Red wine - a noble pleasure
Red wine - a noble pleasure
Red wine - history of the drink
The roots of red wine production can be traced back some 8,000 years into the past - records from Syrian Damascus
Records from Damascus in Syria point to grape presses from this period. There is also evidence of wine production from Iran and Mesopotamia, which can be traced back to the 5th millennium BC. Over time, red wine remained a popular drink that was also regarded as a remedy.
Red wine: Production
The production of red wine is a complex process that ranges from the selection of the grapes to the ageing of the wine. The individual steps can be summarized as follows:
Destemming: During destemming, the individual grapes are detached from the vine. This prevents the tannins contained in the panicle and grape stems from affecting the taste of the wine. Destemming used to be done by hand, but nowadays special machines are used.
Mashing: The grapes are then crushed in crushing rollers. The resulting mixture of must, grape skins and grape seeds is called mash.
Pressing: The mash is then pressed, i.e. the already crushed berries are pressed further to obtain grape juice.
Fermentation: The mash then ferments for two to 30 days with the addition of yeast fungi. During this process, the grape skins release their colorants into the mixture, resulting in a red wine. In addition, the sugar contained in the mash is converted into alcohol by the yeast during this process.
Second fermentation: Under certain circumstances, the wine is fermented a second time. Here, the malic acid produced in the wine is converted into the milder lactic acid by increasing the temperature. This may be necessary, for example, if a harvest contains a high proportion of malic acid due to cold temperatures, as this has a negative effect on the taste of the end product.
Ageing: The final step is to mature the wine. Depending on the type of wine, potential or vintage, the ageing process can take anywhere from weeks to years. Maturation takes place in barrels, tanks or barriques, i.e. special oak barrels that have a positive influence on the aroma of the wine.
Red wine grape varieties & coloring
A selection of red grapes is used in the production of red wine. The best-known red grape varieties include, for example:
- Cabernet Sauvignon
- Merlot
- Pinot Noir
- Syrah/Shiraz
- Tempranillo
- Sangiovese
The color of red wine varies greatly depending on which grape variety is used, how old the wine is and how long the skins are in contact with the must during fermentation. The latter is important as color pigments, so-called anthocyanins, are found in the skins of most grape varieties. During fermentation, the skins release their pigments into the wine. The amount of anthocyanins differs from grape variety to grape variety - the more of the pigments are contained in the grape skin, the darker the wine becomes. In addition, the color also deepens the longer the must remains in contact with the skins. Brief contact results in a lighter-colored wine. This is how rosé is made, for example.
Cuvée in the production of red wine
Cuvée plays a major role in the production of red wine. This refers to a blend of several wines, i.e. wines from different grape varieties, vintages or locations are mixed together to create a final product with more balanced and complex aromas. In some cases, this process is also used to ensure consistent quality for certain wines over several vintages.
Is there a typical red wine flavor?
The general red wine aroma can be described as fruity. In wines such as Pinot Noir and Merlot, as well as in younger and lighter wines, red fruits such as cherries, strawberries or raspberries can often be tasted. Wines with a stronger body such as Cabernet Sauvignon, Syrah or Malbec are sometimes reminiscent of dark fruits such as blackcurrants, plums or blackberries.
These fruit aromas form the basis of many red wines, but the overall picture is much more complex and depends on numerous factors:
Tannins
Tannins provide the dry mouthfeel that is typical of red wine. They are the bitter substances that come from the skins, seeds and stems of the grapes. The content and mouthfeel of tannins vary depending on the grape variety.
Acidity
Acidity is another important factor that contributes to the taste of red wine. It acts as a counterpart to the sweetness of the fruit and the dry tannins and thus contributes to the freshness of a wine. Wines with pronounced acidity are perceived as lively, while wines with less acidity appear softer and rounder.
Body
In oenology, the study and science of wine and viticulture, we also talk about the body or extract of wines. This describes the overall impression that a wine leaves in the mouth. It is not about the aromas, but about how heavy or full it feels in the mouth. In general, a distinction is made between wines with little body, which are often described as lean, light or delicate. Full-bodied wines are full-bodied, heavy or powerful.
