It s beautifully designed, says Straigis. A Salute to Reds By Marcus Charleston Not knowing Bordeaux from Beaujolais can leave your face redder than a glass of merlot. But, leave it to Anne Hood, sommelier at Harry s Savoy Grill in Wilmington, Delaware, to shed light on this vintage mystery. Red wines, as a general rule, age better than whites. This is due in part to one of its ingredients called tannin, a natural component found in the skins, seeds and stems of red grapes.
Wines also pick up tannins from the barrels in which they are aged.
To ensure the best possible taste, winemakers strive to balance tannin, fruit and acidity for a smooth, satisfying taste. There should be enough tannin so that it s present but doesn t overpower the wine. As a rule, reds make a delicious partner with meat dishes. This full-bodied wine generally with a higher level of tannin goes well with fattier meats such as prime rib. This rich red wine has softer tannins, giving it a softer, rounder texture than cabernet.