Content
Red wine, possessing primary spicy aromas, is made from red (black) grape varieties using a special technology that allows anthocyanins to pass from fruit skins to wort, which is why the drink has such a rich color. The main source of juice is the pulp of the grapes. It contains tartaric, citric and malic acids, minerals, pectin, and various nitrogenous compounds. From the peel, tannins and polyphenols come to alcohol, and tannins from the grains. If we consider varieties of red wine, then it should be noted that there are about four and a half thousand of them all over the world, depending on the wine region. The most famous of them we will consider today.
Characteristics of red wines
Almost all noble red wines are rich in tannins, so they are full and mature in character. After aging, the alcohol takes on tones that are often accompanied by floral aromas (for example, violets) or vanilla aromas. Let's take a closer look at some of them.
Cabernet Sauvignon
Cabernet Sauvignon has a deep ruby color. Depending on the aging, the wine can acquire both a mixture of aromas of cherry, plum, cranberry and black currant (three to seven years), and the aroma of oak with an admixture of leather, tobacco and coffee (ten to fifteen years).
What is served
Red wines such as Cabernet Sauvignon are considered strong enough to be served with light meals. Meat dishes made from pork, veal, poultry, as well as light cheeses, pasta, dark chocolate desserts are well suited to such an alcoholic drink.
Merlot
Merlot is a close relative of Cabernet Sauvignon, but its aroma is slightly softer, and the taste is sour and tart, in addition, it has a hint of dried fruit, therefore it is called "feminine." This variety of red grape wine has hints of vanilla, licorice, as well as black or green pepper and olives.
What is served
Lamb, poultry and veal dishes, as well as vegetable dishes, legumes, semi-hard cheeses, and Italian sausages are well suited to this wine. Fish does not go well with this drink, so they are not combined.
Pinot noir
Pinot Noir has a brick color, exquisite aroma with hints of smoke and wood, elegant pungent taste with hints of rose hips, spices and coffee. It must be said that this variety of red wine is unpredictable and capricious, therefore it requires some experience from the taster.
What is served
Pinot Noir is usually served with white meat with sauce, lamb or poultry dishes, and salmon.
Syrah
Syrah (Shiraz) has a strong, full-bodied taste with a pronounced aroma of walnut and cherry. It should be noted that Shiraz in each country differs in character and style. For example, in France, this wine has a hint of pepper and smoke, and in California - fruit and cork.
What is served
Red wines such as Syrah are mainly served with game, meat and fatty cheeses, as this wine is able to highlight the flavor of these dishes as much as possible. Spicy dishes, oranges, dark chocolate, as well as desserts with mint and fatty fish do not go well with this drink, since they do not allow the wine aroma and taste to fully unfold.
It is a big mistake to consider real red wine to be exclusively an alcoholic beverage.
This noble gift of nature, in addition to the highest taste, is also endowed with excellent healing properties.
Red wine production technology
Besides the fact that red wine differs from white grape varieties, it is also produced in several other technology.
In most cases, sugar is not used in the preparation of red wines, or it is added in minimal quantities, due to which they are considered dry.
The process of making red wine is far from simple.
Fully ripe grapes undergo long-term thorough processing, they are carefully sorted and clear of:
- ridges;
- leaves;
- garbage.
All rotten or unripe berries must be removed, otherwise they will worsen both the color and taste of the wine, which will be impossible to correct later.
Sorted berries are urgently needed shatterwithout breaking the integrity of the bones, otherwise it will give a bitter taste to the wine.
Crushed grapes (pulp) are left for the fermentation, fermentation and maceration process in special containers in a strictly defined temperature regime.
This process takes up to 10 days, then the wine decant, and the pulp is pressed, thus obtaining an even darker and more saturated wine material.
Red wine withstand for complete fermentation and aging for a rather long time - from several months to five or more years.
Excerpt of good wine must necessarily take place in oak barrels made of special wood.
Variety of sparkling wines in Italy, advice on the choice of drinks.
