I’m Kayla, and I drink red wine a lot. Not in a fancy way. In a spaghetti-on-the-stove way. I spill sometimes. I’ve broken a cork. I keep a cheap decanter on my counter, because it makes me feel like I’ve got my life together. If you want the quick skinny on the bottles I reach for most often, here’s my short list of best red wines that I update whenever I find a new keeper.
So, what’s the “best” red wine? For me, it depends on the moment. Work night, date night, or porch night. Big steak or thin-crust pizza. I’ll walk you through the bottles I buy again and again, with little stories, real notes, and a couple gripes.
Here’s the thing: my taste leans medium body, bright fruit, and enough spice to keep it fun. I don’t love super sweet reds. I do love a soft finish. You know what? Let’s just talk bottles.
Weeknight Hero: Rioja That Never Lets Me Down
La Rioja Alta “Viña Alberdi” Reserva 2018 (Rioja, Spain)
This is my Tuesday night wine. I pour it while the pasta water tries to boil. Smells like cherries and a little vanilla. Tastes like red fruit, a touch of smoke, and a gentle hug of oak. I had it with taco bowls once—odd pair, still worked. I usually pop the cork and let it sit for 15 minutes while I chop garlic. Easy.
- What I like: Balanced. Food friendly. Feels special without showing off.
- Where it nags me: Can taste oaky to friends who want super fresh wine.
Price I pay: about $20–$28.
Date-Night Splurge: A Napa Cab That Means Business
Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon 2019 (Napa Valley, California)
I poured this for steak and roasted mushrooms. It’s rich, dark, and bold. Blackberry, a hint of cocoa, and a cedar note that made me grin. I decanted for an hour because the tannins were firm—the kind that says, “hold on, I’m talking.” With food, those tannins mellowed. If you’re curious how the pros describe it, Decanter’s review offers a detailed tasting note worth a peek. For a deeper dive into the Cabernets that consistently blow me away, I keep an evolving best Cabernet Sauvignon list you can skim.
- What I like: Smooth power. Polished. Makes dinner taste fancy.
- Where it nags me: Pricey; needs time to breathe or it feels tight.
Price I pay: about $70.
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Tomato Sauce Buddy: Chianti That Loves Pizza
Castello di Ama Chianti Classico 2019 (Tuscany, Italy)
Thin-crust pepperoni. Big bowl of red sauce pasta. This bottle sings with both. It’s bright, with cherry and a little earthy twist—like dry leaves on a fall walk. I opened one on a rainy night, and the whole room smelled like cherries and herbs in five minutes. One time the cork crumbled, I fished it out with a coffee filter, and it still tasted great.
- What I like: Zippy acid, clean fruit, perfect with tomatoes.
- Where it nags me: If you want plush or sweet, this isn’t it.
Price I pay: about $30–$40.
Chillable Red For Warm Days
Louis Jadot Beaujolais-Villages 2021 (Beaujolais, France)
I keep one in the fridge door. Not cold-cold—just cool. Tastes like fresh strawberries and a little pepper. It’s a backyard burger wine, but it also works with roast chicken. I poured this for a friend who only drinks white, and she said, “Oh, I get it now.” Same. It’s simple in a good way.
- What I like: Light, juicy, easy to drink chilled.
- Where it nags me: Can feel a bit thin if you want depth.
Price I pay: about $12–$15.
If I want a step up, I grab Marcel Lapierre Morgon 2021. More depth, still fun. Costs more, though.
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Cozy Sweater Bottle: Malbec That Warms You Up
Catena Malbec 2020 (Mendoza, Argentina)
BBQ ribs. Chili night. A sweater and a movie. This Malbec is ripe and smooth with black plum, cocoa, and a little spice. I tested it with smoked brisket and potatoes. It made the meat taste sweeter, in a nice way. I’ve also used a Coravin on this bottle and poured a glass each night for three days; it held up.
- What I like: Plush fruit, soft finish, steady quality.
- Where it nags me: If it gets too warm, it can taste jammy.
Price I pay: about $18–$22.
Silky and Calm: Oregon Pinot For When You Want Quiet
Domaine Drouhin Oregon Pinot Noir 2019 (Willamette Valley, Oregon)
This one whispers, and I like that. Red cherry, rose, a little forest floor. I served it with salmon and sesame noodles. It felt like the flavors held hands. I do a quick swirl in the glass and just let it glide. It’s my calm bottle after a loud week. I pulled it straight from my running best Pinot Noir roster because it never disappoints.
- What I like: Silky texture, gentle spice, long finish.
- Where it nags me: Not cheap; not a party wine if folks want bold.
Price I pay: about $45–$55.
Budget swap: Meiomi Pinot Noir (often $18–$22). People love it. It’s sweet-leaning. I’m good for one glass, then I want something drier.
Party Trick: Fizzy Red That Makes People Smile
Cleto Chiarli “Vecchia Modena” Lambrusco di Sorbara NV (Emilia-Romagna, Italy)
Light fizz. Dry, not syrupy. Think tart raspberry and a little orange peel. I bring this with two frozen pizzas and a big bowl of popcorn. Folks blink, taste, and then pour another. It’s great with salty snacks and cured meats.
- What I like: Crisp, playful, a crowd-pleaser.
- Where it nags me: Not built for steak or long chats by the fire.
Price I pay: about $18–$22.
A Bold, Spicy Standby: Shiraz That Doesn’t Shout
Penfolds Bin 28 Shiraz 2020 (South Australia)
Blackberry, black pepper, and a dark chocolate note. I poured this with grilled lamb and charred eggplant. Big flavor, but it stayed clean. I gave it 30 minutes of air, and it rounded out. My cousin said, “Tastes like a campfire in a good way.” If you’re planning a tasting trip, my notes from a recent swing through Paso Robles wineries include a few gems and, yes, a couple of mild rants.
- What I like: Bold fruit, pepper spice, steady year to year.
- Where it nags me: Can feel hot if served too warm.
Price I pay: about $30–$40.
A Few Simple Buying Habits I Use
- Chill your reds a bit—15 minutes in the fridge helps flavors pop.
- If a wine feels rough, give it air. A cheap decanter or even a big mixing bowl works.
- Cooking with tomatoes? Try Chianti or other Sangiovese. It just fits.
- Grilling steak? Cabernet or Shiraz makes sense. Tannins love fat.
- Want something light for a mix of snacks? Beaujolais or Lambrusco.
- I keep a little wine notebook in my phone. I note the bottle, the food, and a quick thought like “cherry + smoke, soft finish.” Sounds nerdy, but it helps.
- I also