Australia’s regionally

distinct and fine wines

Red wine

Red wine - this wine is made from red or blue (black) grape varieties such as Cabernet Saperavi, mattresses, Merlot and others.

Red wine gives special pigments - anthocyanins contained in the skin of the grape. In the pulp and grape juice, these pigments are usually absent, except Saperavi and several more.

Technology of production of red wine involves getting tart drink with a special rich dark red. Astringency, red wine, give the tannins contained in grape seeds and peel, so the production of red wine grapes crushed without removing bones. Coloring matter and tannin transferred to the wort during the fermentation process.

Once the grapes are harvested, it is cleaned of foreign matter, then washed and crushed with the skins and seeds. The resulting slurry is called pomace. It was added starter wine yeast (2% of pulp), thoroughly stirred. The resulting mixture was placed in a container, specially designed for fermentation, filling it to three quarters. During fermentation wort temperature rises, and pulp floats upward, forming a so-called cap.

Since the upper layer of pulp to oxygen, the coloring and the tannins found in this layer are destroyed. To avoid this, the wort was stirred several times a day. Active fermentation process takes three to four days.

If all conditions have been met by the end of the active fermentation of grape must acquire flavor, dark red color and the necessary roughness. After the end of the fermentation process the pulp is separated from the mash, squeeze out any remaining wine. The resulting beverage is poured into the tank to the neck and left to stand for 2-3 months.

At this point in the world, there are about 4,500 varieties of red wine. The most famous varieties of grapes used to make red wine, considered Cabernet Sauvignon (Cabernet Sauvignon) and Merlot (Merlot).

Drink red wine at room temperature (20-24° C). Wine should be opened about an hour before use, because the air will drink "start breathing." However, old vintage red wine should be consumed immediately after unsealing. If these wines was formed in natural sediment, it should be removed by gently transfusion into another bottle of wine - a decanter. The process of removing the natural sediment from an old vintage wine is called decanting.

Dry red wine - this wine is low in sugar (red chianti, Berber, etc.). They are best served with hot meat dishes: steaks, steaks, schnitzel, cutlets, grilled meat, offal dishes. Dry wine is meant for that to excite the appetite and set off the flavor of the food. Sweet red wines are often served between courses and a dessert.

• Table wines - wine is served with various dishes during lunch. Red table wine is great with meat dishes: lamb, beef, game, poultry, barbecue, boiled pork.

Dessert wines are recommended to produce grape has its distinctive flavor: Saperavi, Cabernet, Rkatsitelli, Sereksin, Black Gamay, etc. The grapes must be collected at a maximum maturity, when the sugar content is maximum.

• Red wine is never served with canned fish and chocolate.
• In red wine contains tannins, which allow support for elasticity of blood vessels.
• A warm, mulled red wine effectively for colds, pneumonia.
• Red wine, especially Cahors, used for the treatment of all types of anemia.
• Red wine - is one of the most famous natural antioxidants. It is believed that eating 1-2 glasses of red wine a day increases life expectancy by a few years.
• Red wine awakens the appetite.
• Red wine is a diuretic.
• Red wine improves metabolic processes in the body.
• Red wine should be regularly used by the inhabitants of areas with high background radiation.
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