Red wine has ared color in various shades(from purple to ruby to garnet and orange), and is produced from the must macerated on the skins of red berried grapes in order to extract polyphenols and the coloring substances naturally present on them. It is generally characterized by a wide variety of aromas (flowers, fruit, jam, herbs, spices) and by a more or less elevated sensation ofsoftness,bodyand astringency. It should be consumed at a service temperature between 14°C and 20°C. Depending on the winemaking style and the aging period, they wonderfully accompany dishes of varying intensity. The best pairings are with red meats, game, cheeses and all dishes based on prolonged cooking and structured sauces.
