Types of Red Wine

All types of red wine are made by growing and processing red (or black) grapes. The wine that is the end result will vary greatly, depending not only upon the type of grape grown, but several other factors. 

These factors include in which country and region the grapes are grown, how the climate, temperature, rain amount, and soil conditions affect the grapes during their growing season, and how each individual wine maker treats the grapes once they are harvested. Red wine grapes, like white wine grapes, are grown in several regions of the world.

Red wine

In the United States, red wine grapes are primarily grown in California, New York, Oregon and Washington.

In Europe, the majority of red wine grapes will be found in the Beaujolais, Bordeaux, Bourgognes, Loire and Rhone regions of France. Red wine grapes are also grown in Argentina, Australia, Chile, Italy, South Africa, and Spain.

Most types of red wine grapes produce a more complex wine than white wines grapes. This is because red wine grapes stay on the vine longer due to their longer growing seasons in warmer climates. It’s also because the skins of red wine grapes remain in contact with their juice, giving red wine its color, tannin and flavor.

The most common types of red wine grapes are:

Barbera (bar-BEHR-uh)
Grown most successfully in Italy's Piedmont region, Barbera is quite acidic with full body
and light tannins. It is commonly used as a
blending wine.

Barbera grapes

Brunello (broo-NEHL-oh)
Brunello is an offshoot of the Sangiovese grape. It is notable because it is the only grape permitted for Brunello di Montalcino, a rare, expensive, fruity and bold Tuscan red wine.

Brunello grapes

Cabernet Franc (cab-er-NAY FRANK)
Cabernet Franc is more often blended with other grapes than bottled by itself. Cabernet Franc is light to medium bodied and sometimes made into a wine called Chinon. It is most impressively grown in France’s Loire (luWAR) Valley, although it is usually overshadowed by the more popular Cabernet Sauvignon. Cabernet Franc is also grown in California and New York, and is gaining popularity in other regions.

Cabernet Franc grapes

Cabernet Sauvignon (cab-er-NAY SO-vin-yon)
Cabernet Sauvignon can be found in many of the wine regions mentioned above. In the Bordeaux region of France, it is considered the noblest grape of all. It is, in fact, the grape that makes fine Bordeaux wines. Cabernet Sauvignon can age well for decades. It is dark purple or ruby in color, medium to full bodied, and has a beautiful array of intense aromas and flavors. Cabernet Sauvignon would be considered a dry red wine and blends well with Sangiovese, Merlot and Shiraz.

Cabernet Sauvignon grapes

Dolcetto (dole-CHET-to)
Dolcetto is another grape grown almost exclusively in the Piedmont region of Italy. It produces fruity wines with aromas and flavors of licorice and almonds. It does not age as long as the Barbera or Nebbiolo grape.

Dolcetto grapes

Gamay (ga-MAY)
Gamay is what the wines from the Beaujolais region of France are made of. Even though two “Gamay” wines are produced in California, they are not true Gamay and their quality does not come close to their French cousins. With its lower alcohol content, Gamay is meant to be drunk soon after it is bottled. It is fresh, light and fruity.

Gamay grapes

Grenache (greh-NAHSH)
Grenache is grown in Spain and California, but most notably in the southern Rhone valley of France. It is a very drinkable wine and in the past has been used in several red and rose jug wines in California. However, Grenache is gaining popularity as a fine stand alone grape in many areas. It is also commonly blended with Mourvedre and Sarah. Grenache is medium to full bodied with good structure and raspberry flavor.

Grenache grapes

Malbec (MAHL-beck)
Malbec is now the grape of Argentina where it thrives in their hot, dry summers. Once important in Bordeaux and the Loire Valley, it is one of the types of red wine grapes losing popularity there. Its acidity can vary and it is frequently blended with other Bordeaux varieties.

Malbec grapes

Merlot (mur-LO)
Merlot has become very popular in the last 10 years. It is one of the more drinkable types of red wine with its low acidity and mellow softness. Merlot is grown widely in many of the regions mentioned above and can be blended, particularly with Cabernet, or stand alone. Merlot has rich flavors of blackberry, plum and cherry.

Merlot grapes

Nebbiolo (NEH-bee-oh-low)
Nebbiolo is another of the types of red wine grape from Piedmont, Italy and is responsible for many of Italy’s finest red wines. Nebbiolo tends to be light and quite dry with high acidity, so it does well with considerable aging.

Nebbiolo grapes

Pinot Noir (PEE-no NWA)
Pinot Noir is a difficult grape to grow, but yields an exceptional wine with great complexity when conditions are correct. It is grown in the Burgundy region of France, in Oregon and in the cooler regions of California. Many California grown Pinot Noir grapes are used for rose style champagnes. It has light to moderate body with deliciously varied aromas and flavors.

