Although there are more than 50 key varieties of red wines, the average person tends to assume that all reds are simply red and the biggest difference between them is in who bottled them. In reality, reds encompass a color spectrum that ranges from light red wine to deep purple wine, with some being almost black. Different varieties also have distinctly different flavors, ranging from a hint of fruit to a touch of tobacco. Such a varied wine is appreciated best by first learning more about it.
Both the color as well as the flavor of wines which are red is a combination of what the variety of the grapes that are used as well as the process that the wine was made through. Grapes used to make reds range from deep red to purple to blue and the skins are left on during fermentation. The skins contribute to the varieties of color and, along with the grape seed, determine the amount of tannins in the finished product. The longer the skins are left in contact with the fermenting grapes, the deeper the color and the higher the tannin content. Reds with the highest tannin content are considered full-bodied, like Cabernet, while lower tannin content gives medium-bodied Merlot or light-bodied Beaujolais. The fruity reds, which are named because of their flavor not because there is any sweetness, have the lowest tannin content of all the reds.
Fermentation in the skin does more for red wines than simply creating color. The grape skin contains flavenoids, which are well-known for their antioxidant properties, and it is passed on from skins to liquid during fermentation. As a result, the fuller the body of the wine, the amount of flavenoids will be much higher. Four ounces of a full-bodied red each day helps lower bad cholesterol, raise good cholesterol and reduce clotting. The flavenoids are also thought to inhibit the growth of certain cancer cells, as well as helping nerve cell formation, which can help prevent the onset of Parkinson's and Alzheimer's diseases.
The difference between types of red wines extends beyond what is written on the label. The differences, such as subtle variations in color, flavor and aroma, have been perfected by wine makers to make each red as different from another as the reds are from the whites. Those subtle differences begin with the grapes, but they are perfected in the winery. Fully appreciating the differences begins with learning and understanding more about them.
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