Red wine
Red wine is made from grapes with different colored skins.
Same thing with the darker grapes. Purple or red wines are made from purple or red grapes. The dark grape skins are left on the grapes as they are crushed and processed to make the wine. The most popular red varietals wines (and grapes) are Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, and Zinfandel to name a few.
Red wine is usually best served around 65 degrees (just under room temperature). A cool cellar or a little time in either a fridge or an ice bucket will do it. White wines & rose wines are best served around 55 degrees, so you should plan to refrigerate them for a few hours before drinking.
To make a red wine, the winemaker will preserve the grape skins and then press them, under great force, to release the beautiful red pigments and intense flavor of the pulpy lining inside the grape skin. To make a rose, the skins are simply dumped into the clear juice and left in contact with the soon-to-be wine for a brief period, anywhere from a few hours to a couple of days. This gentle contact, minus the pressing, results in the pretty pink-to-light-red color of the rose wines. The sweetness of the finished wine can be regulated by how much yeast is introduced into the juices. Yeast makes alcohol by converting sugars, so it can be added in sufficient quantity and left to act for enough time to make the wine dry or a smaller quantity can be added or the contact time reduced to leave residual sugars.
In some cases, the free run juice carries a little of the color of the red skin but normally it is the same clear color as the whites.
Red skinned-grapes are crushed and fermented and then pressed into wine after fermentation--the color of the skins is extracted during fermentation.
Same thing with the darker grapes. Purple or red wines are made from purple or red grapes. The dark grape skins are left on the grapes as they are crushed and processed to make the wine. The most popular red varietals wines (and grapes) are Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, and Zinfandel to name a few.
Red wine is usually best served around 65 degrees (just under room temperature). A cool cellar or a little time in either a fridge or an ice bucket will do it. White wines & rose wines are best served around 55 degrees, so you should plan to refrigerate them for a few hours before drinking.To make a red wine, the winemaker will preserve the grape skins and then press them, under great force, to release the beautiful red pigments and intense flavor of the pulpy lining inside the grape skin. To make a rose, the skins are simply dumped into the clear juice and left in contact with the soon-to-be wine for a brief period, anywhere from a few hours to a couple of days. This gentle contact, minus the pressing, results in the pretty pink-to-light-red color of the rose wines. The sweetness of the finished wine can be regulated by how much yeast is introduced into the juices. Yeast makes alcohol by converting sugars, so it can be added in sufficient quantity and left to act for enough time to make the wine dry or a smaller quantity can be added or the contact time reduced to leave residual sugars.
In some cases, the free run juice carries a little of the color of the red skin but normally it is the same clear color as the whites.
Red skinned-grapes are crushed and fermented and then pressed into wine after fermentation--the color of the skins is extracted during fermentation.





