Ruby Red

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Recognizing The Value of Red Wines

There are more than 50 main varieties of red wines, but many people fail to recognize that the differences in those varieties go beyond the name on the label. Devotees, however, realize the colors of reds can range from the lightest blush of red wine to deep purples, with some reds being nearly black in color. The flavors tend to vary as greatly as the colors, including fruity flavors and those with a slight taste of tobacco. Anyone who wants to develop a greater appreciation for this versatile wine should begin with learning more about it.

Both the color as well as the flavor of wines which are red is a combination of what the variety of the grapes that are used as well as the process that the wine was made through. Grapes used to make reds range from deep red to purple to blue and the skins are left on during fermentation. The skins contribute to the varieties of color and, along with the grape seed, determine the amount of tannins in the finished product. The longer the skins are left in contact with the fermenting grapes, the deeper the color and the higher the tannin content. Reds with the highest tannin content are considered full-bodied, like Cabernet, while lower tannin content gives medium-bodied Merlot or light-bodied Beaujolais. The fruity reds, which are named because of their flavor not because there is any sweetness, have the lowest tannin content of all the reds.

Fermentation in the skin does more for red wines than simply creating color. The grape skin contains flavenoids, which are well-known for their antioxidant properties, and it is passed on from skins to liquid during fermentation. As a result, the fuller the body of the wine, the amount of flavenoids will be much higher. Four ounces of a full-bodied red each day helps lower bad cholesterol, raise good cholesterol and reduce clotting. The flavenoids are also thought to inhibit the growth of certain cancer cells, as well as helping nerve cell formation, which can help prevent the onset of Parkinson's and Alzheimer's diseases.

For many, recognizing the difference between red wines and whites is limited to looking at the color, while the difference in reds is written on the label. In reality, the difference between reds and whites, as well as the difference between varieties of red, begins in the vineyard and continues in the winery. Subtleties in color, flavor and aroma have been perfected by the makers and the variety keeps people coming back for more. Learning about those subtle differences makes it much easier to appreciate them.

There are numerous of great wines on the market these days. You can discover anything from a White Zinfandel to an exquisite red. But why buy wine when you can make excellent wines on your own? There are great deal of resources that you can tien to when it comes to making wines. All you need is the right type of book and directions and you can produce any wines that you want. In addition you will also need to know which supplies you will need if you are going to attempt this task. It is not as difficult you believe it will be. For additional information simply go here: Wine Making Filters and more information at Making Homemade Wine and Making Wine From Lemons

Small-batch, artisan distilleries are growing in California (Los Angeles Times)

Mixologists are crafting cocktails from organic liquor, and GreenBar
Collective's products are leading the revolution.

The air outside GreenBar Collective craft distillery in Monrovia is getting
warm, but it still crackles with the crispness of fall. Inside the bright,
white warehouse, two employees bottle fresh apple bitters while Keith Taylor,
the bar manager for sprawling Echo Park restaurant Mohawk Bend, chats with
GreenBar's founders and master distillers, Melkon Khosrovian and Litty Mathew.
They stand beside a silver tank of ruby red hibiscus liqueur that Taylor uses
to make a limoncello-based drink called the Arturo Bandini. GreenBar is happy
to make time for Taylor as he's one of its most important customers: He has
created a robust cocktail program using only California spirits.

Los Angeles Times

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