Red wine

1. The production of red wine

During the harvest, the grapes are crushed to release their juice and destemmed (or de-stemmed), i.e. removed from their stems, before being placed in vats. However, this initial stage does not apply to primeur red wines, which are placed in vats as whole bunches, as is the case with Beaujolais.

Next comes fermentation, which is an essential step in defining the character of the wine.

The must obtained from crushing and destemming is placed in vats. These large containers are usually oak barrels, or stainless steel or cement vats. The fermentation period lasts from a few days to several weeks, depending on the terroir and the choices made by the producers. It is during this period that the alcoholic fermentation of the grapes takes place, thanks to the yeasts contained in the pulp, to which specific yeasts for each vintage may be added. Temperature control is essential for the proper fermentation of the grape must.

During this same fermentation period, the tannins in the must and the pigments present in the grape skin give the juice its red color through the process of maceration. Multiple operations are used to guide and control maceration, thereby influencing the future character of the wine.

The fermentation process is then ended by racking the wine. The juice is collected by simply allowing it to drain off, producing what is known as "free-run wine." The liquid elements remaining in the vats, called marc, are then either distilled to produce brandy or pressed to obtain a more tannic "press wine," which, depending on the winemaker's practices and methods, may be blended with the "free-run wine."

The wine will be transferred to other vats at a lower temperature for lactic fermentation, a process that converts malic acid into lactic acid, which stabilizes the beverage.

The wine is then aged in the cellars. Aging is the period, which can vary in length, during which the clarified and stabilized wine undergoes a number of processes designed to confirm its qualities and preserve its specific characteristics: aging in oak barrels or casks in a cellar or wine storehouse, topping up, racking, etc. Blending is also a crucial stage in the life of a wine. In appellations where several grape varieties are authorized, this involves combining different types of grapes to create the vintage. Blending can take place after aging or before barrel aging. The wine is then bottled, allowing wine lovers to continue the aging process in their own wine cellars.

2. Red wine grape varieties

There are many varieties of grape varieties red wines which, for some, are what make an appellation unique. Cabernet Franc is very widespread and widely used in Bordeaux wines, particularly Fronsac and Saint-Emilion, as well as in the Loire Valley for Chinon and Bourgueil. Merlot is also widely used in Bordeaux, particularly in Pomerol and Moulis-en-Médoc. Grenache Noir is often used in wines from Roussillon and Languedoc, as well as in certain wines from the Rhône Valley. Gamay is the only grape variety used for Beaujolais, just as Pinot Noir is the main grape variety for red wines from Burgundy. Of course, only a very small number of red grape varieties have been mentioned here. Others include Cabernet Sauvignon, Carignan, Cinsault, Folle Noire, Mondeuse, Malbec (or Côt), Mourverdre, Syrah, and Zinfandel. Certain grape varieties are used more specifically in certain foreign countries. This is particularly true of Barbera and Sangiovese in Italy and Tempranillo in the Iberian Peninsula and Argentina.

3. Red wine regions

All wine-growing regions in France produce red wine. Therefore, a region cannot be defined solely by the color of its production. Certain appellations d'origine contrôlée (AOCs) produce exclusively red wine, such as Pommard, Volnay, and Gevrey-Chambertin in Burgundy, Margaux, Pomerol, and Saint-Emilion in Bordeaux, Côte-Rôtie and Châteauneuf-du-Pape in the Rhône Valley, Cahors and Madiran in the southwest, and Saumur-Champigny in the Loire Valley. These appellations are only examples and obviously do not prejudge the quality of red wines that may be produced in appellations with more varied production or in those exclusively red that have not been mentioned.

4. Some legendary red wines

Many estates have made the legend of a terroir, or vice versa. In Bordeaux, Pétrus is one such example. Made famous by its quality and appreciated by the world's elite, its reputation is all the more surprising given that there is no Château Pétrus, but simply a wine cellar where the concept of excellence is taken to such extremes that in years when the quality of the grapes is not sufficient, no wine is produced. Bordeaux is not lacking in legendary wines, and Château Haut-Brion, Château Margaux, particularly the 1961 vintage, and the other premier crus classified in the official 1855 classification are undoubtedly on the same level of excellence and history. Burgundy also boasts a domaine that is inaccessible to most, that of Romanée-Conti, producing a red wine of exceptional quality in the climat of the same name located in the Vosne-Romanée appellation. It is thus the climats as much as the producers that make Burgundy legendary: La Tâche, Richebourg, Grand Echezeaux...

5. Red wine and food pairings

The pairing of red wines and food cannot, of course, be summed up in a few lines. Even if this is a general rule, one thing to note is that it is sometimes interesting to pair dishes or foods with wine according to the terroir. While this rule is not absolute, it can lead to some very interesting combinations. For example, Bresse poultry pairs well with a Beaujolais or a Burgundy. Similarly, goat cheese from Provence goes well with a Bandol from the same region. However, it should be noted that pairing is not systematic and that certain rules should guide the choice of red wines. Tannic red wines will accompany red meats and certain cheeses, which will make them appear sweeter. On the other hand, they should be avoided with spicy dishes. Fruity wines go well with white meats and cold cuts. Full-bodied wines from the Southwest, Provence, or the Rhône Valley, as well as Italian Barolos, can be enjoyed with slightly sweet foods, but will overwhelm the subtlety of refined dishes. The choice of wine should, of course, also be guided by experience and personal taste.