Let's keep it simple, the hearty the food the hearty the wine, purists may complain that full-bodied wines "overwhelm" less hearty foods, but the truth is that anything but the blandest food still tastes fine after a sip of a heavyweight wine.
There are about 40 important red grape varietals grown in the world today. The major ones are listed below. Generally speaking, as you go down the list the grapes will go from light to full-bodied in texture; low to high in tannin level; lighter to deeper in color (which generally corresponds to perceived acidity); younger to older. In truth the redness of a wine depends on contact with the skin of the grapes: separate the grape from its skin soon enough after picking and you can make a very white red. For example, most wines made in Champagne are white wines made with a significant proportion of red grapes.
GRAPES & WHERE THEY GROW BEST
Gamay -- Beaujolais, France
Pinot Noir -- Burgundy, France; California; Oregon
Champagne -- France
Tempranillo -- Rioja, Spain
Sangiovese -- Tuscany, Italy
Merlot -- Bordeaux, France; California; Washington State
Zinfandel -- California
Cabernet Sauvignon -- Bordeaux, France; California; Chile
Nebbiolo -- Piedmont, Italy
Syrah/Shiraz -- Rhone, France; Australia
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