Red Wine 101
Red wines get their color from the grape skins. White wine can be made from either red or white grapes but red wine cannot be made from white-skinned grapes. The juice of all grapes is clear. The color comes from the skins. Once the grapes are picked, they are fermented with their skins. This means that the yeast is added to the grapes and the sugar in the grapes is converted to alcohol. As the process takes place, the juice leaches color from the skins. The longer the juice spends with the skins, the darker the color of the wine. Red wines are typically fermented at a warmer temperature than white wines.
Tannins:
Tannins:
Tannins are naturally occurring compounds typically found in red wines. They are released from the skins, seeds and stems when soaked in the juice. The characteristics of tannins is a drying sensation in your mouth. Think of a green banana or an oversoaked tea bag. In both cases, your mouth dries. The dryness you feel in your mouth when you drink a red wine will depend on how low or high the tannins are in that wine. Higher tannins are found in wines that spend longer times with their skins and seeds. Tannins can work as a natural anti-oxidant in wine and enable a wine to age. Tannins are in most red wines but they can be very subtle or very overt. It is ok if you do not prefer them. There are a lot of red wines that have softer tannins or low tannins. Again, there is a red wine for every palate and there is no right or wrong answer.
Tip:
Do not use the word “dry" to describe a red wine. Most red wines are fermented until all of the sugars have been eaten. Typically, when the word “dry" is used to describe a wine, the drying sensation, the tannins, is what is being referred to.
Red Wine Styles:
Red wines can be broken down into three categories – light bodied, medium-bodied and full-bodied. Light-body red wines are fruity and fresh. Medium-body red wines are fruit forward with spice. Full-body red wines are big and bold with lots of tannins.
Do not use the word “dry" to describe a red wine. Most red wines are fermented until all of the sugars have been eaten. Typically, when the word “dry" is used to describe a wine, the drying sensation, the tannins, is what is being referred to.
Red Wine Styles:
Red wines can be broken down into three categories – light bodied, medium-bodied and full-bodied. Light-body red wines are fruity and fresh. Medium-body red wines are fruit forward with spice. Full-body red wines are big and bold with lots of tannins.
Cabernet Sauvignon:
Where it's found: Cabernet Sauvignon, one of the most recognized wine grapes, is grown in almost every wine producing county. It is one of the five grapes of red Bordeaux from France, and is also in California, Washington, Chile, Australia, Argentina, New Zealand, Canada and more. A thick-skinned red grape, cabernet sauvignon does best in warmer climates where the grape can ripen.
How it tastes: A full-bodied wine with high tannins, Cabernet Sauvignon can range from notes of blackcurrant, cassis and black cherry to black pepper, olive, tobacco, vanilla, violets, green pepper, eucalyptus and menthol notes.
Pair with: Cabernet Sauvignon is a wine that needs food. The fat in meat will soften the big, mouth-drying tannins. Enjoy with a charred hamburger or a thick steak. Do not pair cabernet sauvignon with tomato sauces as the tannins in the wine will fight with the acids in the tomato and create a metallic taste in the mouth.
How it tastes: A full-bodied wine with high tannins, Cabernet Sauvignon can range from notes of blackcurrant, cassis and black cherry to black pepper, olive, tobacco, vanilla, violets, green pepper, eucalyptus and menthol notes.
Pair with: Cabernet Sauvignon is a wine that needs food. The fat in meat will soften the big, mouth-drying tannins. Enjoy with a charred hamburger or a thick steak. Do not pair cabernet sauvignon with tomato sauces as the tannins in the wine will fight with the acids in the tomato and create a metallic taste in the mouth.
Grenache:
Where it's found: Garnacha, as it is called in Spanish, originates from Spain. Grenache is also one of the primary red grapes found in Rhone blends in France. It is also planted in California, Washington and Australia, as well as other regions. It is the “G" in a GSM (Grenache-Syrah-Mourvedre) blend.
How it tastes: Grenache has a range of tastes, from strawberry, black cherry and raspberry to tobacco, cinnamon and anise. The taste really depends where it is grown, whether it is a cool, warm or hot region. The wines can range from medium-bodied to full-bodied with medium to low tannins and medium acidity.
Pair with: Grenache pairs well with roasted meats, such as rack of lamb or prime rib, as well as roasted vegetables.
How it tastes: Grenache has a range of tastes, from strawberry, black cherry and raspberry to tobacco, cinnamon and anise. The taste really depends where it is grown, whether it is a cool, warm or hot region. The wines can range from medium-bodied to full-bodied with medium to low tannins and medium acidity.
Pair with: Grenache pairs well with roasted meats, such as rack of lamb or prime rib, as well as roasted vegetables.
Tempranillo:
Where it's found: Tempranillo is planted throughout Spain and is the grape found in Ribera del Duero and is one of the main grapes in Rioja. It is also planted in Portugal, California, Argentina, Australia and Mexico.
How it tastes: Fruit, leather and earth are typical flavors of Tempranillo, which is a full-bodied wine with high tannins and medium acidity.
Pair with: Enjoy a glass of Tempranillo with grilled meats and smoked meats, as well as polenta and grits. Tempranillo will also work with tomato-based sauces so try it with pizza, pasta or lasagna.
How it tastes: Fruit, leather and earth are typical flavors of Tempranillo, which is a full-bodied wine with high tannins and medium acidity.
Pair with: Enjoy a glass of Tempranillo with grilled meats and smoked meats, as well as polenta and grits. Tempranillo will also work with tomato-based sauces so try it with pizza, pasta or lasagna.
