Whether you are new to wine or have been enjoying it for a while, there are many things to learn. Whether it is learning the basics, or gaining confidence in your tasting and evaluation skills. One of the first steps to becoming a more knowledgeable wine drinker is understanding how red wines are different than whites. This will give you a good basis to start learning how different grapes and regions impact the flavor of the wine.
Grapes
Grapes are one of the most important ingredients in winemaking. They add a sweet, fruity flavor and give wine its color. They can be used to make both red and white wines. There are many different kinds of grapes. Some are high in sugar and are great for making jams, jellies or wine. Others are low in sugar and are more suitable for making juices or berries. When buying grapes, look for them that are plump and firm without browning or wrinkles. They should also be fairly dry and attached to the stems. They should be purchased in season, and preferably from a local farmer’s market. It’s important to buy organic varieties to avoid pesticide residue, says Jennifer Moser of FarmgirlFresh. Some people enjoy eating fresh grapes, and if you’re looking for an easy, healthy snack, try adding them to your favorite chicken salad or a creamy ambrosia salad. They can be frozen and eaten as a cold treat on a hot day, too. In addition to their sweetness, grapes are also packed with nutrients and fiber. Their soluble fiber helps food stay in your stomach longer, which helps keep you feeling fuller. It also helps prevent bloating and promotes weight loss, says nutritionist Maria Meshulam of DiMarino Foods. Vitamin C is another key nutrient found in grapes. It helps your body fight inflammation and boosts immunity to protect against bacterial, yeast and viral infections. Other health benefits of grapes include antioxidants, which help fight free radical damage and lower your risk for cardiovascular disease, cancer and inflammatory conditions. They also contain vitamin K, which is needed for strong bones and muscles. It’s best to eat a variety of fruits and vegetables, including grapes, to get the full range of vitamins and minerals. It can be difficult to consume a wide variety of foods if you only eat the same things every day, so it’s a good idea to mix in a few new dishes when possible. Grapes are available in the refrigerated section of your grocery store year-round, but the largest harvest period for North American-grown grapes is mid-summer to mid-fall. You’ll find a large variety of cultivars in stores during this time, from the standard table grapes to novelty varieties like Moon Drop and Cotton Candy.
Varietals
Varietals are the grapes that make up a wine, and they come in all shapes and sizes. They vary in colour, berry size, and phenolics. They also affect the balance of sugars and acids that are present in the juice. The character of a specific grape variety depends on the winemaker’s care, and how the fruit was treated during cultivation. A grape may be used in a single varietal wine, or as a component in a blend. A blend consists of at least 75% of one grape. In the United States, the minimum is 85%, while in the European Union the minimum is 100%. Pinot Noir - This grape produces red wines with intense berry, spice, and earthy flavors that can be bold or smooth. It’s a good choice for pairing with a range of foods. Zinfandel – A medium to full-bodied red that’s great with pizza and spicy barbecue sauce. It’s also a good match for lamb, cheese, and pasta dishes. Carignan - This grape has a long history in California. It’s a popular blending grape, although plantings have been declining since the 1980s. It’s an old grape that can still produce good wines. The best examples of this grape in California come from the Napa Valley, where Joseph Phelps created a proprietary blend in 1974. It was the first high-quality Bordeaux blend. Sauvignon blanc - This white wine varietal produces powerfully aromatic, crisply acidic wine in New Zealand and France’s Loire Valley. Its freshness and aromas of grass, gooseberry, and grapefruit have earned it a reputation for excellence in both regions. It’s a versatile grape that can be made into everything from crisp, fresh varietal wines to complex, opulent dessert wine. It’s often blended with other white grapes to achieve a broad palette of flavor and aromas. Other grapes that can be used in a single-varietal wine include Cabernet Sauvignon, Malbec, Shiraz, and Zinfandel. These grapes produce wines with a wide range of berry and spice flavors, as well as a richness that’s often found in higher-end wines. There are many more grapes that can be used in a red wine, and each is unique. The most important factor is the terroir, the soil and climate that the grapes were grown in.
Regions
The world is full of wine regions, each with its own unique flavor and terroir. Some of these are centuries old, while others are just emerging. In any case, geography plays a vital role in determining the wines that are made in each region. For example, in Italy and Spain, grapes are often raised in warmer climates to achieve a higher level of ripeness among the pickings. This allows for a richer flavor and higher alcohol content. Sicily and Calabria are good examples of this, producing wines that have a meaty structure and classic sweetness. Another important factor in the varying flavors of wines is the soils where they are grown. This is known as terroir, and it was first observed by monks who noticed the distinct flavors of the same grape variety but from different vineyards. Over time, they developed a system of classification that distinguished the different areas where wine was made, giving rise to the appellations used today. Geography is also a vital consideration in the production of New World wines. This is because wineries in these regions have more freedom to experiment with their wines, making them more unpredictable. For example, a Pinot Noir from Oregon or Sonoma can challenge a Pinot Noir from Burgundy. These differences in terroir have led to an increased interest in the role of geography in winemaking. Moreover, a wealth of research has been done to examine the influence of geographic factors on winemaking processes. As a result, many geographers have published their work on this subject. These works are now gathered together in this bibliography. A broad range of studies is included here, covering Europe, North and South America, and Australia. The focus is mainly on more recent publications but, in addition, classic texts and important earlier research and writing that have shaped the field are also included. The wine industry is a global one and the majority of wineries around the world are located in countries that produce a wide range of different grapes. These include the United States, Australia, India, China, and many other nations. These countries have varying weather conditions, and their soils vary as well. This can lead to the creation of a wide variety of different types of wines, including reds.
Winemaking
Winemaking is the process by which a variety of grapes are turned into wines. It involves many steps from the harvest of the grapes to bottling and aging. The most important step in winemaking is the fermentation process, which occurs when yeast eats sugar and converts it into alcohol. Yeast is naturally present in grapes and other fruits, but commercial yeasts are used in most wineries. The type of yeast used can accentuate different flavors in the finished wine. Another common ingredient in winemaking is acidity, which can help to balance the wine and give it a more fruity flavor. Some New World wineries add acid during the fermentation process to achieve this goal. Once the fermentation process is complete, winemakers may choose to filter their wines or add fining agents like egg whites or clay in order to clarify the wine. This helps to remove suspended proteins in the wine that make it cloudy and can cause bacterial spoilage. In addition to removing solids and preventing bacteria from growing, filtration also prevents the wine from being too oxidative or from fading in sunlight. The filtered wine is usually sent to a barrel for further aging or to the bottle for immediate release. Some winemakers will also use additives, such as enzymes, to help improve the quality of the wine. Enzymes can prevent bad indigenous yeast from taking over the good one during the fermentation process and can also prevent oxidation. A variety of other additives can be found in winemaking, such as anti-oxidatives to slow the aging process or gum arabic that helps preserve the aromas of the grapes. Some wineries will even add sulfur to their wines, which is a natural substance found on the grapes that helps keep them from growing mildew and fungi. In the end, the most common result of all these steps is a glass of red wine. In the case of a Beaujolais Nouveau, the wine may be bottled immediately while some fine Napa Valley Cabernet Sauvignon is aged in oak barrels for years to enhance the wine’s flavor and character.
