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Even among the driest wines, it is rare to find wines with a level of less than 1 g/L, due to the unfermentability of certain types of sugars, such as pentose. By contrast, any wine with over 45 g/L would be considered sweet, though many of the great sweet wines have levels much higher than this.
The most famous wines produced here, and those commonly referred to as "Burgundies", are dry red wines made from pinot noir grapes and white wines made from chardonnay grapes. Red and white wines are also made from other grape varieties, such as gamay and aligoté, respectively.
In Canada, red wine dominates with a 52.3% share of total wine sales in 2004, although there are regional disparities, with Quebec favoring it even more. [13] In the United States, there is a balance between white wine, preferred by women, and red wine, favored by men. [8] Red wine is gaining market share in many countries.
Red wine gains its color and flavor (notably, tannins) from the grape skin, by allowing the grapes to soak in the extracted juice. Red wine is made from dark-colored red grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines.
Trocken, German for dry, is a classification of German wine that indicates a wine that is dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (süß). Trocken wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet.
Mavrud dry red wine from region of Brestovitsa. Mavrud wine on the shelves in a supermarket in Plovdiv, Bulgaria.This particular wine is from Perushtitsa.. Mavrud (Bulgarian: мавруд, from Greek, μαυρό (mavró), "black") is a red wine grape that is used as both a blending grape and for varietal wines, indigenous to the Balkan region.
Contrast with second wines, where (primarily) Bordeaux producers release a year-labelled top wine almost every year, but also lesser quality wines in some years. If a port house decides that its wine is of a quality sufficient for a vintage, samples are sent to the IVDP for approval and the house declares the vintage.
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
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