Wine is made throughout the world from single varietal grape choices to popular varietal blends to please almost every taste, from the novice to the veteran wine taster. Red wine is the most used choice the planet over.
Derived from the Nebbiolo grape, Barolo wines are typically serious red with a heavy and complicated quality that may also be elaborate, reminiscent of violets and roses. Different styles are fresh fruit, licorice or oak. Barolo must certanly be liked at 60F and may age for 5-10 years. Barbaresco is a dark wine that is more elegant and fragrant, however however powerful. In ways, Barbaresco is the younger brother of Barolo. Both of these red wines are manufactured in the Piedmont region of Italy and pair well with grilled meats.
A very young, gentle, fruity wine designed to be served chilled, around 55F, with dominant flavors of strawberry and raspberry plus a grapey appeal that’s virtually free from tannins. It is developed from the Gamay grape in the Beaujolais area (part of Burgundy) of France. Beaujolais Nouveau is introduced annually on the next Thursday of November. In food pairing, it moves effectively with grilled or roasting meats equally mild and dark, a variety of pastas, salads and cheeses.
Formerly from the Bourdeaux and Loire Valley region, Cabernet Franc likes the rising climates of California, Washington State, Australia, Chile, Europe, and South Africa. It is an incredibly fruity wine, having decrease tannin degrees and a more unique taste similar to berry; mainly blueberry, raspberry and sometimes plum. Cabernet Franc is more subdued and smoother than their nephew Cabernet Sauvignon and is sold as just one varietal. Nevertheless, it is ideal for mixing having its uncle Cabernet Sauvignon and Vinbar Århus. Cabernet Franc is most beneficial served at 59-64F and sets well with Mediterranean Greek and Middle Western meals as well as poultry and pasta.
Initially from Bordeaux, Cabernet Sauvignon features a remarkable presence in the Colorado wineries where in fact the grape favors the hotter weather, and enjoys the recognition as the most wanted following red wine. Cabernets are medium-bodied to full-bodied and known by a large tannin content which provides structure and intrigue to the wine and supporting tastes similar to a wealthy, ripe fruit, tobacco and occasionally natural pepper.
Cabernet Sauvignon is a great wine for aging, with 5-10 decades being optimum for top maturation. The lengthier maturation process enables the wine’s tastes to calm, and makes the Cabernets suitable for mixing with different grapes, generally Merlot to add desirable fresh fruit hues, without sacrificing character. Cabernet Sauvignon is better offered at 59-64F, and couples beautifully with red meats, lamb, cheeses of powerful taste and dark chocolates.
Southeastern France’s Rhone Pit creates some of this country’s most useful deal red wines giving excellent flavor, usually full-bodied with wealthy but easy tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the principal varietals grown in the region.
Red and rosé wines are manufactured from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Upper wines applying a majority of Syrah, product must include no less than 40% Grenache to be blended into the Côtes du Rhône. Most readily useful served at 59-64F and couples well with sport and different wealthy meat dishes.