Making Red Wine

Among the many types of wine available, red wine is among the best. There are many types of red wine available, although most are made using the same methods. This very exhilarating type of wine is made from black grapes, drawing their color from the skins of the grapes.

During the beginning stages of making red wine, the grapes that have been picked are put into a crusher. Here, the crusher will gently break the skins of the grapes. Depending on what type of wine is being made and the tannin that's required, the stalks will either be used or discarded at this point. Next, the grapes are put into a fermentation vat with the skins. This can be a long process, taking several weeks to complete. If a higher temperature is used, more tannin and color will be extracted from the grapes.

When making soft wines, the whole grapes are fermented using sealed vats. The carbon dioxide that becomes trapped in the sealed vats ferment the grapes under pressure, which is normally a quick process, taking only a few days. Keep in mind, the color and tannin content of the wine is based on how long the fermenting process takes. If the fermenting process takes a long time, the wine will generally hold more flavor and color.

The remaining bulk of the grapes will go through a press, being crushed to create a tannic wine. Sometimes, this tannic wine is added with a free run wine in order to add a bit more structure to the wine blend. Both the press and vat wine are then mixed and transferred to either tanks or barrels for a second fermentation. The second fermentation will take the longest, although it brings out the quality and taste from the wine.

All types of fine red wine will spend a minimum of a year in the barrels. Some types of red wine will spend a lot more time in the barrels, possibly several years. Red wine is also fine tuned with egg whites, which will suspend the yeast and other solids found in the wine downwards, before the wine is racked, filtered, and eventually bottled. Once the wine has been bottled, it is then shipped off and sold. Some wine however, will be stored for a period of time in the bottle before it is offered for sale.

The time a wine spends in the bottle is very important, although not every wine needs to spend a lot of time in the bottle. The more complex and more expensive types of red wine will benefit the most from aging in the bottle, to preserve flavor and color. The simple types of red wine however, don't need to spend much time at all in the bottle.

Types Of Red Wine   

There are about 40 important types of red wine grapes grown in the world today. Some of the major types of red wine are listed below. The color of the wine actually depends on contact with the skin of the grapes, not the color of the grape. If you separate the grape from its skin soon enough after picking and you can make a very white red wine. For example, most wines made in Champagne are white wines made with a significant proportion of red grapes.

  Barbera
This grape from Italy is planted primarily in Piedmont (as well as other areas of Italy), but has traveled widely, primarily to California. One of the most underrated grapes in, Barbera can be used to make an wide range of styles, ranging from young and spritzy to powerful and intense wines that need extended cellaring. It is a deep ruby color, full bodied, with low levels of tannins balanced by higher levels of acidity. Barbera is charactarized by bright berrylike flavors and is one of the best alternatives to overcropped and overpriced Merlot.

  Cabernet Sauvignon
Cabernet Sauvignon is the grape responsible for the wines of the Medoc region of Bordeaux, arguably some of the finest reds in the world. It performs well practically the world over, as long as it's not too cold, but in some areas of France, and in California's Napa Valley, it produces astonishingly rich and complex wines. The classic Cabernet flavor is one of deep, dark fruits, primarily black currant, and the best are medium- to full-bodied, intense and firm. Cabernets are almost always aged in oak for over a year, and should age several more years in the bottle. The great Cabernets of the Medoc region in France age for 15 years and more.

  Chianti
Around cities of Florence and Sienna in Tuscany is the Chianti region. It is broken up into seven subdivisions: the most famous region is called Chianti Classico, and close on its heels, Chianti Ruffina; then Chianti Montalbano, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, and Chianti Colli Arezzo.
Chianti is probably the most well known Italian wine. The dominant grape in Chianti is Sangiovese, but it may also contain Cabernet Sauvignon and other grapes. The Chianti wines labeled ''Riserva'' must be aged at least three years and are often fine wines that rank among the best red wines of Italy. Chianti is a perfect red wine to accompany most Italian cuisine, with hints of floral complexity in the bouquet, firmly structured medium-bodied flavors and balancing acidity.

