The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.
Red wine
Wine
Wine | Red wine
Its production process involves extraction of color and flavor components from the grape skin. It is made from dark-colored grape varieties and the actual color can range from intense violet to brick red and brown The red-wine production process involves extraction of color and flavor components from the grape skin. The red-wine production process involves extraction of color and flavor components from the grape skin.
how late can i buy beer in oregon
user
2:30 a.m
assistant
how does people consume it?
user
In 2007, Oregon's 2.6 million adults on average drank 32 gallons of beer each, versus 4 gallons of wine and 2 gallons of spirits.
assistant
what are some other drinks that they consume?
user
Beer, wine, liquor, whiskey, vodka, tequila, Jack Daniel etc
assistant
what is the second one mentioned?
user
It  is an alcoholic drink typically made from fermented grape juice.
assistant
what is the historical account behind it?
user
The earliest known traces of wine are from ancient China ( BC), Georgia ( BC), Iran (Persia) ( BC), and Sicily ( BC).
assistant
what are some different types?
user
Red wine, White wine, Rose wine, Fruit wine, Mead (honey wine) etc
assistant
what is the first one like?
user
Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin. It is a delicacy around the world.
Red wine | Introduction
It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth, creating juice that was only lightly pigmented.
Rosé | History
Second wine or second label (French: "Second vin") is a term commonly associated with Bordeaux wine to refer to a second label wine made from "cuvee" not selected for use in the "Grand vin" or first label. In some cases a third wine or even fourth wine is also produced. Depending on the house winemaking style, individual plots of a vineyard may be selected, often those of the youngest vines, and fermented separately, with the best performing barrels being chosen for the house's top wine and the other barrels being bottled under a separate label and sold for a lower price than the "Grand vin".
Second wine | Introduction
A white wine made from a very dark grape may appear pink or 'blush'. A form of Rosé is called "Blanc de Noirs" where the juice of red grapes are allowed contact with the skins for a very short time (usually only a couple of hours).
Classification of wine | By vinification methods and style
The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.
Wine | Red wine
Red wine is red-coloured wine. Red Wine may also refer to:
Red Wine | Introduction
Most wines are red, although some white wines are produced. Permitted grape varieties are Grenache noir (at least 50%, 75% for the Grand Cru), Grenache gris, Grenache blanc and Carignan, and also (but rarely used) Macabeu, Muscat and Malvoisie.
Banyuls AOC | Grapes and wines
Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine. White and rosé wines extract little of the tannins contained in the skins. To start primary fermentation yeast may be added to the must for red wine or may occur naturally as ambient yeast on the grapes or in the air. Yeast may be added to the juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide.
Winemaking | Process
The first step in red wine production, after picking, involves physical processing of the grapes. Hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment.
Red wine | Grape processing
There are red, rosé and white wine. Wines are produced only from the defined area. The types of grapes for red and rosé wine are Abouriou, Merlot, Cabernet sauvignon, Cabernet franc, Duras, Fer, Négrette, Portugias bleu, Malbec and Tannat. The types of grapes for white wine are Colombard, Petit Manseng, Gros Manseng, Len de l'El, Sauvignon blanc, Sémillon, Muscadelle and Ugni blanc.
Côtes de Gascogne | Rules for wine
Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark Malvidin 3,5-diglucoside anthocyanin) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in the making of "Blanc de noirs" sparkling wine, which is derived from Pinot noir, a red vinifera grape.) Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press.
Winemaking | Crushing and primary (alcoholic) fermentation
The first trace of wine that has been found dates to 7500 years ago, in present-day Iran but the results of archaeological excavations have not been able to determine from which time wine began to be produced. Epigraphy tells us about the presence of wine in the Middle East: it was produced in the "High Country" (the mountain borders between Anatolia and Armenia) and then imported into Mesopotamia especially from the 3rd millennium BC. The tablets of Hattusa describes wine with the term "wiyana" in the Hittite language, in Sumerian, and "karânu" in Akkadian. It could be red (), light (or maybe white: ), good wine (), honeyed () new (), or sour ().
White wine | Antiquity
The second wine may have some hints and characteristics of the estate wine but is typically less polished and structured than the estate wine. An estate will rarely promote its second wines and most wine labels will not even mention the parent estate because of the desire to keep the estate solely associated with its "Grand vin". However, some high end producers market their second wine as a "wine for earlier consumption" (i.e., quicker to mature) rather than "a lesser wine".
