Red Wine

 

Red Wine Vinification

A red wine, like a rosé, is vinified from black grapes. Unlike white wine, we let macerate with the juice, the pips, the skin, and sometimes the stalks. It is for this reason that red wine gets this particular color and is more tannic.

Indeed, in the solid parts of the grapes (skin, pips, stem) there are polyphenols. The best known polyphenol is tannin. This is what will give structure and sometimes astringency to the wine. Less known, in the skin of black grapes are anthocyanins. They are the polyphenols responsible for the color of wine. It is because the juice of the grapes macerates with the skin that it turns red. Have you ever noticed that often the flesh of black grapes is transparent? If they are vinified without maceration with the skin, it would give a white wine. This is called a “blanc de noir”.

there are differences in color and structure between red wines. In addition to the different terroirs and types of grape varieties, this mainly comes from the maceration time. To put it simply, the longer a red wine is left to macerate with the solid parts, the more its color will be pronounced and the more its structure will be tannic.

What is a Natural Red Wine?

A natural red wine is a wine made from red grapes whose vine culture respects the principles of organic or biodynamic agriculture. During vinification, no inputs were added, except sometimes a minimal dose of sulfur at bottling (< 30 mg/l total SO2).

Note:There is no official label certifying a natural wine. The definition is an agreement in principle between the actors of this movement, with a part of personal interpretation.

What is a Biodynamic Red Wine?

A biodynamic red wine is a wine made from red grapes whose vine cultivation respects the principles of biodynamic agriculture (preparation of plant potions, lunar calendar…). During vinification, few inputs are allowed, as well as a maximum sulfur dose of 60 mg/l total SO2.

Note: To ensure that a red wine is biodynamic, it must have the Biodyvin or Demeter label.

What is an Organic Red Wine?

An organic red wine is a wine made from red grapes grown according to the principles of organic farming. During vinification, a certain number of inputs respecting the specifications are authorized, as well as a dose of sulfur of maximum 150 mg/l total SO2.

Note:To be sure that a red wine is organic, it must be certified by the Agriculture Biologique label.

All about Organic Wine

How to Choose a Good Red Wine?

This is a question that is practically impossible to answer, but that we are often asked… We should already know what is a good red wine? We each have different tastes… And a good red wine for a meal, perhaps a very bad wine for an aperitif… We must therefore choose our wine carefully according to the context in which it will be drunk. All we can tell you is that we have selected straight, flawless red wines that we have enjoyed drinking! These are just favorites! And in order to be sure not to mislead you of context, in each description, we indicate the perfect conditions of tasting to you…!

What Temperature to Drink a Red Wine?

Serving wine at the right temperature is very important. If it is too cold, the aromas will not be expressed. And if it’s too hot, you’ll only smell alcohol. The temperature for drinking a red wine depends on its structure:

• Light red wine: Between 12 and 14°.

• Red wine with fine and elegant tannins: Between 14 and 16°.

• Vin rouge tannique : Entre 16 et 18°.

Which Red Wine to Choose for the Aperitif?

For the aperitif, you need a light and fruity red wine. A wine that is too powerful is generally unpleasant when you are not eating, because you can quickly feel a feeling of heaviness. We therefore advise you for your aperitifs with family or friends, to choose a Gamay from Beaujolais, Loire, a red wine from the Jura, and any other early wines, in Carbonic Maceration or with a short maceration, so that it is little tannic.

Note: In order to be sure not to be mistaken, in all our wine descriptions, we have indicated when they turn out to be light and fruity.

Which Red Wine to Choose for Meat?

The basic principle of food and wine pairing is based on puissance. To put it simply, the more powerful a dish proves to be, the more the wine must be too, so that neither of the two fades in contact with the other. Together, they must sublimate, not compete. Since meat is a food with a pronounced taste, with a powerful substance in the mouth, it goes very well with the aromas and tannins of a red wine. Here are our best red wine and meat pairings:

• White meat: Being more delicate than red meat, choose a red wine that is not too tannic, lighter in the mouth. Example: a Pinot Noir from Alsace or Burgundy, a Gamay from Beaujolais or Loire.

• Red meat: The tannins and spicy aromas of red wine are an ideal pairing. Example: A Bordeaux, a Côte du Rhone, a wine from Languedoc, Roussillon but also a structured Burgundy.

• Dark meat (wild boar, roe deer, doe, deer…): Being the most powerful style of meat, you have to go to the appellations producing the most tannic wines: Cahors, Vaqueyras, Gigondas, Madiran, Pauillac, Bandol…

Note: In order to be sure not to make a mistake, in all our wine descriptions, we have a food and wine pairing section!