Red Red Wine

For red wines must be available for a certain period (currently up to two weeks) with the skins mistaken. The pigments in the skin give the wine a red color it. The red hue of wine is determined by including its variety. The color and shade throughout the bearing may change over time. Young red wine is often purple in color. Old wines ever curtsy to orange. So many wines, so many reds are there.



Types

Most red wines are wines Äústille, AU. These are wines that are completely finished and come to rest. Because each type of grape ripens differently in different wine regions will create so many different flavors. Most red wines are Äúdroog au taste. This means that virtually all sugar during fermentation in grape fermentation. There is little sugar in the wine.

Red wines can also be sweet. Then there is so much sugar in the grapes that not all can be converted during fermentation. The residual sugar makes the wine sweeter. Because during the fermentation of the must not just the sugar is converted into alcohol, but also in carbon dioxide, it is also possible to make sparkling red wine.

Reinforced (red) wines are usually good. These wines are obtained by mutagen. Examples include: Port, Marsala, and Banyuls VDN wines.



Wine and food

Wine is often combined with cheese or red meat consumed. But this is not a law of Medes and Persians. What red wine blends well with any dish is very dependent on the wine and the court. Moreover, that tastes differ!

This is so powerful that red wines with tannin, fat and carbohydrate rich food taste richer and smoother makes. Some lighter red wines, can be combined with (oily) fish. Spicy vegetarian dishes also call for red wine. In particular, mushrooms and pasta, aos.

An expectation of a good combination can be given by such a sommelier.

Red wine is often drunk room or cellar temperature. What is most favorable, depending on the type of wine. Which wine with which dish can be consumed is a matter of personal taste.



Medical

Sometimes there are medical properties attributed to red wine. Although not scientifically established, that would be the polyphenols present in red wine. Tannin is so, but Aon polyphenol there are more. It would be good radical scavengers and are effective in preventing cancer.



Source: http://nl.wikipedia.org/wiki/Rode_wijn

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