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The best ones are made from high-acidity red-wine grapes. Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal favorite, barbera frizzante.
Made from organically farmed Merlot in Chile, this varietal wine shows plush flavors of blackberry, raspberry, and plum. It was aged 20% in oak, which brings a pleasant touch of sweet spice ...
The vine is one of the last major grape varieties to bud and ripen (typically 1–2 weeks after Merlot and Cabernet franc [1]), and the climate of the growing season affects how early the grapes will be harvested. Many wine regions in California give the vine an abundance of sunshine with few problems in ripening fully, which increases the ...
Gamay-based wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration. The latter are produced mostly in the designated 'Cru Beaujolais' areas where the wines typically have the flavor of sour cherries, black pepper, and dried berry, as well as ...
Grignolino (Italian: [ɡriɲɲoˈliːno]) is a red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins. The name Grignolino derives from the word grignole which means "many pips" in the local Piedmontese dialect of the Asti region. The ...
Pages in category "Red wine grape varieties" The following 200 pages are in this category, out of approximately 370 total. This list may not reflect recent changes .
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin ...
Heavy: a wine that is very alcoholic with too much sense of body. [8] Herbaceous: the herbal, vegetal aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine fermented in stainless steel.
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