| While the average person may assume that all | | | | their flavor not because there is any sweetness, |
| red wines are the same, the differences actually | | | | have the lowest tannin content of all the |
| extend far beyond the label on the bottle. With | | | | reds.simply creating color. The grape skin contains |
| over 50 main varieties of reds available, the colors | | | | flavenoids, which are well-known for their |
| can range from light red and ruby red to deep | | | | antioxidant properties, and it is passed on from |
| purple. | | | | skins to liquid during fermentation. As a result, the |
| There are even some varieties that are almost | | | | fuller the body of the wine, the amount of |
| black in color. Of course, the flavors are as varied | | | | flavenoids will be much higher. |
| as the hues and can include fruity flavors or | | | | Four ounces of a full-bodied red each day helps |
| flavors that have a hint of tobacco. For the | | | | lower bad cholesterol, raise good cholesterol and |
| non-expert, the best way to develop an | | | | reduce clotting. The flavenoids are also thought to |
| appreciation for red wine is to learn more about it. | | | | inhibit the growth of certain cancer cells, as well |
| The color and flavor of red wines is a combination | | | | as helping nerve cell formation, which can help |
| of the wine making process and the variety of | | | | prevent the onset of Parkinson's and Alzheimer's |
| grapes used. Grapes used to make reds range | | | | diseases. |
| from deep red to purple to blue and the skins are | | | | Some people seem to have the mistaken belief |
| left on during fermentation. The skins contribute | | | | that the only difference between the red wines |
| to the varieties of color and, along with the grape | | | | and the whites is the color, or that the difference |
| seed, determine the amount of tannins in the | | | | between types of reds is merely what is on the |
| finished product. | | | | label of the bottle. Such beliefs fail to recognize |
| The longer the skins are left in contact with the | | | | the subtle variations of color, flavor and aroma |
| fermenting grapes, the deeper the color and the | | | | that have been perfected by wine makers. |
| higher the tannin content. Reds with the highest | | | | In reality, the differences in the wines begin with |
| tannin content are considered full-bodied, like | | | | the grapes and continue through the wine making |
| Cabernet, while lower tannin content gives | | | | process. Knowing the subtleties of the variations |
| medium-bodied Merlot or light-bodied Beaujolais. | | | | leads to a much a greater appreciation of them. |
| The fruity reds, which are named because of | | | | |