A dry red wine is one of the best wines to understand how this delightful tasting red wine is made. As you know, red wines in a variety of flavors, some borders on the taste of a sweeter wine, and some are quite tart tasting. The most important thing to know that the initial flavor of the red wine is directly drawn from the skins of the grapes.
The first step of making a dry red wine is to put the grapes into a crusher. The crusher is the equipment that will gently break the skins of the grapes. Whether or not you include the stalks of the grapes into the crusher depends on the amount of tannin that is required for the type of wine that is being made.
The next step is to put the grapes and the grape skins into a vat for fermentation. This process can take several weeks to complete and it depends on what type of red wine you are making and the ultimate flavor that you wish to achieve. The higher the temperature in the vat will cause more tannin and color to be extracted from the grapes. If you wish to make a softer tasting red wine, then the grapes should be fermented in a sealed vat. The carbon dioxide that becomes trapped in the sealed vats will ferment the grapes under pressure, which speeds the fermenting process to only a few days.
Fermenting the wine can be a slow process and is directly related to the flavor quality of the wine. The longer the fermenting process, usually means that the wine will hold more favor and color. What makes a dry red wine? A dry red wines, means that it contains very little residual sugar. Through the fermenting process, the sugar that is found naturally in the grapes have been converted into alcohol.
To create more tannic in the wine, you will need to use a wine press to crush the grapes. Winemakers often blend a free run wine and a tannic wine together to give it more body structure and it will also increase the dry taste of the wine.
Mix the press wine and the vat wine together and then transfer the wine to either a wine tank or a wine barrel for a second fermentation process. The second fermentation will take a longer processing time, but this time is needed to bring out the quality and taste of the wine. Remember, to make a dry red wine requires you to reduce the sugar content in the wine to almost non existent.
Patience for this next step is very important, as red wine should spend at least a minimum of one year in the wine barrel. Of course, many wine reds will spend a lot more time in the wine barrels, some for many years. It depends on type of red wine and quality taste that you are trying to achieve. A dry red wine is a good candidate for a longer stay in the wine barrels. Before the wine is filtered and bottle, egg whites should be added to the wine to stop yeast and other solids from forming.
Depending on the quality of your wine, you can now bottle and package your wine, or you may chose to continue to store your wine for a longer period of time until the wine is properly aged to perfection. The amount of time your wine will spend in the bottle is also important, but with a simple, delightful red wine, it is not necessary for red wine to spend a lot of time in the bottle to taste delicious. You can still have a dry red wine by reducing the sugar in the fermentation process. Keep in mind that the more complicated and complex the red wine the greater the need and benefit to allow your wine to age in the bottle to bring out both the fullness in flavor and color.
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