Red Wine

Grape varieties for red wine

The best-known grape varieties include Cabernet Sauvignon, St Laurent, Merlot, Pinot Noir, Barbera, Syrah, Montepulciano and Blaufränkische. The Zweigelt, which is widespread in Austria, is a local variety that only plays a minor role in other wine-growing regions.

Influences on the quality and taste of red wine

The quality of a red wine is more dependent on the vintage than is the case for a white wine. The reason for this is that the temperature during the year plays a greater role for red wine. More sun means more sugar in the grapes and therefore a higher alcohol content. If the grape juice is left in contact with the grape skins for just a short time, a rose is created. If you allow grapes to ferment on the stem, additional tannin from the stems gets into the red wine. A short fermentation produces fruity wines with little potential for aging. With a longer fermentation period, more tannins and phenols are produced. This means that longer storage in the barrel makes sense. A low fermentation temperature also promotes a fruity taste in the wine. At higher temperatures, more tannin is produced.

Production of red wine

The grapes are crushed and soaked in the juice with the skin and seeds. Then a selected yeast is added for fermentation. In general, a lower temperature slows fermentation. Since the contact of the grape juice with the skins is important for the development of the color of the wine and the taste, segregation must be prevented. After fermentation, the pure wine is obtained through pressing and stored in barrels. Maturation in barrels is also known as aging, the effect of which depends on the length of storage and the material of the container, such as oak. After bottling, a red wine of appropriate quality can also be stored in the bottle.

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