Red

Red wines actually vary in color from dark pink to almost black. Because the juice of most white and red grapes is clear, the actual red color comes from the skins of the grapes (The exceptions are a handful of grape varieties that have red juice -- such as Alicante Bouchet).

The depth of color is determined not only by the depth of color of the skins themselves, but by the length of time the grape juice is allow to remain in contact with the skins once the grapes have been crushed. Generally, the longer the juice is in contact with the skins the darker the color becomes.

The amount of contact with the skins, as well as the seeds and stems, also determines the amount of tannin(s) in the wine. Tannin contributes to a red wine’s structure and its potential for aging. In young red wines tannins can be quite strong, giving the wine a puckery quality. If they have been made properly however, from mature, ripe grapes, this puckery quality will mellow and soften over time.

Red wines are typically drier than white wines. This quality is determined by the amount of natural (“residual”) sugar remaining in the wine once the fermentation process is complete. Typically a dry wine is one fermented until less than 0.2 percent of residual sugar remains. A red wine can be dry and taste fruity at the same time.

All red wines go through a secondary, malolactic fermentation, whereas white wines may or may not. In this process, which can either occur naturally or controlled by the winemaker, the strident, sharp malic acid in grapes is converted to softer lactic acid for a mellower taste.

Red wine can be made from a number of different varietals. They may be named for the varietal itself so long as the bottle contains at least 75% of the grape variety. (Percentage standards are often higher in Old World wine producing regions.) Or they may be a blend made up of two or more varietals.