Red Wines « wine book club

Archive for the ‘Red Wines’ Category

Red wine

Monday, March 12th, 2012

Take a glass of this drink helps you emotionally, physically and mentally. Contrary to what may be thought, this type of wine has many benefits.

Red wine is a beverage obtained by fermentation of the grape . The fermentation is caused by the action of yeast, which transforms the sugars of the grapes in ethyl alcohol and gas as carbon dioxide. However, the realization of the wine also depends on climate, altitude, latitude and hours of daylight. Knowledge of the wine is called enology. The science that deals with the vine and its cultivation is called ampelología.
(more…)

Tags: beverage, Color, fermentation, flavor, grape, Red wine
Posted in Red Wines | No Comments »

Heart Lake is a handmade Rioja wine

Friday, February 24th, 2012

This red wine is the jewel in the Lecea winery in La Rioja, developed by a small scale. A must in any tasting wine tourism route.

Openwork carved in stone over 500 years ago hide the most precious treasure of liquid Lecea wineries : Heart Lake. The development of this red wine from Rioja is the fruit of knowledge to become extinct and artisan work of many hands mimosas for several days.
(more…)

Tags: handmade, heart lake, Red Wines, rioja wine
Posted in Red Wines | No Comments »

How to taste a red wine

Sunday, February 19th, 2012

Learning to stimulate sight, smell and taste to savor a good wine to dinner. The tasting is an art that can be mastered with practice.

There is no doubt. When a potential prospect invited a dinner is expected to choose a good place with a rich menu and a good drink. It highlights how acting from reaching the restaurant , how to address staff and how control of the situation in general.

But what can shield, is their knowledge when choosing a wine . Not just order it because it is at a certain price in the letter and the fame you have, but by tasting that he made when the wine reaches the table and the waiter serves you a bit in the glass to verify that the customer likes . (more…)

Tags: Red, tasting, wine
Posted in Red Wines | No Comments »

Ice wine, pleasure of the gods

Wednesday, February 15th, 2012

Often, humans make a bad situation into a positive development and, in the case of ice wine, very profitable.
The wine of ice appeared in Germany in 1794, in the Franconia, northern Bavaria. During the vintage the winemakers of the region were surprised by a huge frost that affected the entire harvest was the first frost of the season.
(more…)

Tags: expensive, ice, secret, wine
Posted in Red Wines, White wines | No Comments »

Zinfandel Red Wine

Wednesday, December 21st, 2011

The origins of this tremendously versatile and popular grape are not known for certain, although it is thought to have come from Southern Italy as a cousin of Primitivo. It is the most widely planted red grape in California (though Australia has also played around with the grape). Much of it is vinified into white Zinfandel, a blush-colored, slightly sweet wine. Real Zinfandel, the red wine, is the quintessential California wine. It has been used for blending with other grapes, including Cabernet Sauvignon and Petite Sirah. It has been made in a claret style, with berry and cherry flavors, mild tannins and pretty oak shadings. It has been made into a full-bodied, ultraripe, intensely flavored and firmly tannic wine designed to age. And it has been made into late-harvest and Port-style wines that feature very ripe, raisiny flavors, alcohol above 15 percent and chewy tannins.
(more…)

Tags: Red wine, Review, tastes, Zinfandel
Posted in Red Wines | No Comments »

Tempranillo Red Wine

Wednesday, December 21st, 2011

Spain’s major contribution to red wine, Tempranillo is indigenous to the country and is rarely grown elsewhere. It is the dominant grape in the red wines from Rioja and Ribera del Duero, two of Spain’s most important wine regions.

In Rioja, Tempranillo is often blended with Garnacha, Mazuelo and a few other minor grapes. When made in a traditional style, Tempranillo can be garnet-hued, with flavors of tea, brown sugar and vanilla. When made in a more modern style, it can display aromas and flavors redolent of plums, tobacco and cassis, along with very dark color and substantial tannins. Whatever the style, Riojas tend to be medium-bodied wines, offering more acidity than tannin.
(more…)

Tags: flavor, grapes, Red wine, Review, tastes, Tempranillo
Posted in Red Wines | No Comments »

Shiraz Red Wine

Monday, December 19th, 2011

Hermitage and Côte-Rôtie in France, Penfolds Grange in Australia–the epitome of Syrah is a majestic red that can age for half a century. The grape seems to grow well in a number of areas and is capable of rendering rich, complex and distinctive wines, with pronounced pepper, spice, black cherry, tar, leather and roasted nut flavors, a smooth, supple texture and smooth tannins. In southern France it finds its way into various blends, as in Châteauneuf-du-Pape and Languedoc-Roussillon. Known as Shiraz in Australia, it was long used for bread-and-butter blends, but an increasing number of high-quality bottlings are being made, especially from old vines in the Barossa Valley.
(more…)

Tags: australian wine, flavor, Red wine, Shiraz, tastes
Posted in Red Wines | No Comments »

Sangiovese Red Wine

Monday, December 19th, 2011

Sangiovese is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends. Sangiovese is distinctive for its supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavors. When blended with a grape such as Cabernet Sauvignon, Sangiovese gives the resulting wine a smoother texture and lightens up the tannins.
(more…)

Tags: Red wine, Sangiovese, Wine review
Posted in Red Wines | No Comments »

Pinot Noir

Sunday, December 18th, 2011

Pinot Noir, the great grape of Burgundy, is a touchy variety. The best examples offer the classic black cherry, spice, raspberry and currant flavors, and an aroma that can resemble wilted roses, along with earth, tar, herb and cola notes. It can also be rather ordinary, light, simple, herbal, vegetal and occasionally weedy. It can even be downright funky, with pungent barnyard aromas. In fact, Pinot Noir is the most fickle of all grapes to grow: It reacts strongly to environmental changes such as heat and cold spells, and is notoriously fussy to work with once picked, since its thin skins are easily bruised and broken, setting the juice free. Even after fermentation, Pinot Noir can hide its weaknesses and strengths, making it a most difficult wine to evaluate out of barrel. In the bottle, too, it is often a chameleon, showing poorly one day, brilliantly the next.
(more…)