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So what are the biggest full-bodied red wines out there? Pay attention to a wines color and youll notice darker wines tend to be bolder. This is because a large portion of the flavor comes from the skins of the grapes. As you may already know, some grapes have thicker skins than others.
Malolactic Fermentation After the wine is fermented, an additional fermentation called Malo-lactic fermentation (MLF) will increase the texture. MLF is basically just altering the type of acid in a wine. Malic acid is the same acid that is in apples. Lactic acid is smooth, like the creaminess of whole milk. Starting a malolactic fermentation involves a different kind of yeast that gobbles up malic acid and poops out lactic acid. If you want a rounder more creamy feeling wine, look for a wine that has undergone what winemakers sometimes call Full malolactic conversion.
Oak Aging Oak aging not only adds tannin but it adds esters to wine including vanillan. Oak esters and tannin help balance out the harshness of a wine and add body. The newer the oak, the more it affects the wine. New oak barrels will often be toasted, which actually means torched with a fire. The torching caramelizes the oak and in some instances turns some of the oak to charcoal. Terroir - Terroir (French pronunciation: [twa] from terre, "land") is the set of special characteristics that the geography, geology and climate of a certain place, interacting with plant genetics, express in agricultural products such as wine,coffee, chocolate, hops, tomatoes, heritage wheat, and tea.
- Grand cru (French for great growth[citation needed]) is a regional wine classification that designates a vineyard known for its favorable reputation in producing wine. Although often used to describe grapes, wine or cognac, the term is not technically a classification of wine quality per se, but is intended to indicate the potential of the vineyard or terroir. It is the highest level of classification of AOC wines from Burgundy or Alsace. - Red Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot,Malbec and rarely Carmnre.[9] Today Carmnre is rarely used, withChteau Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carmnre vines. - The next process in the making of red wine is secondary fermentation. This is a bacterial fermentation which converts malic acid to lactic acid. This process decreases the acid in the wine and softens the taste of the wine.