During the 1990s, a physician voiced on a national TV show that drinking red wine reduces heart disease. It made all the headlines. He cited the relatively lower levels of the disease in France despite their ever so famously high fat diets. Since that program, it seems that red wine health effects have been on the forefront of the wine consumer´s mind.
You don’t know what to get for your next dinner party and the perfect food to go with your chosen bottle? Then it is high time that you learn the best kinds of red wines that are readily made available on the market.
Basically, red wines are one classification of wines according to style. The other type of wine according to style is the white wine. Red wines are generally made from grapes. They are either made from one or more selection of European type of grapes known as “vitis vinifera.” Learn the art of Wine Tasting
In most cases, red wines are further classified into kinds of grape selections. For instance, there are red wines that use one variety of grapes as the main ingredient. In this case, the mixture becomes varietal, which means that a particular red wine was made from a single variety of grapes.
Many studies suggested that moderate amount of red wine (one to two glasses a day) lowers the risk of heart attack for middle aged people by 30 to 50 percent. It was also concluded that red wine may prevent additional heart attacks if you have already suffered from one.
Classifying red wines can be very complicated. However, for those who wish to get a first hand note on the best red wines that are available on the market today, here is a list that could help you choose the best red wine for your next dinner party:
1. George Dubroff Morgon
Made in the famous Beaujolais region of burgundy, this is the only “Cru du Neaujolais” that has been coined with the term “morgonner” to specify a certain style of wine. Young Morgon wines are soft, fruity, and easy to drink.
This kind of red wine will complement almost any dish.
2. Gran Tierra Red
This type of red wine is made in a fruity style that is easy on the tongue for any wine drinker. It is made from Tempranillo grape, the mystical grape responsible for Spain’s great Rioja wines.
This type of red wine is perfect for steaks and any rice or casserole dish.
3. Blackstone Merlot
Merlot is an old-world grape grown in the Bordeaux region in France, where it has enjoyed popularity with most red wine drinkers. It can be drank young but develops even more flavor the longer it has aged. This Monterey wine embodies Merlot in its perfection — a well-structured smooth wine with plum and fruitcake flavors, touches of oak and firm tannins to produce a flavorful and balanced wine.
These are just a few of the best red wines ever created by the greatest wine makers. Keep in mind that the classiness and quality of red wines are fully dependent on the variety of grapes that were used. You can expect great wine products made from quality grapes.
Coronary artery disease is caused by a build up of cholesterol in the arteries that supply the blood to the heart. If the arteries get partially blocked the heart cannot get enough oxygen and the result is pain. Does red wine protect against heart disease?
Making Red Wine
Among the many types of wine available, red wine is among the best. There are many types of red wine available, although most are made using the same methods. This very exhilarating type of wine is made from black grapes, drawing their color from the skins of the grapes.
During the beginning stages of making red wine, the grapes that have been picked are put into a crusher. Here, the crusher will gently break the skins of the grapes. Depending on what type of wine is being made and the tannin that’s required, the stalks will either be used or discarded at this point. Next, the grapes are put into a fermentation vat with the skins. This can be a long process, taking several weeks to complete. If a higher temperature is used, more tannin and color will be extracted from the grapes.
When making soft wines, the whole grapes are fermented using sealed vats. The carbon dioxide that becomes trapped in the sealed vats ferment the grapes under pressure, which is normally a quick process, taking only a few days. Keep in mind, the color and tannin content of the wine is based on how long the fermenting process takes. If the fermenting process takes a long time, the wine will generally hold more flavor and color.
The remaining bulk of the grapes will go through a press, being crushed to create a tannic wine. Sometimes, this tannic wine is added with a free run wine in order to add a bit more structure to the wine blend. Both the press and vat wine are then mixed and transferred to either tanks or barrels for a second fermentation. The second fermentation will take the longest, although it brings out the quality and taste from the wine.
All types of fine red wine will spend a minimum of a year in the barrels. Some types of red wine will spend a lot more time in the barrels, possibly several years. Red wine is also fine tuned with egg whites, which will suspend the yeast and other solids found in the wine downwards, before the wine is racked, filtered, and eventually bottled. Once the wine has been bottled, it is then shipped off and sold. Some wine however, will be stored for a period of time in the bottle before it is offered for sale.
The time a wine spends in the bottle is very important, although not every wine needs to spend a lot of time in the bottle. The more complex and more expensive types of red wine will benefit the most from aging in the bottle, to preserve flavor and color. The simple types of red wine however, don’t need to spend much time at all in the bottle.
Making Rosé Wines
The interest in Rosé wine has become markedly increased. At one time this type of wine tended to be somewhat looked down upon and was frequently referred to as a ‘summer’ wine due to the fact that it was much lighter than a white wine or red wine.
Today there are many different styles of Rosé wine available on the commercial market and many home based winemakers are experimenting with the different ways to produce Rosé wine. Dry Rosé wines, in particular, have become increasingly popular.