Second wine | Production
Wines may be classified by vinification methods. These include classifications such as red or white wine, sparkling, semi-sparkling or still, fortified and dessert wines. The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. Grapes with colored juice, for example alicante bouschet, are known as teinturier. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation.
Classification of wine | By vinification methods and style
Dessert wines range from slightly sweet (with less than 50 g/L of sugar) to incredibly sweet wines (with over 400 g/L of sugar). Late harvest wines such as Spätlese are made from grapes harvested well after they have reached maximum ripeness. Dried grape wines, such as Recioto and Vin Santo from Italy, are made from grapes that have been partially raisined after harvesting. Botrytized wines are made from grapes infected by the mold Botrytis cinerea or noble rot. These include Sauternes from Bordeaux, numerous wines from Loire such as Bonnezeaux and Quarts de Chaume, Tokaji Aszú from Hungary, and Beerenauslese.
Classification of wine | Dessert and fortified wine
Red and rosé wines are made from, Grenache, Syrah, Cinsault, Mourvèdre, and Carignan (maximum 30%). Other varieties which may be used to a maximum of 20%.The red wine is distinctly characterised by its aromas of black fruit, spice, and pepper. White wines are produced from Clairette blanche, Bourboulenc, Grenache blanc, and Roussane (maximum 30%). A Primeur wine is also produced in all three colours. The minimum alcoholic content for all wines is decreed at 11%. The reds, which comprise approximately 80% of the production, are light and fruity. All wines are generally consumed while they are still young.
Ventoux AOC | Wines
A rosé wine incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques. There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending (uncommon and discouraged in most wine growing regions).
Wine | Rosé wine
Red wines are made from Grenache noir and Syrah which must account for 70% together with a minimum of 30% of each. Secondary varieties are Cinsault, Mourvedre and Carignan. Rosé: Grenache noir minimum 50%, and Syrah 20% minimum. Other secondary varieties are allowed with a maximum of 20% white grapes. White wines from Clairette blanche, Grenache blanc, Ugni blanc, Roussanne of which no variety may exceed 70% together to a maximum of 20%. Grenache blanc and Vermentino must together represent a minimum of 25%.
Coteaux de Pierrevert AOC | Wines
Second wines often do not have the word "château" in their name, but they frequently sport some other part of their winery's name to add name recognition. The second wines of classified growths, since they are different wines, are not themselves part of the 1855 classification or other classifications. They are, however, entitled to use the same appellation as the Grand Vin, as they originate from the same terroir. As an example, "Les Forts de Latour" is an AOC Pauillac just like Château Latour, but is not a First Growth or any other kind of classified growth.
Second wine | Naming and classification practices
Red wines are made from Grenache noir and Syrah (minimum 60%, of which Syrah minimum 10%), Cinsault (maximum 20%), Carignan (maximum 20%) other accepted varieties are: Counoise, Gamay noir, Mourvèdre, Pinot noir. Rosé: The same varieties are used as for the red, and up to 20% of the allowed varieties for white wine may be used. White wines from Ugni blanc (maximum 50%), Roussanne & Marsanne (combined maximum of 20%), Clairette blanche, Grenache blanc, Vermentino, and Bourboulenc.
Luberon AOC | Wines
The red wines are a blend of Cabernet Sauvignon, Cabernet Franc and Merlot, sometimes supplemented by Côt or, less commonly, by Fer Servadou or Mérille. They are often dark in color, with full-bodied flavours. The white wines are mainly a blend of Sémillon with Sauvignon blanc, Sauvignon gris and Muscadelle, to which Ugni blanc, Ondenc and Chenin blanc are sometimes added. These combinations lead to the creation of fruity, dry white wines that can be powerful, and of medium-sweet or sweet wines that are aromatic and powerful.
Bergerac wine | Grape varieties
There are many different types of wine press, but they can be broadly divided into continuous presses and tank presses. Modern winemaking tends to favour tank presses with pneumatic membranes, which squeeze the grapes more gently than continuous presses. The press wine is often kept separate from the free-run, and kept for later blending or disposing. press can also be dependent on climate and slothrating.