Port wine classification is given in this article.
Types of red wine
There is a huge variety of red grape wines, both dry and dessert.
All of them differ duration of aging, quality, and, of course, grape varieties.
It is important to choose the wine that suits you personally.
Cabernet Sauvignon
Cabernet Sauvignon is one of the most popular red wines in the world.
Most best grapes this variety grows on the lands of France.
Among all the variety of names of French wines, Cabernet Sauvignon occupies one of the leading positions.
Also rapeseed grapes are widespread in the US state of California, Australia and Italy.
This wine has a very rich, slightly tart, currant flavor with subtle hints of mint and vanilla.
Cabernet Sauvignon can be either collectible or available to everyone.
Cabernet Sauvignon is distinguished by an extraordinary nobility of the bouquet, it develops well, and it can be stored for decades - its taste will only improve.
Merlot
This grape unpretentious, it is only important to cut the vine on time and pick ripe berries, this is the second most popular and widespread variety in the world.
The best conditions for growing grapes and producing wines are in Chile, France and the United States.
Merlot red wines have a thin fruity taste - not as tannin as in Cabernet Sauvignon, but more intense.
The bouquet of this wine is delicate, with a herbaceous aftertaste, without the characteristic astringency.
Merlot fragrances:
- plum;
- bird cherry;
- currant;
- coffee;
- chocolate;
- tobacco.
This wine should not be served with heavy, spicy food. It is more often served with fried poultry and game, as well as mushrooms and cheese.
Pinot Noir
It is one of the oldest grape varieties used in winemaking.
Previously, it was grown exclusively in France - only there are the most favorable conditions, but it is cultivated at the present time in many other countries.
Achieving the high quality of this wine is far from easy. Difficulties exist both in the cultivation of this grape variety and in the preparation process.
Pinot Noir (Pinot Noir) is much lighter than other varieties of red wine, its aromas resemble tones:
- raspberries;
- cherries;
- currants;
- roses;
- mint.
The velvety texture is reminiscent of liquid silk. It is quite rich and rich, but does not last long in bottles.
This wine should be served with heavier dishes such as steaks, steaks or salmon.
Syrah
It is one of the main noble grape varieties in France; it is also grown in the USA, Italy and even South Africa.
And in Australia, Syrah is generally considered national grape variety.
Syrah red wines, unlike other varieties, have the strongest aroma, are very dark in color
Their bouquet is reminiscent of the tones of spices, pepper, blackberry and even a subtle hint of chocolate.
Over time, wines can acquire shades smoke and earth. They are very strong and rich, and go well with game or poultry meat.
Cabernet Franc
It is the main grape variety, cultivated in France since the 17th century and is one of the most farmed worldwide.
It is unpretentious, it has taken root even in Kazakhstan and China. Distributed throughout Europe, and also New Zealand and Chilean wines are made from it.
Cabernet Franc wines stand out refinement taste and richness of aromas.
The bouquet is delicate and rather strong, however, the wine itself is soft.
These wines only acquire flavor quality over time, as they have excellent aging potential.
It goes well with fried dishes and is also served with cheese.
Nebbiolo
Drinks from this grape variety for wine are very thin and rich.
However, Nebbiolo wines can differ significantly in aroma or acidity, even during aging can be very moody.
Nebiollo grapes are grown in South America as well as in Australia.
The wine is very dark and has high percent alcohol content. The taste contains hints of currant, cherry, blackberry and even violet.
This wine is served with truffles, red meat and cheese.
Malbec
A key wine variety in Argentina and New Zealand.
The aromas of Malbec wines have notes of plum, raspberry and chocolate. Coloring it very darkand the acidity is quite high.
These wines are divided into two groups in terms of quality:
- The first - these are not very expensive wines with light raspberry tones.
- The second - higher quality and more expensive wines that are full of aromas of various spices and fruits and have a high potential for long-term storage.