Pinot noir grapes

Sangiovese (san-geeo-VEHS-eh)
The signature red wine grape of the Tuscany and Chianti regions, Sangiovese has been produced with little success outside of Italy. A good Sangiovese can be beautiful and complex, with varied aromas and flavors. It is frequently blended with Cabernet.

Sangiovese grapes

Syrah or Shiraz (sih-RAH or shih-RAHZ)
Known as Shiraz in Australia and South Africa and as Syrah in California and France, this wine has low to moderate acidity making it very drinkable. Shiraz/Syrah exhibits wonderful flavors of spice and fruit. Many think the French version is more acidic, therefore better to accompany food than the Australian version. Shiraz/Syrah is blended with Grenache and Cabernet.
It is thought that Petit Syrah, which thrives in sunny California, is not related to Syrah.

Shiraz grapes

Tempranillo (temp-rah-NEE-yo)
Grown originally in the Rioja region of Spain, Tempranillo is a full bodied red and is often blended with Grenache.

Tempranillo grapes

Zinfandel (ZIHM-fan-dell)
Zinfandel wine is most always grown in California, where unlike other red wine grapes, it thrives in the heat and sunshine. It has low to moderate acidity and medium to full body with jammy, spicy flavors. Zinfandel is often blended with other grapes but not named on the bottle.

Zinfandel grapes

White wine goes BETTER with cheese than Red wine

A Robust glass of red wine has long been regarded as the perfect accompaniment for cheese.

But gastronomic experts now say that the tipple has been served erroneously at dinner parties for decades.
The perfect partner for cheese, they claim, is in fact white wine, which is more mellow and versatile than its red counter-part.


The perfect partner for cheese is a more mellow and versatile white wine

It is argued that reds, which are generally more strongly flavoured than whites, dominate all but the most potent of cheeses.
Stephen Williams, the founder of The Antique Wine Company, said: "Basically, you should never have any kind of creamy cheese with red wine. It’s just a no-no.The flavour of cheese is drowned out by the tannins – the bitter compounds from the stalks, skins and seeds of grapes. But the matching issue is wider than that: white wines generally go better with almost every type of cheese."


Red and White wine

Cheeses commonly associated with red wine include blues such as Roquefort and creamy cheese such as Camembert.

Sweeter styles of white wines such as sauternes are the best match for a blue cheese such as roquefort as the beverage is believed to enhance its saltiness.


Whites are regarded as providing a wider range of matches with cheese and other foods than reds

 However whites which have been 'oaked' where they are stored in large barrels in order to absorb the wood's flavour should be avoided with cheese.
Successful cheese and wine matching is all about balance. It is not about contrast. White wines generally tend to provide better, more versatile matches than reds.
Some experts even say - Whites should also be considered for foods traditionally matched with reds, such as game, fish and even turkey.


white wine or red wine?

 In short, a big tannic red simply doesn’t go with a soft, creamy cheese.

Ice Wine

The Legend of Ice Wine

Legend has it that ice wine was discovered by a German winemaker who was away from his vineyard during harvest (never a good idea), and when he returned all of his grapes had been frozen on the vine. Undeterred he carried out the unorthodox harvest as usual and proceeded to press his frozen grapes for fermentation. The result, the first eiswein!!!

Icewine, or Eiswein, originated in Franconia, Germany in 1794. However, Canada has got the current claim to ice wine-making fame, with the majority of the market's ice wine offerings coming from British Columbia. Grapes were left on the vines until the first deep frost, and the freeze/thaw cycles that occurred concentrated both the sugars and flavors of the grapes.

Ice wine is made from frozen grapes

The process was refined, and now icewines are highly prized drinks that are created in Germany, Austria, and Canada. The Niagara region of Ontario, Canada is currently the most widely respected producer of ice wines.

German eiswein is a Qualitätswein and falls under those rules. In Canada, the ice wine is governed by the Vintners Quality Alliance.

Canadian Ice wine, properly created, must follow VQA (Vintners Quality Alliance) regulations to ensure a quality product. Key amongst these rules is that the wine must be naturally produced - no artificial freezing allowed. This makes ice wine very difficult to create - grapes must be guarded against too extreme temperatures, and because they are the last grapes on the vines, they must be defended vigorously against birds and other animals.

