Red wine
Red wine is a type of wine produced through the fermentation of dark-skinned grape varieties, with its colour derived primarily from pigments present in the grape skins.[1] The practice of making red wine dates back thousands of years, with archaeological evidence linking its production to early civilisations in the Caucasus and Mediterranean regions.[2] Modern red wines are made across nearly all major wine-producing regions, and can range in style from light-bodied and fruity to full-bodied and tannic.[3]
Background
The production of red wine relies on fermenting grape juice in contact with the skins, seeds, and occasionally stems, a process known as maceration.[4] This contact extracts anthocyanins, tannins, and other phenolic compounds that influence both colour and flavour. The tradition of red winemaking is deeply embedded in the history of viticulture, with early examples found in ancient Georgia, Greece, and Rome.[5] Over time, techniques evolved to suit different grape varieties, climates, and cultural preferences.
Characteristics
Red wines vary widely in colour, body, tannin structure, and flavour profile, depending on factors such as grape variety, climate, and winemaking methods.[6] Colours range from deep purple in youthful wines to brick-red or garnet hues as they age. Aromas can include dark fruits, spices, herbs, and earthy notes, while tannins provide structure and potential for ageing. Warmer climates tend to produce riper, fuller-bodied wines, whereas cooler regions often yield lighter, more aromatic examples.[7]
Use in winemaking
Red wine production typically involves fermenting grape juice in contact with the skins, seeds, and sometimes stems, which impart colour, tannin, and phenolic compounds.[8] Fermentation temperatures are generally higher than for white wines to extract more colour and tannin. Ageing may occur in stainless steel tanks, concrete vessels, or oak barrels, the latter contributing additional flavours such as vanilla, spice, or toast. Blending of grape varieties is common in many regions to achieve balance and complexity.[9]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.
- ↑ Decanter, “Red Wine Styles Explained”, decanter.com, 2021.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Decanter, “Red Wine Styles Explained”, decanter.com, 2021.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ MacNeil, The Wine Bible, 3rd ed., Workman Publishing, 2022, ISBN 978-1523513540.