Red wine, possessing primary spicy aromas, is made from red (black) grape varieties using a special technology that allows anthocyanins to pass from the skin of the fruit to the must, which is why the drink has such a rich color. The main source of juice in this case is the pulp of grapes. It contains tartaric, citric and malic acids, minerals, pectin, as well as various nitrogenous compounds. From the skin, tannins and polyphenols enter alcohol, and tannins from grains. If we consider the varieties of red wine, it should be noted that all over the world there are about four and a half thousand, depending on the wine region. The most famous of them we will consider today.
Red wine characterization
Almost all noble varieties of red wine are rich in tannins, so they are distinguished by their fullness and seasoned character. After aging, the alcohol takes on such tones that are often accompanied by floral odors (for example, violets) or vanilla flavors. Let's get to know some of them better.
Cabernet sauvignon
Cabernet Sauvignon has a dense ruby color. Depending on the aging, the wine can acquire a mixture of aromas of cherries, plums, cranberries and black currants (three to seven years), and the aroma of oak with an admixture of leather, tobacco and coffee (ten to fifteen years).
What is served
Varieties of red wine such as Cabernet Sauvignon are considered quite strong, so they are served with light dishes. Meat dishes of pork, veal, poultry, as well as light cheeses, pasta, and dark chocolate desserts are well suited to such an alcoholic drink.
Merlot
Merlot is a close relative of Cabernet Sauvignon, but its aroma is a bit softer, its taste is more acidic and tart, in addition, it has a hint of dried fruits, which is why it is called “feminine”. This variety of red grape wine has shades 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, Italian sausages are well suited to this wine . Fish does not mix well with this drink, so they are not combined.
Pinot noir
Pinot noir has a brick color, an exquisite aroma with hints of smoke and wood, an elegant tart taste with hints of rose hips, spices and coffee. I must say that this variety of red wine is unpredictable and moody, 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, as well as with salmon.
Syrah
Syrah (Shiraz) has a strong tart full-bodied taste with a pronounced aroma of walnut and cherry. It should be noted that Shiraz in each country is different in character and style. For example, in France such a wine has a hint of pepper and smoke, and in California - fruit and cork.
What is served
Varieties of red wine, such as Syrah, are served mainly for game, meat and fatty cheeses, since this wine can maximize the taste of these dishes. Spicy dishes, oranges, dark chocolate, as well as desserts with mint and oily fish do not go well with this drink, since they do not allow the wine aroma and taste to fully reveal.