This type of wine may be referred to quite commonly as Rosé; however, it is also referred to a blush wine. Generally, this rather pinkish wine is referred to as Rosé in Europe, where it tends to be drier, while in the United States it is referred to as a blush wine. Most American blush wines tend to be far sweeter than their European counterparts.
If you are looking for a way to expand the types of wine that you produce there are several reasons to consider including a good Rosé as part of your wine repertoire. First, while this type of wine has certainly earned a reputation as a sweet wine that does not necessarily mean that you must produce a very sweet Rosé. A slightly off dry or very dry Rosé wine can still be quite pleasant and fruity. In fact, in some cases, you can produce a Rosé wine that is just as good in terms of quality as a red wine, if not better, in fact.
When deciding to venture into making Rosé wine it is important to keep in mind that there are really three different ways in which to make Rosé wine. The first method is known as “blanc de noir”. This means that a white wine is produced from red grapes. Another method, referred to as saignée, separates juice from red wine. The final method is blending red wine and white wine.
When skin contact is used to create Rosé wine you will need to determine how long you wish to leave the skins of the grapes in contact with the juice because this will determine the color of the wine. In most cases, the time period is quite short; generally between two and three days. After this point the grapes are pressed and you can discard the skins. Keep in mind that the longer you leave the skins in contact with the juice, the deeper the color of the final wine will be. The exact type of grapes that are used with this method can also contribute to the color of the wine. For example, if you use a very deep colored grape then naturally the resulting wine is going to have a deeper pink color.
The saignée method, also referred to as bleeding, is often chosen when you want to have more color and tannin in a red wine while also removing the juice. The juice must be removed very early. This process is referred to as bleeding the vats. You can then ferment the juice separately and produce a Rosé wine that is really more of a by-product of your red wine. Your separate red wine will then be far more intense because the volume of the juice has been reduced.
Blending is a very simple process that involves mixing red wine and red wine in order to add color to the red wine. Most wine makers have moved away from this method; however. Most people prefer to use one of the first two methods mentioned above. Primarily the only region in the world where blending is still used to produce a blush wine is Champagne, France.
When you begin making your first blush or Rosé wine you may find that you need to experiment some in order to find what you like best. If you have tried blush wines previously you may already have an idea of whether you prefer a dry wine or a sweet wine. Experimenting with different methods as well as different types of grapes; however, will aid you in finding out which method you prefer and which one produces the most agreeable blush wines.
Red Wine – A Classic Taste For Any Time
When it comes to red wine, it can get confusing as to which kind of wine is right for you. There is such a wide variety of grape types that go into wine production that you can find yourself bewildered when faced with a supermarket shelf.
To optimize the experience, red wines need time to age, then a minute of time to breathe once opened before serving. They do not need to be chilled, and they go well with strong flavours and dark meats.
In this article, different varieties of red wine grapes are detailed, giving you as chance to experiment with flavours whilst allowing you to get to know some of the products that are available.
On the whole, there are six classic red grape varieties that make up the majority of wines that are available for purchase. There of course others, but this is just an overview of the most common varieties available
Cabernet Sauvignon is traditionally associated with Bordeaux but is now grown all over the New World and Europe. It has a black current like taste, which is created from small grapes who have thick skins. Cabernet Sauvignon is probably one of the most established types of red wine and it covers the world, ranging from Eastern European (often tight budget) speciality wines, through Chilean and Australian varieties, through to the prestigious and historic red wines of Bordeaux that have been matured to produce smoother, generally more expensive wines.
Merlot is also traditionally associated with the Bordeaux region of France. It hasn’t spread across the world in the same way as the Cabernet Sauvignon due to its more specific soil condition requirements. But it has found a happy new home in the valleys of Northern California. A rich, juicy wine, it has tastes resembling fruitcake and black currant.
Pinot Noir is associated with Burgundy region wineries, and until recently was not produced with particular success anywhere else. However New Zealand is now producing some very fine Pinot Noir wine. The wines produced by this grape are at first summery in their taste. They remind you of summer fruits. After five to ten years of maturing, however, this taste changes to become much richer, and deservedly more expensive.
Shiraz or Syrah
What the French call Syrah, is known by Australians as Shiraz. It is traditionally grown in the Rhone Valley, but has become popular right across the New World. There are great varieties of this distinct wine coming out of Australia, Chile, California and South Africa. It is one of the true favorites of people who prefer red wine. The flavor is fruity but sometimes can even be peppery, making it not a taste that everyone likes.
This is the most widely planted red grape in Italy. Famous for Chianti (a product of this grape), it has been regarded by many as a really tasty pour from the jug wine. It may not be a fruity wine, but it is a great partner for all types of food, it has a taste of black cherries but this is often not that obvious. It is starting to become better known, and is certainly one to look out for as the New World starts to get more interested in and good at growing Sangiovese grapes.
Nebbiolo is another of Northern Italy’s classic grapes which, despite being responsible for some of Italy’s finest wines, has not been made the jump into the New World. It’s spiritual home is Barolo, and it would seem ideally suited to planting in warmer climes. The taste is of black cherries and sometimes even chocolate making it a rich wine.