![]() ![]() The effect is even more pronounced when the wine is aged for up to 50 years in oak barrels. The abundance of tannins in Cabernet Sauvignon facilitates a long aging process that will result in a tasty, dry and bold red wine. The majority of red wines are made with this grape due to the prolific fruiting and ease of growing. They are comfortably paired with lighter seafoods or white meats.įull-Bodied wine types Cabernet Sauvignon Light-Bodied wines: These are less intensely heavy and have a more fruity and sweet flavour.Medium-bodied wines are nicely paired with foodstuffs such as lighter red meats and game birds. Medium-Bodied wines: These wines often utilise the same grapes as those used in full-bodied wines, with the variations of taste determined by the wine maker or growing region.These are best paired with foods that are also flavourful, such as roasts and other red meats along with roasted vegetables. Full-Bodied wines: A full-bodied wine is strongly flavoured.Fortunately, these obstacles have been overcome, and red wine is now sold around the world, with fans from every nation. Surviving plants were then attacked by an American aphid insect, further decimating the crop. The Italians developed Chianti in the late 1400s.Ī major setback hit the grape growing regions of Europe during the 1800s, when the powdery mildew virus attacked vines without discrimination, almost wiping out the industry. By around the year 1000, Bordeaux was being imported from France, while Pinot Noir in England dates back even earlier to the time of Roman occupation. The heritage of wine making was transferred from one empire to the next, with Babylonians, Greeks and Romans all cultivating land for vineyards and grape production.Ĭountries such as England don’t have a suitable grape growing climate, and importing red wine from other European countries became a significant feature of early trade. Archaeologists have also uncovered a history of red wine in Iran at the same time, and also soon after in ancient Egypt, where paintings and inscriptions on tomb walls detail wine production. A little red wine historyĪlthough the history of red wine production seems to have transcended geographical boundaries, there is some consensus that a variety of red wine was being enjoyed in the Caucasus region of Georgia as early as 6000 BC. There are many red wine types, all with their own special characteristics suited to pairing with foodstuffs and stimulating the palate. In fact, much of the flavour of red wine is achieved by extracting and blending components of the skin. Most black grapes have greenish-white flesh and juice, therefore red wine production is reliant on processing red pigments in the grape’s skin. The colour of the wine is often associated with aging of the finished product and younger wines are often of violet hue while older wines more often brick-red or almost brownish. Red wine is made from black (dark coloured) grape varieties. ![]()
0 Comments
Leave a Reply. |