Red Wine

Dark wine is produced in all wine-producing regions of the world using black and blue, and cherry grapes. However, it is not just the type of grape that affects the color of the finished product. A special technology is used to obtain a rich and saturated color. Wort, which necessarily contains mashed grapes, releases coloring pigments and tannins during the fermentation process. This process results in a desired hue, ranging from bright red to dark cherry, and saturates the tart flavor. Some alcohol lovers prefer the sweet variety, while others prefer the dry type. Both are available for sale. The significant difference between the two categories is the presence of sugar in the sweet product. Most dark alcohols are dry and prized for their complex, versatile flavor, rich structure, and excellent pairing with meat dishes, hard cheeses, and truffles. Winemakers use the word "dry" as an antonym for "sweet." Dry wines do not contain sugar, and during the fermentation process, yeast eats the sugar and converts it into alcohol. Short fermentation produces a sweet product, medium fermentation produces a semi-sweet product, and long fermentation produces a dry product. Winemakers use two methods to interrupt fermentation: by lowering the temperature of the wort or adding alcohol to the wort (a method called fortification). The latter is how fortified wines like vermouth, port, and sherry are made.

The taste of ruby alcohol depends on the grapes used, nuances of fermentation, and storage conditions. It can be aged in oak barrels or stainless steel tanks. The price of the bottle also depends on the quality of the raw material and the length of maturation. A good production is determined by the presence of tannins, degree of alcohol, density, and complexity of composition. The most important characteristic of dry red wine is its acidity and presence of a certain amount of tannins. They create an astringent sensation in the mouth, giving such drinks a complex bouquet. Often there are notes of cocoa, cherries, spices, and pepper.

Winemakers insist that high-priced red beverages are made from local grape varieties in wine-producing regions. Georgians make their products from Saperavi grapes, Spaniards from Tempranillo, and Italians from Sangiovese. Universal grape varieties include Merlot, Pinot Noir, Cabernet Sauvignon, Shiraz, Garnacha, and Zinfandel.

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