Red wine | Types of press
The basic differences of orange wine with the other wine 'colors', are based on the color of the grape, and the duration of their skin contact. Red wine is made with red grapes. After the red grapes are crushed, their skins stay in contact for a period of 1 week to 1 month, and the wine gets a red or deep red color. Rosé, at least when rosé wine is the primary product, is produced with the skin contact method. It is made with red grapes. After the grapes are crushed, their skins only stay in contact a few hours before pressing, but give the wine already in that short period the characteristic light pink hue.
Orange wine | Wine styles
At the right is displayed the color wine. The color "wine" is a representation of the average color of red wine. The first recorded use of "wine" as a color name in English was in 1705.
Red-violet | Wine
In general, the wines are lighter than most other red Burgundies from the Côte-d'Or. 80,000 cases of red wine come from its 242ha of vineyards, of which 115ha is split among 26 Premier Crus. The most notable of these are Bousse d'Or, Champans, Clos des Chenes, Clos des Ducs, Les Caillerets, Santenots and Taille Pied. Red wine from the Santenots vineyard is classified as Volnay Santenots, whereas white wine from the same vineyard can call itself Meursault Premier Cru or Meursault Santenots.
Volnay, Côte-d'Or | Wine
In her first book on wine, Grumdahl draws on her own experience to aid the reader into better understanding their own tastes and preferences as a guide to exploring the world of wine. The book presents nine parties to have at home to discover the reader's own taste when it comes to nine major varieties of wine including Zinfandel, Sauvignon blanc, Riesling, Chardonnay, Cabernet Sauvignon, Syrah, Sangiovese, Tempranillo, and Pinot noir. The book features some wine history and economics of the industry as well as interviews from such critics, winemakers, and chefs as Robert M. Parker, Jr., Paul Draper, and Thomas Keller.
Dara Moskowitz Grumdahl | "Drink This: Wine Made Simple"
In many ways the production of a second wine mirrors the production of estate's "Grand vin" being made from the same vineyard, with the same blend of grapes and by the same winemaker. Some selection takes place already after harvest, when plots that are often underperforming or are planted with younger vines will be earmarked for the second wine, which means that they receive a "cheaper" treatment with a lower percentage of new barrels. Additional selection will be done after the barrel aging when the winemaker will isolate the best performing barrels that most reflects the house style of the estate label with the remaining wine being bottled under second or even third and fourth labels.
Second wine | Production
Alban wine—Ancient Greece and wine—Ancient Rome and wine—Ancient Rome and wine—Caecuban wine—Chian wine—Coan wine—Conditum Paradoxum—Cretan wine—Falernian wine—Great French Wine Blight Fumarium—History of wine—History of American wine—History of Bordeaux wine—History of California wine—History of French wine—History of Oregon wine production—History of Rioja wine Hypocras—Lesbian wine—Marriage at Cana—Passum—Persian wine—Police des Vins—Retsina—Shedeh—Shirazi wine—Vino Greco
Index of sociology of food articles | Wine History
Wines from other fruits, such as apples and berries, are usually named after the fruit from which they are produced combined with the word "wine" (for example, apple wine and elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term "vin de pays"). Other than the grape varieties traditionally used for wine-making, most fruits naturally lack either sufficient fermentable sugars, relatively low acidity, yeast nutrients needed to promote or maintain fermentation, or a combination of these three characteristics. This is probably one of the main reasons why wine derived from grapes has historically been more prevalent by far than other types, and why specific types of fruit wine have generally been confined to regions in which the fruits were native or introduced for other reasons.
Wine | Fruit wine
Red wines account for 80% of the production and are made from Grenache noir minimum 30%, and Syrah, minimum 40% with carignan at less than 10% (until the harvest of 2017), and Cinsault at less than 10% (from the harvest of 2018) as secondary varieties. Rosé wines account for 15% of the production and are made from Grenache noir, Syrah and Cinsault at . White wines comprise 5% of the production and are made from Clairette blanche, Grenache blanc, Marsanne.
Côtes du Vivarais AOC | Wines
With the exception of very few varieties, known as teinturiers, most wine grapes produce clear or colorless juice. This includes such well known red wine grape varieties such as Cabernet Sauvignon and Pinot noir. The color in red wine comes from phenolics in the skin called anthocyanins that react with other components in wine (such as tannins, acetaldehyde and pyruvic acid) to form polymeric pigments. The anthocyanins are extracted from the skin during the process of maceration which can last from a few hours in the case of some rosés (which usually only have 20–50 mg/l of anthocyanins) to several days in the case of most red wines (which often have in excess of 250 mg/l of anthocyanins).