Malbec goes well with grilled red meat, as well as pizza and hard cheeses.
Useful properties of red wine
In addition to the magnificent noble taste of red wine, it is also appreciated in it. medicinal properties - for a long time, medicine has proven its benefits.
According to experts, by consuming dry red wine with our meals, we get the most out of it.
It contains all vital for the human body amino acidsas well as various chemical compounds that are necessary for the normal development and growth of cells.
Red wine also contributes hematopoiesis, improves sleep and slows down the aging process.
Of course, the benefits will be undeniable if consumed in moderation.
The maximum allowed daily dose of red wine is 250 ml, however, it is best to consume no more than one glass at dinner.
Then, besides the pleasure, you will also improve your health. It will not be superfluous to emphasize that it is really useful only natural wine.
Conditions for the formation of tartar during storage of drinks.
The principle of operation of the aerator is described here.
The best grape varieties used in winemaking are:
How Do I Pick a Good Red Wine?
A very important point is the choice of wine, in which it is important not to forget about a few main principles:
- First, every wine is combined with the national cuisine of a particular country.
- Secondly, the dish and wine served with it must correspond each other. For example, everyone knows that red wine is stronger than white, so this is best suited to heavy and fatty dishes like steak.
- Thirdly, it is important not to forget about the so-called "Color" principle - most often red wine is served with dishes with a red tint. Even it will look much more aesthetically pleasing.
Feb 4, 2014wineco
Cabernet Sauvignon
Pinot Noir (Pinot Nero, Spatburgunder)
Syrah / Shiraz
Merlot
Cabernet Franc, Bouchet
Malbec (Malbec, Auxerrois, Cot)
Tannat
Negrette
Gamay
Grenache Noir (Garnacha Tinta, Cannonau)
Mourvedre, Mataro
Tempranillo (Tinto Fino)
Carignan (Carinena, Mazuelo)
Monastrell
Nebbiolo (Nebbiolo, Spana, Lampia, Chiavennasca)
Barbera
Dolceto
Sangiovese
Montepulciano
Lambrusco
Corvina
Nero dAvola, Calabrese
Negroamaro
Aglianico
Sagrantino
Galloppo
Pinotage
Zinfandel, Primitivo
Melnik
Mavrud
Xynomavro
Agiorgitiko (St George)
Tannat
A grape variety that makes up 40 to 60 percent of the wine blend in Madiran, in southwestern France. Cabernet Franc and Merlot are added to soften the astringency. High tannins are its main characteristic. The bouquet is distinguished by a pronounced earthy tone. The best of the wines are dark, well-structured, mineral and elegant (Chateau Bouscasse and Chateau Montus by A. Brumont, and La Chapelle, Lenclos wines).
Tanna is a popular variety in Uruguay, where wines with expressive varietal character are made from it (Vinos Carrau, Toscanini, Juanico).
Negrette
In Côte du Frontonne (France), Negrette is mixed with Bordeaux and Syrah. These wines are the opposite of kaoram and madiran. Fresh, with a mild aroma, juicy, medium-bodied, with a drop of pepper and a delicate tone of black currant. Drink with great pleasure
(Chateau Belle-vue La Foret, Chateau Le Roc).
Carignan (Carinena, Mazuelo)
Carignan is more often used in assemblages, especially in Lan-
Gedoche-Roussillone (France), Penedès and Priorate (Spain). Previously, it was the basis of wines in Corbières and Minervois (France), where the quality is now being improved by increasing the proportion of Syrah and Mourvèdre. Low-yielding old vines give birth to special pina (Gauby, Vacquer in Roussillon), but they are very expensive.
Monastrell
In Spain, most of Monastrell is in the districts of Alicante, Ek-la, Humilia, which are almost not affected by phylloxera. Here the grapes often grow on their own roots. Yields are high, and the potential of the variety is best revealed in a few semi-sweet, strong (16% alcohol), strong red wines (Olivares). Gradually, there are more powerful dry, oak-aged wines (Senorio del Condestable, Gandia).
