red wine

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Collection: red wine

General information and interesting facts about red wine


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

Italy is undoubtedly one of the top addresses for high-quality red wines. From the sunny vineyards of Puglia to the vineyards on the Alpine slopes, the country offers a diverse selection. Of course, Tuscany comes to mind first. Here the Montepulciano, the Amarone and of course the Cabernet Sauvignon have a firm 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.


Red wine has a fascinating history that dates back up to 8,000 years. The cultivation of blue grapes began in the Middle East, where the first vineyards appeared. From there the grapes made their way to Greece, where viticulture played an important role. Greek sailors spread the vines along the Mediterranean coast, contributing to the spread of wine growing in various regions.

The Romans also had a significant influence on the history of red wine. During their rule they brought grapes to Germany, particularly to the Rhine and Moselle regions, where viticulture is still an important tradition today. The Romans developed advanced viticulture and winemaking techniques that allowed red wine to be produced on a larger scale and of higher quality.

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


When making red wine, the red grapes are first pressed, with the juice remaining in a container along with the grape skins and seeds. In contrast, when making 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 to alcohol, colors, phenols and tannins are extracted from the grape skins and seeds. These components give the red wine its characteristic color, structure and tannins. In order to achieve a uniform extraction, the grape mass is turned over regularly.

After a maturation phase of one to four weeks, the red juice is pressed from the solid components. 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 nature of this process can vary depending on the winemaker's preferences and the type of 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 they are served 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 develop their full flavor complexity when served at 18 degrees Celsius.


There is hardly anything that goes together as perfectly as a first-class wine and a delicious meal. Especially in autumn and winter, when the dishes are stronger and heartier, choosing the right wine is crucial. Only then can the food develop its full effect and taste even more delicious. Depending on what dish is on the table, there are different wines that go with it. For example, a roast goes wonderfully with a cuvée of Cabernet Sauvignon and Friularo or a Primitivo. Of course, you shouldn't neglect German wines either, because they go well with game dishes such as venison leg or venison.

Of course, red wine is also ideal for cooking. It is particularly popular for hearty dark sauces or Bolognese.

For such preparations, one usually chooses more affordable wines from classics such as Merlot from Il Portone and Orfeo or Fusilier from Vincenzi.

Weinschmeckeria mulled wine recipe

Cold, colder, mulled wine. Helps always!!


  • 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)


Heat the red wine together with the spices and the citrus zest of orange and lemon for an hour, covered, but without letting it boil to extract the flavors.

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

Pour the mulled wine through a sieve to remove the solids and reheat if necessary before serving. Decorate each glass with a lemon wedge around the rim to emphasize the aroma.