Rosé | Color
With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called lees), and transferred to a new container where any additional fermentation may take place.
Winemaking | Pressing
From the producer's point of view, a second wine allows the winery to use a stricter selection for its "Grand Vin", while still capitalising on its name and distribution channels in selling the second wine, which will be much more profitable than selling off lesser wine "anonymously" to be used in e.g. negociant bulk bottlings.
Second wine | Introduction
There are five basic stages to the wine making process which begins with harvesting or picking. After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this stage red wine making diverges from white wine making. Red wine is made from the must (pulp) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact with the grapes' skins.
Winemaking | Process
Syrah is the primary red grape of Hermitage, mostly used on its own although the appellation rules do allow the addition of 15% or less of Marsanne and/or Roussanne grapes. Hermitage reds tend toward being very earthy, with aromas of leather, red berries, earth, and cocoa/coffee. Because of the high levels of tannin they are usually aged longer than American or Australian Syrahs and are often cellared up to 40 years. Rich, dry white wines are also produced from a blend of Marsanne and Roussanne. These wines are also usually left to age, for up to 15 years. Vin de paille or "Straw Wine" is also produced in this region.
Hermitage AOC | Grape Varieties
Red wines are made from Grenache noir (minimum 40%), Syrah and Mourvèdre (minimum of 25% together), Cinsault, and Carignan (maximum 10%). Rosé: The same varieties are used as for the red, and up to 20% of the allowed varieties for white wine may be used. White wines are produced from Clairette, Grenache blanc and Bourboulenc. No variety may be used in a proportion greater than 60%. The minimum alcohol for all three colours is decreed at 11.5%.
Lirac AOC | Wines
In less favorable vintages, an estate may choose to release only a second label wine rather than to release a smaller than normal quantity of its "Grand vin" or a wine that would not be consistent with past vintages under that name. The practice has its roots in the 18th century but became more commercially prominent in the 1980s when consumers discovered these wines as a more affordable way to drink the product of a First growth or classified Bordeaux estate without paying the premium for the estate's label and classification. The opposite phenomenon, of only releasing a top wine in exceptional years (rather than in most years) is seen in Iberia (Spain and Portugal) in "Gran Reserva" reserve wine and vintage port.
Second wine | Introduction
Red wines sometimes undergo fining, which is designed to clarify the wine and sometimes to correct faults such as excess tannin. Fining agents include egg white and gelatin. Some red wines, particularly those designed for early drinking, are cold stabilized so as to prevent the precipitation of unsightly tartrate crystals in the bottle.
Red wine | Fining and stabilization
The traditional reds from El Priorat are a single grape ("varietal") bottling of Grenache or Carignan, or a blend of these two grapes in a Bordeaux style with other French varieties such as Cabernet Sauvignon, Merlot, or Syrah, among others. Few wineries (cellars) follow these guidelines strictly, and the usual practice is to produce wines labeled as "vino de guarda" (aged wine), which has been in oak barrels for 18 months followed by 6 months in the bottle, with the optimal time for consumption being 2 years later.
Priorat (DOQ) | Wines
"Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples. Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation.
Alcoholic drink | Others
White wine is made either with red or white grapes. The grapes are pressed and their skins are removed immediately. Because the grape skins do not "participate" in the fermentation, their color does not matter and the wine acquires a neutral, green to slightly yellow hue. Orange wine is made with white grapes. After these are crushed, their skins stay in contact for 1 month to 6 months, and the wine acquires an amber, orange color.
Orange wine | Wine styles
This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California. In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the winemaker was making a white wine.
Winemaking | Crushing and primary (alcoholic) fermentation
With the increased market competition since the 1980s, estates became more selective in the "assemblage" stage, making greater parts of the production disposed to be either sold off in bulk, or blended into second (or third) wine.
Second wine | History
The grape's high sugar content can be fermented into levels of alcohol exceeding 15 percent. The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone.
Zinfandel | Introduction
The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication. For the poorest (or the most pious), watered-down vinegar (similar to Ancient Roman "posca") would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem.
Medieval cuisine | Wine
The traditional Bordeaux varieties like Cabernet Sauvignon, Cabernet franc, Sémillon, Sauvignon blanc, Muscadelle, Malbec and Merlot are found here as well as the Rhône wine grape Syrah and the Burgundy grape Gamay. Local varieties Ugni blanc, Abouriou and Fer are also found. There is a much larger percentage of red wine made than white, though Sauvignon blanc production is increasing.