  Merlot
Merlots have soared in popularity in the last decade, as they offer something for everyone: from light and simple wines to full-bodied and complex bottlings. While Merlots are quite often less tannic and more lush than Cabernets, ther are still full-bodied, deep in color and fairly high in alcohol with flavors of cherry, plum and chocolate. Merlot is often blended with Cabernet Sauvignon and is the dominant grape of St. Emilion and Pomerol. Merlot has also been successfully grown (and frequently blended into Cabernets to produce a more complex wine) in wine regions of northern Italy, California, Washington and the Rogue Valley of Oregon.

  Nebbiolo
This grape is named for the dense fogs common in the vineyards of Piedmont, Italy where it is grown. Some of the world's finest and longest-lived wines are made from the Nebbiolo grape. These Nebbiolo-based wines are known by the areas in Piedmonte where they are grown: Barolo, Barbaresco, and to a lesser extent Ghemme and Gattinara. Nebbiolo generally makes powerful and intense wines, with medium body and color. These wines are high in tannins and acids, they often need several years of aging in the bottle before they are ready to drink. They often have aromas and flavors of of raspberries, plums, earth, roses, and tar.

  Pinot Noir
Pinot Noir presents both the ultimate challenge and the ultimate reward to both grape growers and winemakers. At their best, Pinot Noir grapes produce rich and complex wines, tasting of black cherries, red berries, earth and spice, with an aroma that's been likened to everything from herbs and cola to bacon and roses. They can be high alcohol, light in color and low in tannin, although oak aging can increase the tannin levels. One of the most exciting developments in the world of wine is the recent advances Oregon and California winemakers have made in producing world class Pinot Noirs, respectable rivals to the legendary reds of French Burgundy. At their best there is no wine in the world that can offer more seductive, velvety, complex flavors than a fine Pinot Noir.

  Sangiovese
Sangiovese is an important grape in some of Italy's greatest red wines, this hard-working grape from the Tuscan region is coming into its own as a stand-alone varietal. Wines from the Sangiovese can be medium to full-bodied and medium to high in tannin. They are ypically characterized by cherry and spice flavors, sometimes with hints of violet, and sometimes even slightly nutty. Sangiovese wines are constantly evolving, depending on where the grapes were grown and what, if any, additional grapes are blended with them.

  Syrah/Shiraz
Syrah is a rich, full-bodied, complex, spicy, long-lived wine that thrives in the Rhone region of France and produces such famous wines as Hermitage and Cote-Rotie. In Australia and South Africa, it is called Shiraz. It is the most popular red wine of Australia. Syrah is becoming increasingly popular in California, where it is replacing the Petite Sirah. Syrah can be successfully blended with many other wine grapes; it also can be made in a variety of styles ranging from soft and medium-bodied with some berry characteristics to deeply colored, powerful wines, tasting of roasted peppers, black cherry and smoke. Like California Zinfandels, American Syrahs can be full-bodied wines but often show more spice elements and less berry-like fruit than Zinfandels.

  Tempranillo
This important red wine variety is native to Spain. It is primarily cultivated in Rioja, Ribera del Duero and parts of Penendes. Tempranillo is often described as Spain's answer to Cabernet Sauvignon. This variety is capable of producing deeply colored, richly flavored and ageworthy wines with flavors of dark cherry, spice, tobacco, and strawberry. Fairly low in acid and alcohal levels, Tempranillo is often blended with other grape varieties such as Garnacha (Grenache) Monastrell, Cabernet Sauvignon, and Merlot.

  Zinfandel
Zinfandel is a "new-world" grape varietal that been around for a long time. It is the one varietal that some say is indigenous to California. Once considered a lowly step-child to more noble grapes, California winemakers lately have been paying close attention to its potential and consumers have responded with a cult following.
The wines are big, robust, and incredibly concentrated. Look for zinfandels from Napa, Amador and The Sierra Foothills. Sonoma in particular, was charmed. Look for Russian River, Alexander Valley and Dry Creek Valley appellations. You will find wines with depth, color, concentration and balance as well as those exotic spices so unique to zins. They are drinkable now, but will certainly not wilt in the cellar. Think three-cheese pizza, rib-eye steak and especially..summer barbeque!