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Red Wine
Fermented grape juice with skin contact.
Overview
Red wine is produced by fermenting dark grape varieties with their skins, which contribute colour, tannins, and aromatic compounds.
Production method
Crushing, fermentation with skins, pressing, ageing (often in oak), bottling.
Quality indicators
- Grape variety
- Region/terroir
- Vintage
- Ageing method
Composition
- Key ingredient
- Fermented dark grape juice with skins
- Main active substances
- Ethanol, polyphenols, tannins, resveratrol
- Additives
- Sulfites; occasional fining agents
- Processing level
- Moderate
Quality features
- Production method
- Skin-contact fermentation, ageing
- Raw material grade
- Varies by region and vineyard
- Taste profile
- Tannic, fruity, sometimes oaky
- Shelf life
- Years to decades depending on style
Health-related indicators
- Calories
- ~125 kcal / 150 ml
- Alcohol content
- 12–15% ABV
- Sugar content
- 0–4 g / 150 ml (dry)
- Potential benefits
- Polyphenol intake sometimes cited[evidence is mixed]
- Potential risks
- Alcohol is associated with multiple health risks
Consumer usage
Typically consumed with meals or socially.
Regulatory notes
Age-restricted in most countries. Subject to excise tax and labeling rules.
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