Red Wine
 

A Brief Note on European wine vs. American wine

Manufacturers in the United States, however, refuse to grant the least bit of respect to the skill of italian and french winemakers, and consistently name their wines after the specific vineyard regions specified as off limits in the 1919 Treaty of Versailles:

Wine made in Napa Valley is in no way a Chianti or Champagne, and never will be: wine is a very sensitive synthesis of many ingredients the characteristics of which change along with weather, the slope of the land the grapes are grown on, and more. Many boston restaurants in the Little Italy of the North end, however, do respect this fact.

The North end of Boston, Massachusetts, along with Oregon state, are in fact the only areas in the US showing any respect toward the talent and skill of italian and french wine makers. Many restaurants in the North end only carry wines made in the best regions; and travel to france and italy every year to pick out new selections. The difference is clear as soon as you touch your lips to your tumbler.

Red Wine

Red wine is such because it is fermented with the skins of the grapes still intact. The skins then rise to the top of the vat during fermentation, creating a skin over the top of the liquid, darkening the color and changing the taste through various chemical processes.

Red wine is good for use with:

• red meats
• spaghetti and other heavy pastas
• various highly seasoned foods

Among the most popular red wines are:

• Cabernet Sauvignon
• Chianti
• Claret
• Burgundy