri: Aromas & flavors: Plum, black cherry, chocolate, violet, bubblegum.
- Lambrusco Marani: Tannic. Aromas & flavors: Violet, iris, peony, black currant, red cherry.
- Lambrusco Salamino: Midway between Grasparossa and Sorbara; moderately tannic. Aromas & flavors: Violet, rose, red berries.
- Lambrusco Viadanese: Aka Lambrusco Mantovano.
- Refosco dal Peduncolo Rosso: Rough tannins. Aromas & flavors: Dried red cherry, herbs, almond, flowers (lavender, geranium, violet). Best DOP: Friuli Colli Orientali DOC.
- Refosco Nostrano: More acidic and less (but smoother) tannins. Aromas & flavors: Flowers (lavender, iris, rose), red licorice, spices (cardamom, cinnamon, marjoram).