| Wine's color is the direct result of the grape skins in | | | | Red wines are often classified by body-type |
| contact with the grape's juice during the | | | | A red wine referred to as light-bodied is making a |
| fermentation process, creating red wine's distinct | | | | reference to the mouth-feel and tannin structure, |
| color spectrum. A particular red hue depends on | | | | having fewer tannins present and less presence on |
| which of approximately 50 key red grape varietals | | | | the palate. These wines are often less demanding in |
| are used and the length of time the skin's | | | | terms of the intensity of the food flavors they are |
| pigmentation is in contact with juice. | | | | paired with. The Gamay grape varietal which |
| Descriptions of red wine aroma vary as much as the | | | | produces Beaujolais wine is typically light-bodied and |
| number of different varietals. The varied descriptions | | | | fruity and meant for immediate consumption, having |
| of red wine include blackberry, boysenberry, cherry, | | | | tropical flavors and aromas - reminiscent of bananas. |
| coffee, cinnamon, clove, cocoa, currant, fig, leather, | | | | There are wines made from Gamay produced in the |
| licorice, mocha, pepper (white/black), plum, | | | | designated Cru areas of northern Beaujolais with |
| strawberry, raisin, raspberry, smoke, toast, tobacco, | | | | more body and tannin meant to be consumed after |
| violet. | | | | some modest aging; these wines typically have the |
| The Importance of the Glass | | | | flavor of sour cherries, black pepper, dried berry and |
| Red wines are best appreciated and enjoyed when | | | | blackcurrant. Gamay Beaujolais is considered to be an |
| sipped out of a wine glass able to accommodate | | | | early ripening Californian clone of Pinot Noir. Gamay |
| 10-20 ounces, allowing adequate room to swirl the | | | | has also been introduced recently into Oregon's |
| wine and area for the wine to breathe. A glass that | | | | Willamette Valley wine region, known for its wines |
| is wider at the bottom with a narrower opening at | | | | made from Pinot Noir, another Burgundian grape. |
| the top is preferred; a tulip shaped glass that is wider | | | | A medium-bodied red wine will contain more tannins |
| at the top is the least preferable. | | | | than the Beaujolais but will not have the puckery |
| Best Temperatures | | | | mouth feel of an intense California Cabernet |
| Wines are at their best when served at proper | | | | Sauvignon or an Italian Super Tuscan. Typical |
| temperatures. Serve them too warm and the taste | | | | examples of medium-bodied red wines are Merlot, |
| of alcohol is overly evident; serve them too cold and | | | | Shiraz and some Chianti. |
| they will quickly veer towards bitter and more | | | | Full-bodied red wines have the highest amount of |
| astringent on the palate. | | | | tannin and often alcohol content. Examples of |
| Beaujolais is one of the youngest wines and should | | | | full-bodied reds are France's Bordeaux wines. |
| be served chilled at 50F-54F so the fruity, refreshing | | | | California's Cabernet Sauvignon ranges from |
| flavor will come through. Lighter-bodied reds like | | | | medium-bodied to full-bodied with rich, ripe berry, |
| Chianti and some Pinot Noirs are best when slightly | | | | tobacco and sometimes green pepper flavor. Italy's |
| chilled at 55F-60F. The full-bodied wines, such as | | | | Super Tuscans can not be easily pinned to one style, |
| Syrah and Cabernets, are best enjoyed a touch | | | | comprised mostly of Sangiovese, blended with |
| warmer than a wine cellar at 59F-64F. Sweet Madeira | | | | Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah. |
| and vintage Port are best at 64-68F. | | | | |