Red wine is made from black (dark coloured) grape varieties. The colour of the wine is often associated with aging of the finished product and younger wines are often of violet hue while older wines more often brick-red or almost brownish. Most black grapes have greenish-white flesh and juice, therefore red wine production is reliant on processing red pigments in the grape’s skin. In fact, much of the flavour of red wine is achieved by extracting and blending components of the skin. Red wines can display a range of flavours, including red berry notes and high tannins, which contribute to their structure and mouthfeel. There are many red wine types, all with their own special characteristics suited to pairing with foodstuffs and stimulating the palate. Most red wines are considered dry wine, meaning they have low residual sugar.
Red wines are primarily categorised by body, influenced by alcohol content, tannins, and acidity.
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