Red Wines

Red wines are made from black grapes and have a red or blue tint. Most grapes have colorless juice, so to make red wine the grape skins, which contain nearly all of the grapes’ pigmentation, have to remain intact with the juice during all or part of the fermentation process.

Tannins are also found in the grape skins, and are transferred into the wine while the skins are in contact with the juice. Besides the difference in color, the primary difference between red and white wines comes are tannins. Found mainly in red wines, they provide a dry, puckery sensation in the mouth and in the back of the throat.

They also help preserve wine, allowing most (but not all) red wines to be aged longer than white wines. Younger red wines exhibit shades of blue. Yellow and orange tints develop with age, until they become brackish.

Red wines will become paler with age. Very old wines, or wines that are poorly stored, will eventually turn brown.

Body: The body is determined by its alcoholic strength. A general guideline of descriptors regarding Light: below 10%
Medium: 10% -12%
Full: 13% and up

Red wines should be served between 16C and 20C (61F to 68F).

Meritage Bordeaux Blend

Cabernet Franc is the parent to the popular vine grape Cabernet Sauvignon.

This is a surprisingly good wine of intensity and body.

Available in two sizes 375ml. and 750ml.