Côtes du Marmandais | Grapes and wines
The Official Bulletin of the French Ministry of Agriculture outlines typical organoleptic profiles of IGP Charentais wines. Red wines generally show a red fruit, ripe fruit and spice character. They are light in body but have nice structure and smooth tannins. White wines are characterized by their refreshing acidity and citrus aromas.
Charentais (IGP) | Taste profile
The color wine or vinous, vinaceous, is a dark shade of red. It is a representation of the typical color of red wine. The first recorded use of "wine" as a color name in English was in 1705. The term "bordeaux" is also sometimes used to describe this color.
Wine (color) | Introduction
'Wine' bears panicles of wine red flowers, considered identical to 'Royal Red' by Dirr.
Buddleja davidii 'Wine' | Description
Redcurrant and whitecurrant fruit wines are beverages that are usually produced in northerly cool areas, where it is hard to grow high-quality grapes. They are simple to produce. Their natural chemical balances are such that they can be self-clarified without any additional substances. Redcurrants and whitecurrants contain only a small amount of carbohydrates; this necessitates the addition of sugar or honey.
Fruit wine | Redcurrant and whitecurrant wines
The first step in processing the grapes at the winery is to separate the components of the wort that are needed from the unwanted parts. The process followed at this stage will largely determine the future quality of the wine. For this, the clusters are generally shaken then trampled. The practice of moderate trampling allows the grains to burst, releasing the juice and pulp (it cannot be used for white wine from black grapes as the premature bursting of the berries would cause a coloured must). The practice of shaking or stalking has the advantage of separating the stems from the cluster of grapes and avoids giving the wine a herbaceous taste at pressing.
White wine | Treatments before fermentation
Rosé: The same varieties in the same permitted proportions are used as for the red.
Grignan-Les Adhemar AOC | Wines
The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 3-isobutyl-2-methoxypyrazine which has an aroma reminiscent of green bell peppers.) On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown.
Winemaking | Crushing and primary (alcoholic) fermentation
Many of the earliest red wines produced in such notable wine regions as Bordeaux, Burgundy and Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking. But even as the trend in these regions evolved towards more modern ideas of "red wines", rosés still hold a prominent place in many of France's major wine regions. Today rosé is produced throughout France from the cooler climate rosé Champagnes and Loire Valley wines to the warm Mediterranean influence climates of Provence and the southern Rhone Valley.
Rosé | French rosés
House wine generally refers to an inexpensive drinking wine served in restaurants. Restaurant menus often omit detailed descriptions of a house wine's country of origin, winery or grape varietal, listing it simply as "house red" or "house white", depending on the wine's style. Some restaurants offer more specific categories of house wines, such as a "house chardonnay", or a "house merlot".
House wine | Introduction
Other major red varieties are Cannonau, Ciliegiolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Refosco, Schiava, Schioppettino, Teroldego, and Uva di Troia. "International" varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot, and Syrah are also widely grown.
Italian wine | Rosso (red)
In 2001, the University of Bordeaux asked 54 undergraduate students to test two glasses of wine: one red, one white. The participants described the red as "jammy" and commented on its crushed red fruit. The participants failed to recognize that both wines were from the same bottle. The only difference was that one had been colored red with a flavorless dye.
Wine tasting | Color bias
The white wines, then of much less importance than red wine, were limited to the sweet varieties of Sauternes and Barsac and were ranked only from superior first growth to second growth.
Bordeaux Wine Official Classification of 1855 | Introduction
Cabernet Franc, Domina, Dornfelder, Dunkelfelder, Florental, Frühburgunder, Gamay, Landal 244 N, Léon Millot, Maréchal Foch, Meunier, Pinot noir, Plantet, Portugiezer, Regent, Rondo, St. Laurent, Triomphe d'Alsace, Zweigeltrebe
Dutch wine | Red
The bulk (97%) of the wine is red. The red wine can be much like the wines from Gigondas and at their best, the wines of Vacqueyras can match those of their northern sibling. Vacqueyras wines have been called "poor man's Châteauneuf-du-Pape."
Vacqueyras AOC | Grapes and wine
For white wines, Chardonnay and Sacy (under the local synonym Tressallier) are the main grape varieties, with Sauvignon blanc as an accessory variety. For red wines, Gamay and Pinot noir are used. For rosé wines, only Gamay is used.
