Redwine

Red wine is wine produced from dark-colored grape varieties. The color typically arises from fermentation of the juice in contact with grape skins, seeds, and stems, which impart anthocyanin pigments and tannins to the liquid. Production starts with harvest and crushing, followed by fermentation where skins are kept with the fermenting must to extract color and structure. Malolactic fermentation may occur to soften acidity, and aging can take place in oak barrels or stainless steel, with oak contributing flavors such as vanilla, spice, or toast.

Flavor and texture vary with grape variety, climate, soil, and aging. Red wines usually display aromas of red or black fruit, with tannins providing grip and structure and acidity balancing sweetness and weight. Young wines tend to be fruit-forward and tannic, while older examples develop secondary aromas like leather, dried fruit, or earth.

Common grape varieties include Pinot Noir, Cabernet Sauvignon, Merlot, Syrah/Shiraz, Tempranillo, and Nebbiolo. Regions influence style as well as flavor, with famous red wines produced in France (Bordeaux, Burgundy), Italy (Tuscany, Piedmont), Spain (Rioja), and in the New World across the United States, Argentina, Chile, Australia, and South Africa.

Red wines are typically best served slightly cooler than room temperature, around 12–18°C, and left to breathe for young, tannic wines. Proper storage in a cool, dark place supports aging potential; many wines are intended for short-term consumption, while others can improve for decades.

Moderation is advised for health-related claims; heavy or prolonged consumption carries well-established risks.