Red Wine... Warm flavor, Rich Red Color, Full Bodied

 By Sharon Stajda

Understanding wine made easy....

All grapes are created equal. That is until they are used to make red wine. All grapes have the same greenish pulp after being crushed to make. So just where does Red wine get it rich scrumptious red color--- The skins.

Red wines wonderful deep rich color comes from leaving the skins, the seeds, and yes--- sometimes even the stems in the juice while it is doing its thing, making wine.

Please Visit My Lens "Making Wine Its All In The Grapes" to see complete list of different types of grapes used to make red wine...http://www.squidoo.com/winemaking/

After a period of time, which varies from one to three weeks, fermentation occurs. Sediment particles (known as lees) settle to the bottom of the vessel.The lees are rich with tannins. The wine begins to clarify, and at this time the wine maker will make the decision on weather to remove the wine or leave it in the fermentation vessel for a longer period? The longer the wine ferments in the lees the higher it will be in tannins.

Tannins are more pronounced in red wine. Tannins in wine can come from many sources, mainly from the grape skins and seeds in the form of Procyanidin Monomers tannins. This form of tannin is produced naturally from the grape skins and seeds. The seeds being especially harsh. The reason that red wine is more apt to be higher in tannins, come from the way the red wines are fermented. The red wines are exposed for a longer period of time to the seeds and skins. The oak barrel also gives off a form of tannin (Hydrolysable tannin). This fact making the tannins more prevalent in the finished wine. Keep in mind some red wines are lower in tannins, due to being fermented for a shorter period in the seeds and skins, and oak. One such red is Merlot. To compare red wines with white wines. Think white wines are made by extracting the seeds and grapes early on in the fermentation period. Making them have far less tannins, but more acidic.

Once he feels he is satisfied with fermentation, he will separate wine from lees.  This process can be done in a couple of ways. Racking, the siphoning off of the clear wine or agents such as charcoal, egg whites, bentonite clay can be added to the wine. The agents work to grab the solid particles, and drag them to the bottom of the vessel. Some wine makers prefer to strain the wine through many layers of paper just before bottling.

The wine is now ready for aging. Most fine Reds are aged in oak barrels, to enhance the body, aroma, and flavor. Some wines are bottled and aged in the bottle.

 Please check out my other Lenses...To learn more about wine Under One Pergola !

I love wine, and have had so much fun writing, and building several  Squidoo lenses on the very subject. I wanted to make it easy, and convienent for my wine loving readers to have a look see at all my wine related sites, under one pergola - so to speak.  If you have stumbled into this page, and love wine?  I have put together some great informational lenses. So please stop in.

http://www.squidoo.com/sharswineinfo/