General information and interesting facts about red wine

FOREWORD TO RED WINE

If you're looking for the best red wines in Europe, you can't go past France, Italy, and Germany. The wines from the Palatinate region in southern Germany are particularly popular.

Italy is undoubtedly one of the top destinations for high-quality red wines. From the sunny vineyards of Apulia to the vineyards on the slopes of the Alps, the country offers a diverse selection. Naturally, Tuscany springs to mind first. Here, Montepulciano, Amarone, and, of course, Cabernet Sauvignon firmly hold their place among the best European wines.

But the southern regions of Italy, such as Apulia, also offer top wines such as the Primitivo di Manduria.

ORIGIN AND HISTORY OF RED WINE

Red wine has a fascinating history dating back 8,000 years. The cultivation of red grapes began in the Middle East, where the first vineyards were planted. From there, the grapes spread to Greece, where viticulture played a significant role. Greek sailors spread the vines along the Mediterranean coast, thus contributing to the spread of viticulture in various regions.

The Romans also had a significant influence on the history of red wine. During their reign, they brought the grapes as far afield as Germany, particularly to the Rhine and Moselle regions, where viticulture remains an important tradition to this day. The Romans developed advanced viticulture and winemaking techniques that made it possible to produce red wine on a larger scale and with higher quality.

The history of red wine is characterized by innovation, trade, and cultural exchange. Over the centuries, winemaking has continually evolved, with each region developing its own traditions and techniques. Today, red wine is not just a beverage, but also a symbol of culture, history, and enjoyment.

PRODUCTION OF RED WINE

In the production of red wine, the red grapes are first pressed, leaving the juice in a container along with the grape skins and seeds. In contrast, in the production of white wine, the juice is immediately separated from the grape components after pressing.

During the fermentation process, in which the sugar in grape juice ferments into alcohol, pigments, phenols, and tannins are extracted from the grape skins and seeds. These components give red wine its characteristic color, structure, and tannins. To ensure even extraction, the grape mass is regularly turned.

After a maturation period of one to four weeks, the red juice is pressed from the solids. The wine is then stored in stainless steel tanks or wooden barrels, where it continues to ferment and mature to develop its full aroma. The exact course of this process can vary depending on the winemaker's preferences and the wine variety.

THE RIGHT DRINKING TEMPERATURE FOR YOUR RED WINE

To enjoy red wines at the optimal drinking temperature, the following guidelines are recommended:

• Very fruity and young red wines develop their best aromas when enjoyed at a serving temperature of 12–14 degrees Celsius.
• Light red wines show their full aroma best at a temperature between 14 and 16 degrees Celsius.
• Medium-bodied and everyday red wines reach their optimal serving temperature at 16–18 degrees Celsius.
• Powerful and heavy red wines unfold their full flavor complexity when served at 18 degrees Celsius.

THE BEST DISHES AND FOOD TO SERVE WITH RED WINE

There's hardly anything that harmonizes as perfectly as a first-class wine and a delicious meal. Especially in autumn and winter, when dishes are more robust and hearty, choosing the right wine is crucial. Only then can the meal unfold its full potential and taste even more delicious. Depending on the dish on the table, there are different wines that complement it. A roast, for example, goes wonderfully with a blend of Cabernet Sauvignon and Friularo or a Primitivo. Of course, German wines shouldn't be neglected either, as they pair excellently with game dishes such as venison leg or roe deer.

Red wine is also excellent for cooking, of course. It's especially popular for hearty dark sauces or Bolognese.

For such preparations, people usually choose more affordable classic wines such as Merlot from Il Portone and Orfeo or Fusilier from Vincenzi.

Weinschmeckeria mulled wine recipe

Cold, colder, mulled wine. Always helps!!

INGREDIENTS

• red wine Merlot – Il Portone, Valpolicella or Montepulciano
• 3 cinnamon sticks
• 1 slice of lemon
• 2 slices of orange
• 6 cloves
• Sugar (preferably granulated sugar)

PREPARATION

Heat the red wine together with the spices and the citrus zest of orange and lemon for one hour, covered but without boiling, to extract the aromas.

Then let the mulled wine steep for at least half an hour so that the aromas can fully develop.

Strain the mulled wine through a sieve to remove any solids and reheat if necessary before serving. Garnish each glass with a lemon wedge on the rim to enhance the aroma.