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Leslie Cramer

Wine Examiner
Leslie Cramer has worked in the fine wine industry for twenty- something years. Known in some circles as "The Wine Wizardess," she'll cover topics from wine education, to trends o' the day and how to properly propose a toast, to health benefits of the grape.

Wine trends, continued
Wine trends
The Wine Spectator's top choices for the best wines in 2007
Best wines of 2007, so says the Wine Spectator
Smell: maybe the most important sense in the wine experience
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    Rose and Red Wine Styles

    June 10, 3:30 PM
    by Leslie Cramer, Wine Examiner
     
     

    Insert photo caption or credit here
    Red wines will differ more than whites in terms of their longevity.  Some are to be drunk young, others improve with age for many years to come.  The following will give you as broad a range as possible.
    1.  Rose wines-  Most roses get their color from a controlled period of contact between the skins of the red  grapes and the fermenting wine.  Their differences lie mostly in sweetness and not many are made to age.

    2.  Light fresh reds-  These are wines to be drunk young.  They are 'lively' with on-the-spot appeal across the board.  The main grapes are Gamay and Cabernet Franc. 

    3.  Medium-bodied reds-  This is the largest single classification; many high-quality wines are included.  They are fruity and easily drinkable.   They have a smooth taste and have some body.

    4.  Full-bodied assertive reds-  These wines display tannins and solid flavors.  They are high in alcohol  though well balanced and never overpowering.  They are rich with noticeable fruit.

    5.  Powerful reds that mature with age-  There is more written about these wines than any others, red or white.  They have undergone bottle aging, they have great vintages and are from classic areas.  They are powerful in body and structure, full in the mouth with weight and volume.  They have a well-defined, complex bouquet. 

    6.  The 'unconventional' catagory includes the exceptions to the rule; that red wine is predominately dry.  In broad terms, these are called "fortified wines."  The are  most often regarded as dessert wines.  They are named as such because at some stage during their vinification they were 'fortified' by the addition of  either brandy or rectified alcohol.  This in essence  stops the fermentation  before all the sugar has been converted into alcohol, so most are sweet.
     



    For more information catch Gary Vaynerchuck on winelibrarytv.com for wine education, tasting info, etc.
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