Saint-Pourçain AOC | Grape varieties
Made from a host of different grape varieties (potentially both white and red, such as Syrah, Barbera, Zinfandel, Carignan, Pinot noir, Mourvèdre and Grenache), potentially from different regions and different vintages. The recipe changes every year, depending on the decisions of Thackrey and the fruit sourced. Thackrey has said, "It's like a chef's special. You trust the chef so you're prepared to order the dish of the day".
Sean Thackrey | Wines
As an example of the rules, although climatic conditions would appear to be favorable, no Cabernet Sauvignon wines are produced in Rhône, Riesling wines in Loire, or Chardonnay wines in Bordeaux. (If such wines were produced, they would have to be declassified to Vin de Pays or French table wine. They would not be allowed to display any appellation name or even region of origin.) Traditionally, many French wines have been blended from several grape varieties. Varietal white wines have been, and are still, more common than varietal red wines.
French wine | Grape varieties
Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne. Dry (non-sweet) white wine is the most common, derived from the complete fermentation of the wort.
Wine | White wine
In wine there are three basic tastes-bitter, sweet and sour. These three tastes can each be identified with a primary component of the wine-tannins (bitter), residual sugar (sweet) and acidity (sour). A fourth component, alcohol, is identified in wine tasting with a perception of "heat" or hotness in the back of the mouth and is the primary factor influencing the body of the wine. The residual heat of the alcohol can be considered in food pairing with some ingredients minimizing the heat of the wine while some will accentuate it.
Wine and food pairing | Physical properties of wine
First Growth () status is a classification of wines primarily from the Bordeaux region of France.
First Growth | Introduction
Red, rosé and dry white wines are produced in the IGP Charentais. Red varieties: Cabernet Franc, Cabernet Sauvignon, Gamay, Merlot and Pinot Noir. These varieties are also used to produce rosé wine. White varieties: Chardonnay, Colombard, Sauvignon blanc.
Charentais (IGP) | Grape varieties
Sweet wines are produced when the fermentation is interrupted before all the grape sugars are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel.
Wine | White wine
Les Cordeliers produce around ten different white and rosé sparkling wines, both brut and demi-sec. They are made from the most famous grape varieties of the Bordeaux region including Merlot, Sémillon, Cabernet Franc and Sauvignon. The white sparkling wines boast a brilliant pale yellow colour with greenish tints when young and dashes of gold when they age. They produce very fine bubbles which form a string. The bouquet is reminiscent of white and yellow flowers (hawthorn, lime-tree, acacia), summer fruits (peach, apricot) and citrus (lemon, grapefruit). The rosés have a salmon-pink colour, reminiscent of onion peel. Highly aromatic on the palate, they are characterised by red fruit flavours (cherry, raspberry, strawberry) and great complexity.
Cordeliers Cloister (Saint-Emilion) | Wine characteristics
Wine is an alcoholic drink typically made from fermented grape juice. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.
Wine | Introduction
In general the wines from Volnay are lighter, more elegant and graceful than most other red Burgundies from the Cote d'Or. 80,000 cases of red wine come from its 242ha of vineyards, of which 115ha is split among 26 Premier Crus. The most notable of these are Bousse d'Or, Champans, Clos des Chenese, Clos des Ducs, Les Caillerets, Santenots and Taille Pied. Red wine from the Santenots vineyard is classified as Volnay Santenots, whereas white wine from the same vineyard can call itself Meursault Premier Cru or Meursault Santenots.
Côte de Beaune | Volnay
Pinot noir, for example, is commonly used to produce champagne. Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol; this is called "Mutage" or fortification. The methods of enriching wort with sugar are multiple: on-ripening on the vine, "passerillage" (straining), or the use of "noble rot". Sparkling wines, which are mostly white, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened.
White wine | Introduction
Hence, white wine can be made from red wine grapes in the same way that many white sparkling wines are made from the red wine grapes of Pinot noir and Pinot Meunier. The exception to this is the small class of grapes known as teinturiers, such as Alicante Bouschet, which have a small amount of anthocyanins in the pulp that produces pigmented juice. There are several types of anthocyanins (as the glycoside) found in wine grapes which are responsible for the vast range of coloring from ruby red through to dark black found in wine grapes. Ampelographers can use this observation to assist in the identification of different grape varieties.