Freezing of grapes caused the sugar level to be concentrated

As in all harvests, the exact moment of harvest is extremely important for ice wine. Ideally the temperature should get to -10°C to -13°C before picking. This provides the optimum level of sugar and flavor in the grapes. This chart shows how sugar varies with the temperature:

Sugar Levels

Temperature	Sugar Content
-6°C	29%
-7°C	33%
-8°C	36%
-9°C	39%
-10°C	43%
-11°C	46%
-12°C	49%
-13°C	52%
-14°C	56%

When the grapes are just right, they're carefully picked by hand. Grapes in this condition have a very low yield - often an entire vine only makes a single bottle. That's why ice wine can be so expensive and is often sold in half-bottles only ... but it's worth it!

Ice wine: mostly made from Riesling and Vidal grapes

What Grapes are Used in Ice Wine?

The most common grapes utilized in the making of ice wine are Riesling, Vidal, Gewurztraminer and Cabernet Franc - grapes with higher levels of acidity to render the final wine refreshing and not heavy or overly "sticky." However, as is common in the wine industry there are plenty of winemakers experimenting with a variety of grapes in a variety of regions to stretch the limits and discover new twists on this famous form of wine.

After long harvest process, the grapes go through weeks of fermentation, followed by a few months of barrel aging.

The wine ends up a golden color, or a deep, rich amber. Most ice wines are made in a medium to full-bodied style. The most common aromas tend towards the stone fruits, with apricot and peach being the top components of aromatic character in the ice wines made from white grape varietals. On the palate, sweet, honey-like nuances shine bright along with the replay of stone fruit and rich, exotic flavors of tropical mango. Red wines tend towards strawberry and candied red fruit profiles with sweet spicy aromas woven in the mix.

Fiori Vidal Blanc Ice Wine

Inniskillin is perhaps the most well-known producer of Icewine, and for good reason. As Canada's premier producer of Icewine they have created quite a reputation of quality-driven and surprisingly accessible Icewines. There are up and coming producers of ice wines in many regions of the world. In the U.S., the Pacific Northwest, New York and Michigan are maximizing their climate zones to put their grapes to use in making ice wines when the seasons cooperate. Others are artificially freezing grapes post-harvest to emulate the process of making ice wines, though the results are not as stunning as those made from naturally frozen grapes.

Brandy and Whiskey.. What’s the difference?

While Cognac is made from grapes (the brandwijn), Whiskey is made from grains. Both are fermented, and convert sugar to ethanol. One thing that whisky and cognac have in common is that they are aged in barrels: They get more and more smooth. The spirits pick up quite a lot from the wooden barrels: Color and taste of course. And scotch and cognac share the method of distillation in pot stills. Both spirits are distilled at low proof.

Whisky

Grapes vs. grains
But let’s be honest: There are quite some differences between whiskey and brandy. It begins with the raw materials, over methods and how to consume the actual product.
Whiskey is made from grains, normally barley. That is then mixed with water and yeast, then it gets distilled. The spirit then is aged in oak barrels.

Now what is the difference between Whiskey and Whisky? One word with the “e” and the other one without it. The spelling referrs to the location of distilling: Whisky comes from Scotland, Japan or Canada – and whiskey comes from Ireland and the United States.

The name “brandy” comes from Dutch “branwijn”, burnt wine. And that is quite a good name, as wine is distilled for brandies and of course Cognac.

The raw material of cognac is grapes: A juice is fermented and we get a very acid wine as a result – perfect for cognac production. The juice is fermented about 5 days before distilling, after a double distillation process, the eaux-de-vie is stocked in oak casks.

Brandy barrel ageing

What about age? Is Cognac older than Whiskey?
Both Cognac and Whiskey is aged in casks. The age of brandies can be below three to six years, and Cognac at least 2 1/2 years. Most of the brandies are below six years, but can also be a hundred years old.

While cognac and brandy uses age terms such as VOP, VS, VSOP or XO, Whiskey shows the exact age of its content: for example 3, 5, 10, 12 or 15 years. There are also Whiskies at 18 years, but older seems to be rare and pricey.

Rémy Martin XO Premier Cru

While brandy is seen as a digestif, after dinner spirit – perhaps with some coffee – Whiskey doesn’t have such an “old” and “conservative” image, and is also consumed in bars or nightclubs. Cognac is about to (re)become more and more a cocktail drink. Even when it used to be an important cocktail ingredient some time ago.

The Macallan 18 year Whiskey

Regarding the drinking: You may drink a whiskey with water, some people think you would never add water to brandy, even when it was done hundreds of years ago. Why? Because Cognac is made from fruits and Whisky from grains – that means it has a different structure. I'm not sure if that’s true, at least it’s just an opinion.
There are also Cognacs where you can add a spash of water.

So, brandy and whiskey differ in quite some points.

And what is the difference between a brandy and a cognac? Well…  all Cognac is brandy, but not all brandy is Cognac.

