The tannin found in the red or purple grape skins gives red wine the ability to age longer than white wine. Because of this longer fermenting process, red wine continues to improve in taste and aroma during this aging process.

Red wine has been pretty much made the same way for a few thousand years until the 1940′s. Then basics wine makers started using a few new techniques that are represented in the various combinations of taste, aroma and flavor in the wines we drink today. The type of grape and its origin has a big influence on the taste of the finished product as well as how long the skin is left on the whole unprocessed grape before fermentation begins means quite a lot when it comes to the sweetness of the wine.

Some winemakers wil add a hint of fruit such as cherry, strawberry or blackberry to the mix. He age and seasoning of the oak casks used to age the wine in can add a slight oakey taste and contributes to the overall smoothness of the finished product.

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