Stripped down to the basic, wine is divided into 2 worlds, red wine and white wine. Red wines due to their ability to form complex subtleties is comparatively more expensive than white wine. The color of wine is determined by the presence or absence of the grape skin during fermentation. Red wine is made from red or black grapes and its color is determined by the skin being left in contact with the juice during fermentation. Red wines are the most common types to take up space in the cellar, this is because red wine often mature to their best when kept unopened for years. The longer red wine is kept in its original unopened state, the better the taste becomes. The phrase ‘age gracefully’ is believed to be a reference to red wine instead of physical beauty.

Red wine is made from around 40-50 different grape varieties from around the world. The tannin content is responsible for the body of the wine. Tannins are astringent, bitter-tasting plant polyphones that bind and precipitate proteins. Tannins play an important role in preventing oxidation in aging wine and make up a major portion of the sediment in wine. The reds can range from heavy and dark to light and refreshing. Red wine should be served at room temperature around 57 degree Fahrenheit in a large deep glass to appreciate its aroma and flavor.

Below is a list of red wines and their countries they are produced from:

• Barolo - Italy
• Brunello di Montalcino - Italy
• Beaujolais - France
• Bordeaux - France
• Burgundy - France
• Cabernet Sauvignon - France, California, Australia, Moldova, South Africa
• Carmenere - Chile
• Chianti - Italy
• Merlot - France, California, Washington, Chile, South Africa
• Pinot Noir - France, California, Oregon, South Africa
• Pinotage - South Africa
• Rioja - Spain
• Syrah/Shiraz - France (N.Rhône), Australia, California, South Africa
• Valpolicella - Italy
• Zinfandel – California

In recent consumer research, it was found that red wine is the highest type of wine consumed around the world compared to other types of wine, this is no surprise with the result of the ground-breaking study by Dr. Serge Renaud in the early 1990s, a French cardiologist that made medical history by his findings that proves wine is able to disperse the fat-derived cholesterol that builds up in the arteries, which lowers your risk of a coronary heart disease. Since then, numerous research has been made to either debunk or support Dr. Renaud’s findings. A study published in Nature magazine have suggested that moderate alcohol drinking helps to reduce the likelihood of heart disease. Scientist have found a mechanism in red wine which appears to interfere with the production of a body chemical, a protein called endothelin-1 (ET-1), which is the vital cause that clogs up arteries and increases the risk of a heart attack. It is said that Cabernet Sauvignon-derived wines seemed to have the most impact in decreasing the production of ET-1 in our body.

Italians have long used red wine as part of the ingredient in their food. Red wine somehow enhances the taste of the food. Red wines which are commonly used for cooking are called table wines, they are considerably cheaper than vintage wine and are often made with lesser quality grapes and meant to be consumed almost immediately after bottling. The rule of thumb when it comes to cooking with wine is to never cook with any wine that you wouldn’t drink because if it tastes like vinegar in your glass, then high chance it will taste like vinegar in your food.

Wine Article From: Wine-Blog.Net - Information About Fine Wine
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