Phenolic content in wine | Anthocyanins
Even after the development of newer, more efficient wine presses, many ancient and early winemakers still preferred making the lighter colored and fruitier style of wines. There was an understanding, as early as the time of the Ancient Greeks and Roman winemakers, that harder pressing and letting the juice "sit" for a period with the skins would make darker, heartier wines, but the resulting wines were often considered too harsh and less desirable. This sentiment lasted well into the Middle Ages, when the pale clarets from Bordeaux were starting to gain the world's attention. To the powerful English market, the most prized clarets were, according to wine historian Hugh Johnson, the "vin d'une nuit" or "wine of one night", which were pale-rosé colored wines made from juice that was allowed only a single night of skin contact.
Rosé | History
Winemakers often keep their free-run juice and pressed wine separate (and perhaps even further isolate the wine produced by different pressure levels/stages of pressing) during much of the winemaking process to either bottle separately or later blend portions of each to make a more complete, balanced wine. In practice the volume of many wines are made from 85-90% of free-run juice and 10-15% pressed juice.
Red wine | Pressing
Once the must is in a fermentation vessel, yeast naturally present on the skins of the grapes, or in the environment, will sooner or later start the alcoholic fermentation, in which sugars present in the must are converted into alcohol with carbon dioxide and heat as by-products. Many winemakers, however, prefer to control the fermentation process more closely by adding specially selected yeasts usually of the species "Saccharomyces ellipsoideous". Several hundred different strains of wine yeast are available commercially, and many winemakers believe that particular strains are more or less suitable for the vinification of different grape varieties and different styles of wine.
Red wine | Inoculation and fermentation
Red wine is made predominantly from Merlot, Cabernet Sauvignon and Cabernet Franc, with small quantities of Malbec, Petit Verdot and Carménère. White wine under the label "Côtes de Blaye" is made predominantly from Colombard and Ugni blanc, whereas white wine under the label "Côtes de Bordeaux (Blaye)" is made predominantly from Sauvignon blanc, Semillon and Muscadelle. The red wines are fresh and fruity, and should be drunk relatively young, while the whites (which are usually dry) are light and softly fruity.
Blaye (wine) | Wines
The winery's first vintage was 2002, when they produced 10 different wines, all made from purchased grapes. The wines were produced in a custom crush facility at the Olde Lockeford Winery in the town of Lockeford, California. The first vintage began a tradition of naming wines with exclusively non-alphabetic symbols (in a style often used to replace profane words in written English), such as the *%#&@!, a red blend of Mourvedre, Syrah, and Grenache grapes, and the %@#$!, a white wine made of Marsanne and Roussanne grapes (introduced two years later). The unusual wine names were inspired from the owner and winemaker's frustration at being unable to come up with a good name for the red blend.
Twisted Oak Winery | History
Today, New Zealand is internationally most well known for red wines made from traditional French varieties. After Sauvignon Blanc, Pinot Noir has become New Zealand's second most planted variety, while in the warmer regions, particularly Hawke's Bay and Waiheke Island, Syrah and Bordeaux-style blends of mainly Merlot and Cabernet Sauvignon have been gaining recognition.
New Zealand wine | Red wines
The long maturing wines like yellow wine or sherry have typical aromas of fresh walnuts, almonds, and hazelnuts.
White wine | Aromas
The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling, and Chardonnay.
Grape | Distribution and production
Occasionally fruit wines are combined with grape wine, mead, or other fruit wines to produce unique flavour combinations. In some cases, these wines can include other ingredients such as chocolate (e.g. in cherry or blueberry wines) or spices (e.g. in apple wines).
Ontario wine | Fruit wine
For white wines, the AOC regulations allow both Chardonnay and Pinot blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot blanc and Pinot gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
Saint-Romain wine | Grapes and wine styles
The main colors of wine are: Other:
Wine color | Colors
Most wines are filtered at some stage before bottling, although some winemakers use the absence of filtration as a marketing tool. Filtration serves to make wine completely clear and to eliminate any remaining yeast cells and bacteria, which could render the bottled wine microbiologically unstable. Wine is normally filled to glass bottles with cork stoppers, though aluminium screwcap closures and plastic stoppers are also common. Alternative containers such as Bag-in-Box, TetraPak and plastic bottles are also used.