Dolceto
Another important variety for Piedmont. It differs from Barbera in that it contains not so many acids, but a lot of pigments and tannins. Maceration is usually short-lived to prevent excessive extraction of tannins. The wines are fresh, fruity and very dry; the best of them are soft, juicy, nervous, with a black cherry aroma and almond bitterness on the palate. Most drink young; the most serious wines aged in oak barrels get better after one or two aging in the bottle. Among the best dolcetos are the wines of the households Ribote, Vajra, Volpi, Icardi.
Lambrusco
A variety from Emilia Romagna (Italy) producing popular sparkling wines. Preferred are those that are sealed with a cork stopper. This aromatic, effervescent wine with a taste of red cherry is capable of defeating any prejudice. In Italy, they prefer wine from this variety, marked as Secco, which means dry (Cavicchioli, Casali).
Nero dAvola, Calabrese
It is the main red variety in Sicily. Local winemakers have high hopes on him. Like many Italian red varieties, it is highly acidic. Ripening in the warmest and sunniest region of Italy, it picks up a lot of tannins, pigments and sugar. Ayeshev wines from Nero davola are fruity and fresh. The best examples are characterized by strong aromas of ripe black cherries and plums, tones of spices, mushrooms and lychee; these are powerful, plentiful, strong wines. Among the best producers are Duca di Salaparuta, Regaleali, Donnafugata, Firriato, Fasio, Morgante.
Negroamaro
A local variety grown in the hills of Puglia, Italy, producing bright, juicy reds and rosés, described as warm, soft, slightly spicy with a sweet bitterness. The actual bitterness is promised by the name of the variety, since ama-ro is translated as bitter. There are wines in the style of Amarone, or gratickaia (Leone De Castris, Conti Zecca, Cantine due Palme).
Aglianico
An excellent southern Italian variety, from which alianico del vulture (Canline del Notaio, Basilissco, Paternoster, DAngelo, Martino) is made in Basili-cata, and the great taurasi in Campania (Mastroberardino, Feudi di San Gregono, DOrta e De Consiliis). Late ripening grapes store a lot of tannins, retain the highest acidity and produce complex, elegant mahogany wines with great potential.
Sagrantino
A dark, sugar-rich Umbrian variety yields Montefalco
Sagrantino is an impressive dry red wine with good potential. Passito version - wines similar to amarone (Antonelli, Adant, Colpetrone).
Galloppo
The variety from which chiro is made (Calabria, Italy) is a strong, dry wine with a resinous tone and sweet aroma, which has a bright character and originality (Librandi, Fattoria San Francesco).
Pinotage
South African hybrid of Pinot Noir and Senso. The latter was called the Hermitage in the Cape Province, hence the name of the hybrid. Styles range from plum, juicy, unkempt oak (CAvenir, Neellingshof), often slightly acetone in aroma, to strong, velvety, oak-flavored wines (Beyerskloof and Cathedral Sellar wines from KWV).
Melnik
Grown around the town of Melnik in Bulgaria, near the border with Greece. "Village", powerful wines, dry, with a peppery bouquet, finer than those from Mavrud.
Mavrud
Balkan variety that is grown near Asenovgrad in Bulgaria. Tannin, muscular wines, suitable for aging; overripe berries give a rough "rustic" wine.
Xynomavro
Widespread variety in Greece. The name means sour and black. Some wines are very dark, tannic and tarry, most are softer and friendlier than the name promises. Dark in color, quite full, with high acidity but not strong tannins. The bouquet has the character of a red cherry. The best wines age well, developing a bouquet with tones of undergrowth and game (Grand Reserve by Boutari).
Agiorgitiko (St George)
It is the second most common red variety in Greece. Wine is made from it in Nemea near Corinth, in the east of the Peloponnese. The style of wine depends on the height at which the vineyard is located. Those located at 450-650 meters above sea level produce the most balanced wines: not too strong and with fresh acidity, soft texture and plum bouquet, sometimes with a tone of pepper and sweet cherry aroma (Lazaridi, Boutari, Achaia Cleuss, Tsandalis ).