Cabernet Sauvignon

When people think of red wine, they often think of Cabernet Sauvignon. This dark red, tannic wine is a perennial favorite, produced by both Old World and New World growers around the globe. With the variety in climate and soils in Cabernet Sauvignon growing regions, the wine yields a vast array of styles and flavors, making it easy to find a Cabernet Sauvignon wine to suit your palate.

What Is Cabernet Sauvignon?
The Cabernet Sauvignon grape is a hearty variety that grows well in multiple soil and climate conditions. Because of this, most of the world's wine regions grow some Cabernet grapes. The dark blue grapes are small in size, but they yield powerful flavors backed by substantial tannins. The result is a flavorful red wine that typically ages well and blends well with other grapes.

History
Growers in southwestern France first produced the Cabernet Sauvignon grape in the 17th century, when they crossed a Cabernet Franc grape with a Sauvignon Blanc grape. The result was a hardy grape that held up well to weather extremes including frost and high temperatures. Winemakers in the Bordeaux region recognized the potential for such a grape, and began making delicious and powerful wines that featured the newcomer.

Regions
Many wine regions produce Cabernet Sauvignon or wines that contain Cabernet Sauvignon blends. Most notable is Bordeaux; however, you will discover Cabernet Sauvignons grown in other regions, as well including:

Tuscany: This region produces Super Tuscans, which blend Cabernet Sauvignon with traditional red wine grapes from the region.
California: Wines from California are often powerful and fruit forward with tremendous aging potential.
Washington: This state makes many world-class Cabernet Sauvignon wines and blends.
South America: Chile and Argentina are relative newcomers to Cabernet Sauvignon. The wines are ripe and fruity, and often quite affordable.

Flavors
It is a truism in winemaking that wines will taste of the terroir (earth) in which they are grown. The more subtle flavors found in Cabernet Sauvignon may vary according to the wine region, and even the specific vineyard; however, in general the grapes produce wines with familiar flavors including black cherry, chocolate, eucalyptus, and peppers. Because Cabernet Sauvignon has an affinity for oak, the wines often also have a characteristic toasty flavor that comes from aging in oak caskets. With the thick skins inherent in the grape, many wines made from Cabernet also contain substantial tannins; however, as the wines age these often soften and give way to the more subtle flavors that arise from terroir.

Storing and Serving
While many Cabernet Sauvignon wines do need to be aged in order to open up their full flavor profiles and soften the tannins, the grapes grown in warmer climates like South America often drink relatively early. If you do purchase an ageworthy wine made from this grape, store it at 50 to 55 degrees in a humidity controlled environment away from light, vibration, and temperature fluctuation. Store the wine on its side in order to keep the cork moist and avoid oxidation. Some Cabernet Sauvignon wines may age for as long as 20 years, while others need to be opened right away.

Serve the Cabernet Sauvignon at slightly cooler than room temperature; about 55 to 60 degrees is ideal. Because of the bold flavors and tannins, the wines pair especially well with fatty meats, such as a rib-eye steak. The slightly smokey flavors of grilled meats, and the gamey flavors of lamb also work well. Many people also enjoy pairing the wine with dark chocolate or similarly strongly flavored foods.

10 Best Red Wine Brands

Wine is made up of fermented grape juice and is an alcoholic drink. The original grape wine is produced by fermenting the crushed grape juice with various types of yeast.
So, here I have the top 10 brands of red wine for you guys,

French Beaujolais

This type of wine is made by Gamay grapes. This one is really a light bodied red wine; its name is from the historical province of Beaujolais; which was a wine producing region.

South African Pinotage

This wine comes with smoky, bramble and earthy flavors. These are also made up of grapes in South Africa. These were bred in 1925.

German Spatburgunder

It is also called Pinot noir, which is a form of red grape wine. The pinot noir grapes are grown all over the world and are associated with Burgundy region of France.

Argentinean Malbec

This wine is made with purple grapes, which are think-skinned grapes. This is an inky or violet colored wine.

Californian Zinfandel

This is produced in the country Napa and is named after the name of the grape from which it is made.

Chilean Cabernet Sauvignon

It is the most widely recognized wine in the world and is internationally recognized.

Italian Chianti

Chianti is basically an Italian wine and is packed in a straw basket called fiasco. The area Chianti was defined in 1716.

Australian Shiraz

Shiraz is a dark skinned grape and this wine is made from those grapes, this wine is really popular among people.

French Bordeaux

Wine that is produced in the Bordeaux region of France is the Bordeaux wine. It has many levels starting from table wine to the most prestigious wines.

Spanish Rioja

La Rioja is the place in Spain where this wine is made. La Rioja is a wine region and has 123,000 acres area of wine yards.