Red wine | Filtration and bottling
A rosé (from French, "rosé" ) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion-skin" orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. Usually, the wine is labelled "rosé" in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian. There are three major ways to produce rosé wine: skin contact, "saignée", and blending.
Rosé | Introduction
In white wine production, pressing usually takes place immediately after crushing and before primary fermentation. In red wine production, the grapes are also crushed but pressing usually does not take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the "free-run juice", can be released by the crushing process and does not require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.
Red wine | Pressing
Ice wines from white varieties tend to be pale yellow or light gold in color when they are young and can maderise (acquiring a deep amber-golden color) as they age. The red varieties tend to have a light burgundy or even pink color like that of rosé wines, since the steeping of the skins in the pressed liquid typically used in red wine making is obviously not possible in ice wine production.
Ice wine | Grape varieties
When given wine that they are falsely told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette." Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty." Similarly, people have expectations about wines because of their geographic origin, producer, vintage, color, and many other factors. For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep."
Wine tasting | Blind tasting
Red varieties include Dornfelder, Pinot Meunier and Pinot noir, and a few others, but red grapes tend to be grown less often, with 20,184 hL of white wine and only 5,083 hL of red wine made in 2006.
Wine from the United Kingdom | Grape varieties
Grape varieties – below are some examples of grape varieties from which wine is made:
Outline of wine | Grape varieties
Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain color pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.
Orange wine | Introduction
There are several types of wine produced, namely a Bordeaux Red wine AOC special vintage matured in oak barrel, a Bordeaux Red wine AOC, a Bordeaux Clairet AOC and a White wine. The vineyard area, located across the villages of Daignac, Grezillac, Guillac and Lugaignac, consists of 42 hectares, of which 33 hectares are dedicated to red wine production, with the grape varieties of 85% Merlot, 10% Cabernet Sauvignon, and 5% Cabernet Franc. 9 hectares dedicated to white wine consist of 94% Sémillon, 5% Sauvignon blanc and 1% Muscadelle.
Château de Curton | Winery
Red wines are made with a blend of Cabernet Sauvignon, Syrah and Merlot. A blend of Chardonnay and Sauvignon Blanc is used for the white wine. The middle-range red B-Qa de Marsyas is made of Cabernet Sauvignon, Syrah and Mourvedre.
Château Marsyas | Grape varieties
This particular red wine tends to be light and fruity, with a predominantly raspberry aroma and is usually drunk within two years of vinification. For a more detailed guide to individual viniculteurs, see Paul Strang (2011) 'South-west France:the wines and winemakers'.
Marcillac AOC | Terroir and wines
Ice Wine is made from grapes that are harvested while they are frozen. Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation. Examples include Port, Madeira and Sherry.
Classification of wine | Dessert and fortified wine
'Sops of Wine' refers to two similar old English apple cultivars that have flesh stained with dark red, looking like bread soaked in wine. One of them is also known as 'Rode Wyn Appel' and 'Sapson'. They have also been known as 'Shropshirevine', 'Strawberry', and 'Washington'.
Sops of Wine (apple) | Introduction
Within the European Union, the term "wine" in English and in translation is reserved exclusively for the fermented juice of grapes. Within the United States, wine may include the fermented juice of any fruit or agricultural product, provided that it is between 7% and 24% alcohol by volume and intended for non-industrial use. With the exceptions of cider, perry, and sake, such non-grape wines are to label themselves by the word "wine" qualified by a truthful description of the originating product: "honey wine", "dandelion wine", (blended) "fruit wine", etc. Other jurisdictions have similar rules dictating the range of products qualifying as "wine".
Classification of wine | "Wine"
In this case, the three types of anthocyanin pigments are red, blue and colorless with the concentration of those various pigments dictating the color of the wine. A wine with low pH (and such greater acidity) will have a higher occurrence of ionized anthocyanins which will increase the amount of bright red pigments. Wines with a higher pH will have a higher concentration of blue and colorless pigments. As the wine ages, anthocyanins will react with other acids and compounds in wines such as tannins, pyruvic acid and acetaldehyde which will change the color of the wine, causing it to develop more "brick red" hues.
Phenolic content in wine | Anthocyanins
Glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation. As oxygen from the air chemically interacts with the wine, flavor and aroma are believed to be subtly altered. This process of oxidation is generally considered more compatible with red wines, whose complex flavours are said to be smoothed out after being exposed to air. Red wine glasses can have particular styles of their own, such as
Wine glass | Red wine glasses