A few good brands of dry red wine are Pinot Noir, Bordeaux, Cote-du-Rhone, and Zinfandel. Most red wines are dry. "Dry" refers to the fermentation process in which all the sugars from the grapes are converted into alcohol.
This would boil down to personal preference really. I've tried a few different kinds myself, and I would recommended the Yellow Tail brand.
I personally really enjoy Smoking Loon
Simi Chardonnay
chardonnay wines & champagne
zarcillo
pina colada, pinot noir, pinot gris, pinot blanc, port, porter, pernod, pinot grigio
Pinot NoirPinot noir is made from the Pinot Noir grape, which is a red wine grape. Noir is the French word for black. Pinot noir grapes appear to be neither black nor red but are rather purplish, and it is their skin that gives the wine its colour. A white or blush wine can be made from Pinot Noir grapes by removing the grape skins from the juice to produce what is called a 'blanc de noirs' (a white wine from red wine grapes). The larger the grape used the whiter the wine, due to the increased juice to skin ratio.However, nearly all the wines made from the Pinot Noir grape are red wines.Pinot Noir is a red wine, like all red grapes in can be used to make white wine, this is however really only done in Champagne with pinot noir and pinot meunier. If the bottle is labelled Pinot Noir it is going to be red, unless some maverick producer is making white, but this wouldn;t be of great quality and should be avoided!
No. Valpolicella, beaujolais and some light pinot noir can be served chilled.
All wines are meant to be enjoyed with some food, but if you have to drink it by itself, pinot noir and cabernet are some of them.
Pinot Noir is a dry red wine. Some companies, however, may add sugars or other sweeteners to Pinot Noirs, giving them a sweetness in addition to the dryness.
Otago located on the far south end of New Zealand produces some of the world's best Pinot Noir, Pinot Gris and Rielsings. This primarily due to the weather conditions and the dedication of the area winemakers.
For most fine wines, the wine gets it color from the skins being left in the tank for a certain period of time after they squeeze the juice out. There are some varieties of grapes, for example Concord grapes in the US, that have purple juice. There are also some indigenous varieties in eastern Europe that have purple juice, but this is not the case for the grapes used in Champagne, in this case the red-skinned grapes pinot noir and pinot meunier, and the white-skinned grape chardonnay.
Generally, no. Any wine can be made sweet, it is a function of how long you ferment the grapes. (less fermentation would leave some fruit sugars behind) Pinot Auxerrois is closely related to Pinot Blanc, another that is usually not used for sweet wines.
I really depends on the wine maker. Merlot tends to be a little more fruity and a little more smoother. Pinot Noir can be really sweet, but also can be very dry, alcoholic and/or earthy (not suite). My exspensive, cheap Pinot tends to be sweeter than merlot which tends to be sweeter than more complex and exspensive pinots (espcially from France and Washington). What are you talking about? Merlot is dense, dry and not at all expressive...VERY generally speaking... quite dull...sweet? Not at all. Pinot noir is not at all sweet either, but VERY expressive! I assume you confuse "sweet" with flavors of fruit. Looking for fruit between the two..pinot. Looking for "sweet"...look elsewhere pal. You also might consider some classes in english.
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