Red wine is one of the most popular beverages anywhere on Earth. It is a delicious and incredibly healthy drink on its own, but it also pairs magnificently with many foods and is amazingly versatile in cooking.
Countries all over the world produce thousands of unique varieties of red wine that differ dramatically in quality, price, flavor, body, alcohol content, and a myriad of other characteristics.
However, for all the variations in red wine, there are many commonalities that most reds share. Below, we answer all kinds of common red wine questions so that you can get started enjoying this wonderful beverage.
Red Wine Q&A
An average glass of red wine has about 125 calories. Of course, caloric values vary depending on the type of wine. Generally, sweeter and more alcoholic reds have more calories.
The calorie count in a bottle of red wine will differ with the variety of wine, but an average bottle of red wine would have about 635 calories.
Red wine is very low in carbs, with a dry red having only 3-4 grams in a glass. A sweeter red will have a marginal increase in carbs.
According to the USDA, a typical glass of red wine contains approximately 1 gram of sugar. However, this can fluctuate depending on the type of wine and production method.
Generally speaking, white wines tend to have more sugar. Most white wines are sweeter than most reds, although there are exceptions such as Port, a sweet red.
3-5 days in a cool, dark place with the cork in. Heavier and more tannic, more acidic wines such as Cabernet will last longer than lighter reds like Pinot Noir.
Most reds will last 3-5 years if stored properly. However, keep in mind that most reds will taste best if consumed within months of bottling.
Commercially packaged red wine vinegar will last indefinitely. Although, it will start to lose flavor and quality beyond the expiration date.
Smell it. If the wine smells musty, like a damp basement, it is “corked”. For bottles that have already been opened, a bad red will smell like vinegar.
Store red wine on its side in a cool, dry, dark place. Light, humidity and extreme temperatures can all damage the wine.
In general, a red will improve after approximately 30 minutes of breathing. Some younger and more tannic wines may need up to two hours to aerate fully.
Between 45 and 65 F (7 to 18 C).
A dry red is any wine without residual sugar, meaning all the sugar in the grapes were converted to alcohol in the process of fermentation. Dry reds are a non-sweet type of red wine.
Some red wines are considered “bone-dry”, containing less than 1 gram of sugar in a glass. Cabernet Sauvignon and Italian Pinot Noir are good examples of these.
Light red wines come from grapes with thinner, lighter skins, producing fruitier, more acidic wines with less tannin.
Any sweet red wine still has some residual grape sugar left. Unlike dry wines, the fermentation is stopped earlier for sweet wines, leaving more sugar.
A red blend is any wine made from two or more different grape varietals. Oftentimes, grapes have flavors that complement one another so it makes sense to blend them.
Essentially, red wine vinegar is red wine that has been soured, strained and bottled. It is very acidic with a fruity flavor. It does contain trace amounts of alcohol.
In most cooking applications where you would use red wine vinegar, an apple cider or balsamic vinegar will work just fine.
This is really a matter of preference. A good red wine will have all the qualities of the grape varietal(s) it is made from.
Cabernet Sauvignon, Pinot Noir, Merlot, and Syrah are all good dry red wines. Dry reds tend to have more intense, tannic flavors.
Probably the most common sweet red wine is Port. Port is a fruity, floral red that pairs very well with sweet foods. Port is an excellent dessert wine.
Pinot Noir is a very popular light red wine with a wonderful fruity flavor. Some other good light red wines are Gamay and Zinfandel.
Pinot Noir is the healthiest red wine due to its high level of antioxidants and low amounts of sugar and calories.
The best reds for cooking are those with moderate levels of tannin that will not make the food too astringent, such as Merlot or Pinot Noir.
Meats, cheeses and desserts can all be beautifully paired with red wine. Look for flavors in the wine that will intensify or complement the flavor in the food.
Semi-firm cheeses with heartier, more intense flavors tend to be best with red wine. Some good examples are aged Gouda, Cheddar, Manchego and Pecorino.
Red wines tend to have high concentrations of antioxidants, which can be very beneficial for heart health. Red wine also contains other vitamins and minerals that promote good health.
The antioxidants in red wine can help prevent heart disease and stroke while the different vitamins found in red wine help improve the immune system.
Dry red wines are the healthiest red wines. Sweet wines are not as healthy due to their higher content of sugar.
One to two glasses of red wine a day is generally considered to not be bad for your health. Consume red wine with food to absorb any potential damage from alcohol intake.
Drink red wine at room temperature after allowing the wine the proper amount of time to aerate. Swirling your wine before drinking can help open up the flavors.
Hold a stemmed red wine glass towards the base of the stem between your thumb and your first two fingers. Your other two fingers will rest naturally on the base of the glass.
Serving red wine at room temperature and allowing the wine time to “breathe” will improve the taste of the wine. Pairing wine with complementary food will also improve the flavor.
A standard pour of red wine is 5 ounces (150 ml). This yields over five standard glasses in one bottle of wine.
Muddle fresh fruit like apples and oranges with some sugar and add orange juice, brandy and the red wine. Add some ice and allow to chill before serving.
Simmer red wine gently in a sauté pan for 15-20 minutes or until it reaches a syrupy consistency. Add some ingredients like garlic or thyme for extra flavoring.
Mix together Dawn dishwashing detergent with some hydrogen peroxide. Pour it over the stain and use a towel to blot it. Then, wash the clothes as normal.
First, blot up any excess wine. Then, make a paste of baking soda, white vinegar and salt. Pour the mixture over the stain, allow it to dry and vacuum.
Pour baking soda over the stain, then apply some white vinegar. Wait for a few minutes and blot it with a damp towel. Repeat as many times as necessary.
A natural byproduct of red wine fermentation is histamines. Histamines can trigger an allergy-like reaction in some people, causing a headache. Taking an antihistamine before drinking can help prevent this.
In short, red wine is made by pressing red grapes, adding yeast to the pulp, and allowing the juice to ferment. The color comes from the grape skins.
Image: Kym Ellis
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