How to choose a red wine
Choosing a red rarely starts with the grape. The region, the vintage and what you are putting on the table say far more.
Start with the food, not the label
The simplest way to choose a red is to think about what you are eating. Fattier meat carries a tannic wine; a light pasta dish does not.
If there is no food involved, think about the occasion. An evening of conversation calls for something lighter and juicier than a long dinner does.
What the region tells you
The same grape tastes entirely different in Bordeaux and in the Rhône valley. The region usually tells you more than the grape name on the label.
If a region has worked for you before, keep exploring it — it is the quickest way to discover your own taste.