Red Wine
A wine made from dark-skinned grapes (red, purple, black, blue), which remains in contact with the grape skins (from which color is extracted) during FERMENTATION. The pulp or flesh isn't generally red, the rare exceptions being TEINTURIER grapes like ALICANTE BOUSCHET. BLUSH and ROSÉ wines are a lighter color because they're not kept in contact with the skins as long.Balance in wine is created when all the components-ACID, ALCOHOL, FRUIT, TANNINS etc.-are in perfect harmony. In a well-balanced wine, none of these elements overpowers another. The perfect balance in a particular wine depends on its origin and style. A term that describes wine that isn't sweet; its French counterpart is SEC. In a fully dry wine, all the sugar has been converted to ALCOHOL during FERMENTATION. A medium-dry wine has a small amount of RESIDUAL SUGAR, but not enough to prevent the wine from being enjoyed with a meal. A wine with the barest hint of sweetness is referred to as OFF DRY. Sweetness is detected on the very tip of the tongue and, in wine, comes from RESIDUAL SUGAR or, occasionally, from
Generally speaking any of a wide variety of sweet wines (sometimes fortified with brandy), all of which are compatible with desserts. More specifically in the United States, dessert wine is a legal term referring to all FORTIFIED wines (whether or not sweet), which typically range from 16 to 21 percent in ALCOHOL BY VOLUME. Some of the more popular dessert wines are LATE HARVEST RIESLING, PORT, SAUTERNES, SHERRY, and AUSLESE.
Some common words found in the essay are:
GRAPE CONCENTRATE, CABERNET SAUVIGNON, Chianti Classico, FRUIT TANNINS, , RESIDUAL SUGAR, FIASCHI Chianti, BLUSH ROSÉ, STURDY DRY, Chianti DOCG, chianti docg, term sweet, residual sugar, subzones chianti, chianti classico, chianti colli, dessert wine, sweet wines, located tuscany, seven subzones,
Approximate Word count = 755
Approximate Pages = 3 (250 words per page double spaced)
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