Bold reds are intense, strong and satisfying with a reputation for audacious flavors. A bold red wine needs to be paired with as bold a dish. Their big, hearty almost meaty flavors are rich and gratifying. The dense, tannic structure and full bodied texture of cabernet sauvignon and zinfandel are perhaps the best known bold reds in the United States, however, all the worlds wine growing regions feature their own bold reds (sangiovese, syrah and petit sirah for a few). These wines are often less available and often have a cult following vineyard to vineyard with some of the best only bought direct from the vineyard through their mailing list that has a two year wait to get on.

The best examples of bold red wines come from hot climates where the grapes can reach their peak of ripeness leading to a wine with high alcohol and a rich, full body. Maturing in oak barrels provides more complexity, structure and potential for prolonged aging. The concentrated, ripe flavors with a tannic backbone lead bold reds to pair well with rich foods like a prime grade, well marbled NY strip steak and lamb chops.

Some of these bold red wines may even be so bold that alone they seem unappealing but paired with the right food are heaven on earth. It is common practice for vineyards to blend in other grapes such as merlot or malbec to round out the wines flavors. You will find some of the most unique flavors in bold reds with people perceiving flavors of lead pencil, saddle, barnyard, tar, cigar box and many more that seem odd but do make the wine pair well with strong meats and wild game. Bold reds fair well with slow cooked meats (stews and braises) as well as with simpler grilled and sautéed meats.

In Northern Italy bold reds are served with rich egg pasta topped with meat sauce. Bold reds with more fruit will work well BBQ and other mildly spiced dishes. Wines that have more oak to them or a smokiness will match grilled food wonderfully. Just remember meat cuts that are highly marbled or well fatted are the best for a bold red wine.

In a bold red wine you will find flavors ranging from blackberry, black currants, dried cherry, plum, green bell pepper, toast (from the oak barrels), cinnamon, black pepper (syrah, zinfandel and petit sirah mostly), cloves, cedar, cigar, truffle (not the chocolate kind but the earthy one from the mushroom family).

Some examples of meals that would work well with bold reds are; grilled NY steak with herbed-garlic butter and grilled vegetables, braised BBQ short ribs, tamari marinated grilled flank steak, dijon-herb crusted rack of lamb with minted demi-glace, lamb kebabs, grilled duck breast with black currant brown sauce and lamb tangine. As you can see bold food for bold wine.

As a general rule pair bold red wines with rich, marbled meats, dark meat poultry (duck), game birds, game meats (black bear, wild boar) along with accompanying ingredients like berries, plums, fresh ground black pepper, green peppercorns, butter, cream, garlic, mushrooms, truffles, mustard, and woody herbs (rosemary, thyme). Aged hard cheeses and blue cheeses also pair well with a bold red wine. So, while a pan seared filet mignon might be best with a smooth red wine, a blue cheese stuffed, bacon wrapped filet mignon with sauce au poivre would do well with a bold red.

Part 1 - Pairing Food With Champagne & Sparkling Wine
Part 2 - Pairing Food With White Wine (Crisp Whites)
Part 3 - Pairing Food With White Wine (Soft Whites)
Part 4 - Pairing Food With White Wine (Rich Whites)
Part 5 - Pairing Food With Rosé Wine
Part 6 - Pairing Food With Red Wine (Juicy Reds)
Part 7 - Pairing Food With Red Wine (Smooth Reds)
Part 8 - Pairing Food with Red Wine (Bold Reds)
Part 9 - Pairing Food With Sweet Wines