Why is red wine red? What are its types? These two questions seem simple enough, but I’m sure many newcomers don’t quite understand them, and even some wine industry veterans don’t fully understand them. Today, I’m going to teach you all about the most common questions and knowledge about wine, starting with the following. Whether you are a novice or a veteran, this article is worth reading. It’s definitely an upward gesture!
Why is red wine red?
It is well known that wine is red in color, but can you tell me why? Actually, it comes mainly from the color of the grape skins. This is because wine is usually made from black grapes. Although the skins come in different colors, there are usually three main colors: red, purple and blue. The wines made from these grapes will have different colors, commonly garnet, crimson, deep red, light red, ruby red, dark purple, violet, and reddish brown. Because most of them are red, and most of them are almost red, these wines are collectively known as red wines.
However, it is still important to emphasize that it is not the color of the wine grape skins, but what the color of the wine is, but the color difference is usually not too great for the wine. In addition, the longer the maceration time, the darker the wine will be, provided the grapes are the same. This is because when the skins are macerated, the colorless juice comes into full contact with the colored skins. The longer the maceration time, the more pigments are absorbed into the skins and the more red the wine will naturally be.
In short, the color of a wine depends on two main factors: the grapes and the maceration time.
What are the types of red wines?
1. By residual sugar content
Generally speaking, there is a certain amount of sugar left in wine after fermentation, and wines are classified into the following four categories according to the amount of residual sugar.
1.
Dry: less than 4 g/L residual sugar.
2.
Semi-dry: the residual sugar content is between 4 and 12 g/L.
3.
Semi-sweet: The residual sugar content is between 12-45 g/L.
4.
Sweet: The sugar content is more than 45 g/L.
2. Classification by body of wine
Body refers to the weight and texture of the wine on the tongue. According to the weight of the wine, we generally classify red wines into three categories: light wines, medium wines and full wines. Of course, there are many red wines in between.
1、Light body
This type of wine is generally light in color and refreshing in taste, with the taste of pure water on the tongue.
Product recommendation: Raw earth stone? Seductive Kiss 520 dry red
2、Moderate body
Compared with lighter wines, medium-bodied wines are usually bright in color and smooth and moderate in taste, like the feeling of black tea on the tongue.
Product recommendation: raw earth stone? Marlboro Dry Red
3、Full-bodied wine
Generally speaking, full-bodied wines have the highest alcohol content and usually have a rich color and full-bodied flavor, just like the feeling of milk on the tongue.
Product Recommendation: Raw Earth Stone? Heirloom Bordeaux Dry Red Wine
What are the main varieties of red grapes?
Currently, there are about 50 popular red grape varieties in the world. The most common and famous red grape varieties include Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah, Malbec, Grenache, Gamay, etc.
Sometimes you may hear someone use the name of the region to refer to the wine. For example, when someone talks about Bordeaux wines, they are usually referring to the red wines produced in Bordeaux, France, made from Cabernet Sauvignon, Cabernet Sauvignon and Merlot.
What glass should I use to drink wine?
A proper glass can amplify the advantages of a wine to a certain extent, so the choice of glass is often very important. When drinking wine, we can use a regular Bordeaux glass or a Burgundy glass. The former has a longer body and narrower mouth, so the wine’s aromas can be sealed in the mouth of the glass, which facilitates smelling. The latter is usually shorter and slightly larger in diameter, making it easier to emit the complex aromas of the wine.
It is important to note that when pouring wine, the wine should not exceed 1/3 of the capacity of the glass; this is to make it easier to shake the glass and to give the wine enough breathing space to better disperse the aromas.
In addition, wine should be served at a temperature of 15°C-18°C. If the temperature is higher than this, the wine will not be able to drink. If the temperature is higher than this, it will have a very pronounced alcoholic taste. If the temperature is too low, the aromas will not disperse and the taste will be too tight and even bitter.
How many days can I drink this bottle of wine after opening?
Wine and oxygen are intimate enemies, loving and harming.
A wine needs a small amount of oxygen to breathe and to fully develop its complex aromas, which is why it needs to be decanted. But if it is exposed to too much, it will become acidic. That’s why wine spoils after opening the bottle.
After opening the bottle, if you can’t finish it, keep the bottle corked to reduce exposure to oxygen, but it will still deteriorate after a long time.
(PS: This is at constant temperature and at the right temperature)
Many wines are more forgiving than you might think, provided we use the right preservation methods.
Red wines
After opening, full-bodied wines can last up to 5 days, while lighter wines can only last up to 3 days. Red wines are relatively high in tannins, which prevent oxidation, so they usually last longer than white wines.
The fuller and heavier the wine, the longer the wine will last. Full-bodied wines can last up to 5 days after opening, while lighter wines can only last up to 3 days.
White wines
White wines generally last 3 days after opening the bottle. Full-bodied white wines last longer than lighter white wines. For example, a full-bodied Chardonnay has a longer shelf life than a lighter Blanc de Blancs. White wines that have been fermented or matured in oak barrels are usually full-bodied, often with complex oak aromas, and last longer than white wines that have not been barreled.
