Chile - Diana, me, Liz and Amy-- after much wine jpg - rakaposhi 2025

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Red wines have a range of sweetness. Most sparkling red wines tend to have low sugar content (i.e., Lambrusco) but they tend to taste fruitier. If you are looking for a sweet red wine, you may opt to try a Schiava or Dornfelder. If you like to be bold and love alcohol, select a fortified red wine.
MARA LUZ MARIN. Mara Luz is the first female winemaker and winery owner in Chile.
Simply put, red and white wines tend to conjure different sets of tastes. Although its hard to generalize, reds typically invoke fruits in the berry family, progressing from strawberries and cherries in lighter reds, through cassis, blackberries, and plums in richer ones.
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wines sweetness, while acids cause sourness and bitter tannins cause bitterness.
Red wine is made from the must (pulp, including the juice) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role.
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Full-Bodied Red Wines Full-bodied reds have the highest tannins (and often, highest alcohol content), creating a feeling of weight and dryness on the palette. Wines like these are best for pairing with rich, substantial foods because theyre bold enough to hold their own while still letting their flavors shine through.
Wines that arent floral or fruity have more pronounced bitter notes, which can make them taste harsher. As a wine gets older, its tannins tend to break down due to oxidation or other chemical reactions. This can tone down its bitterness. But, a high-tannin wine isnt necessarily a bad thing.
When tasting red wine, the acidity is perceived as the tart and sour attributes which balance against sweet and bitter or tannins components. Red wine has several acid types, though tartaric and malic are the main ones.
Like many foods and drink, wine is something of an acquired taste.

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