Red wine is a truly regal drink. Elegant, bright, aromatic, prestigious, sensual, with a wide gustatory spectrum ... The list of its advantages can be enumerated indefinitely.
It warms, inspires, gives aesthetic pleasure and peace of mind, is permanent companions of romantic evenings and love torments. Today, about 4.5 thousand varieties of red wines are produced on earth.
Main varieties
Merlot - This grape is native to France. It is very common all over the world, especially Chile, Italy and the USA. The grape takes the second place in cultivation. It is included in the blend of quite a few drinks that have earned worldwide recognition, including Chateau Petrus, which has become a legend on the lips. These drinks usually ripen very quickly, although some brands can last for a long time. They have a pleasant color, soft and unobtrusive taste with low acidity and high alcohol levels. The taste contains tones of cherry, currant, herbs, bird cherry, and plum. You can also pick up tobacco, smoky, vanilla and chocolate undertones. There is no excessive astringency and tannins, for which the drink received the nickname "Cabernet without suffering", because often these two grape varieties are blended together. It goes well with poultry, mushroom and meat dishes, game, fried meat and is completely incompatible with spicy foods.
One of the most widespread plants in the world is Cabernet Sauvignon, the most used in the production of the finest red wines. Bred in the distant seventeenth century by the French by selection. Since then, he has conquered all corners of the planet, but he earned special recognition in the USA, Chile, Argentina, as well as in Australia and Italy. The drinks made from it have a noble, delicate bouquet with a hint of black currant and a pronounced taste of pumpkin, vanilla, blueberry, ginger, and sometimes green pepper. Young wine can be easily recognized by the notes of morocco and nightshade, which soften and refine over time. Increased content of tannins and alcohol.The finished product does not lose its qualities for a long time and is well stored. Best consumed with pasta, red meat, and game. Cheese is a good snack.
The Pinot Noir grape is one of the oldest varieties. For the first time, mankind learned about him in the fourteenth century. It has long been used in the production of Burgundy wines. However, the drinks of the same name have earned their recognition. Its distinctive feature is an extraordinary, deep, refined taste and aroma with hints of cinnamon, cherry, rose petals, currant, mint, and raspberry. Endowed with medium to high acidity and low tannins. Suitable for juicy food: fried lamb and fish, duck, roast beef, pheasant. Carefully use spices that drown out its taste and aroma.
The noble Syrah grape, originally from France, is the basis for the production of Hermitage and Cote-Rotie. In some countries, it is also called Shiraz. It produces strong red wines with characteristic hints of spices, chocolate, blackberries, currants and pepper. Their distinctive feature is their strength, rich purple color closer to black, high tannins and acidity.
It is quite difficult to grow the Italian Nebbiolo grape. Picky about the place of growth and the composition of the soil. Wines made from regions with excellent climatic conditions will differ from each other. But their main feature is astringency, richness, tannins, and increased acidity. The bouquet clearly features cherry, violet, truffle, pink, blackberry notes, sometimes with shades of tobacco, leather and resin. It harmonizes with truffles and red meat, and aged cheeses are suitable as an appetizer.
The homeland of the Tempranillo variety is Spain. It is mainly used in the production of red ports. The rich shade of this wine is complemented by a delicate aroma of berries, in which you can trace tobacco, vanilla, coffee, mint, and chocolate notes.
The Pinotage variety, originally from South Africa, dates back to 1925. This grape is used in the production of many types of drink of the gods. The drink of the same name has a dark pomegranate color, deep taste, velvety texture, piquant spice and fruity freshness. On the palate, there are hints of plum, blackberry, strawberry and even banana.
The widespread development of viticulture and winemaking has led to the emergence of noble wines that have earned the recognition of the world community, the best tasters and prestigious competitions.
