Red wines come in four basic styles; Bordeauxs, red Burgundys, juicy reds, and warm, spicy reds. Bordeaux styles range from tannic Cabernets to deep, velvety Merlots. While Cabernets from Australia and California regions are perfect compliments to meals with roast beef, leg of lamb, or steak, duck and fish dinners are best complimented by Merlots from the Bordeaux regions of France. Red Burgundy is a style of wine made from the Pinot Noir grape. Similar to the Merlot in velvety, deep textures, the French red Burgundy has a somewhat smooth flavor. Other Burgundys such as the Pinot Noir from the Oregon region can be more subtle in flavor. These go well with rabbit and salmon dishes. The California versions of these wines tend to have fruitier aspects to their flavors and go well with Asian food as well as grilled fish. Juice red wines are increasingly becoming popular choices for wine lovers everywhere because of their immediate satisfaction delivery capabilities. This style of wine includes the Cabernet Sauvignon, the Merlot, Spanish Tempranillos, French Crus Beaujolais, and Italian Bardolino and Dolcettos. Juicy red wines are great for everyday drinking and go well with anything from barbecue to grilled steak. Spicy red wines come from regions such as the Rhone Valley of France, Nebbiolo in Italy, and the northern regions of Australia, California and Spain. Stylistic elements are further enhanced by grapes from the Sangiovese, Grenache, Syrah, and Zinfandel varieties. Spicy red wines have rich, heavy, and very fruity flavors which are sometimes complimented with spices. They go well with game and many stews. Generally, it is good to keep in mind that the more alcohol content a wine has, the heavier it will feel on the palate.