Wood influence
Red wine is often matured in wooden barrels. Over the maturation period, the wood releases additional aromas into the wine. Examples of such aromas are vanilla, chocolate, coffee, smoke or spices such as cinnamon and cloves. The wood can also release tannins into the wine, which influences the structure.
Maturation and age
The age and degree of maturity also influence the taste of a wine. Young wines often taste fruity and fresh. With increasing age, the red wine then develops more complex aromas such as leather, tobacco, earth or dried fruit. Tannins and acidity integrate better, making the wine more harmonious.
Alcohol
Finally, the alcohol content also has an influence on the taste of a wine. Wines with a higher alcohol content are often fuller-bodied and more intense. However, too much alcohol can make the wine seem unbalanced.
Storing red wine
If you buy a bottle of wine with a natural cork, it is particularly important to store it horizontally. This is to prevent the cork from drying out during storage. A dry cork becomes porous and permeable so that the wine in the bottle could oxidize, making it undrinkable. If the wine bottle is sealed with a synthetic or glass cork or a screw cap, it can also be stored upright.
Caution: Sparkling wine should always be stored upright so that the carbon dioxide is retained in the drink. With this type of wine, natural corks remain sufficiently moist even when standing upright - this is ensured by the rising carbon dioxide.
Temperature and humidity
The temperature for storing red wine should be between 12 and 16°C. In addition, wines should be stored as dark as possible and at a humidity of at least 30 percent (ideally between 50 and 80 percent).
Storing red wine after opening
Once opened, red wine keeps much longer than white wine. This is due to the tannins it contains. How long an opened wine will keep also depends on how much content is left in the bottle:
- ¾-full: approx. 1 week
- ½-full: approx. 4-5 days
- ¼-full: approx. 2 days
This is because the emptier a bottle is, the more air it contains. Contact with the air reduces the shelf life of the wine.
Storing red wine professionally
In the catering sector, it makes sense to invest in a professional wine refrigerator for storing wine. These appliances maintain a constant temperature throughout the entire interior and help wines to mature under optimum storage conditions.
Serving & drinking red wine
When it comes to serving red wine, the right red wine glasses and red wine decanter play an important role in addition to choosing the right wine.
Types of red wine glasses
In contrast to white wine glasses, red wine glasses are generally larger, as this wine requires more air contact to develop its aromas. However, there are also other different shapes of red wine glasses that are used depending on the type of wine. These include, for example, special Bordeaux or Burgundy glasses, which are very bulbous but taper more narrowly at the top, which concentrates the aromas. When serving, a red wine glass should generally only be about a third full so that there is enough room to swirl the wine and release its aromas.
Using a red wine decanter
Red wine is often decanted into a carafe, a so-called red wine decanter, before serving. This allows the wine to come into contact with oxygen shortly before drinking and allows its aromas to develop better. Decanting also helps to soften the tannins in the wine. Another advantage: sediment often settles at the bottom of the bottle in unfiltered or older wines. Careful decanting leaves this sediment in the bottle.
Young, full-bodied wines can often be decanted one to two hours before serving to soften the tannins and enhance the aromas. Older wines have already reached their maturity - decanting too early can cause aromas to fade. In this case, it is therefore often sufficient to decant the wine about 30 minutes before serving.
Types of decanters for red wine:
- Large, bulbous decanters: These are ideal for young, strong wines that require a lot of oxygen contact. The wide base of the decanter ensures that the wine gets plenty of air.
- Slim carafes: These are better suited to older wines that should be decanted but only require minimal oxygen contact to preserve their fine aromas. The removal of sediment is more important here.
- Decanter with cork: Some red wine decanters have stoppers or corks to minimize oxygen contact after decanting. This is useful for wines that are sensitive to air or where the aromas fade quickly.
Experience red wine in all its diversity
Red wine is a multi-faceted drink that is characterized by a variety of aromas and grape varieties. Whether young and fruity or mature and complex - every bottle of red wine tells its own story. With the right storage, the right glass and decanting, you can exploit the wine's full potential and create an unforgettable enjoyment experience.