Collection: RED WINE

Sippify's red range spans McLaren Vale Shiraz, Cabernet Sauvignon, GSM and Grenache from Beresford; Adelaide Hills Pinot Noir from Press + Bloom; Queen Adelaide Shiraz and Cabernet Sauvignon; and Katherine Hills and Half Mile Creek Shiraz and Cabernet Sauvignon. Styles run from easy midweek drinking to the cellar-worthy Beresford Grand Reserve Shiraz.

Shiraz is fuller and more generous, with dark berry fruit, black pepper and spice, and soft, rich tannins that make it approachable young — it's Australia's signature red. Cabernet Sauvignon is more structured and linear, with blackcurrant, violet and cedar notes, firmer tannins and a longer, drier finish. As a rule, Shiraz suits barbecue and spice; Cabernet suits lamb, beef and herbs.

Red wine is made from fermented red or black grapes, where the skins remain in contact with the juice to give colour, tannin and structure. Beyond grapes and yeast, the main additive is sulphur dioxide (sulphites), used in tiny quantities as a preservative and standard in Australian winemaking. Some wines are fined using agents such as egg white or milk protein, which is why not every wine is vegan.

Match weight with weight. Full-bodied Shiraz handles barbecued meat, sausages, pizza and hard cheeses. Cabernet Sauvignon is classic with roast lamb, beef and rosemary. GSM blends suit slow-cooked casseroles and Mediterranean food. Lighter Pinot Noir is the versatile one — duck, mushroom risotto, salmon and soft washed-rind cheeses all work beautifully.

Look for structure and concentration. Beresford Grand Reserve Shiraz will drink well now or cellar to around 2030, and the Limited Release Shiraz and Cabernet Sauvignon are also built to age. Estate-range wines from Blewitt Springs have good cellaring potential. The Classic, Queen Adelaide, Katherine Hills and Half Mile Creek ranges are made for enjoying now.