October 15 marks the celebration of National Red Wine Day (as if we needed an excuse!). Here are some red wine facts:
- According to the U.S. Dietary Guidelines, there are 100 calories in a 5-ounce glass of wine (compared to 150 calories in a 12-ounce beer). Plus wine is a fat-free and cholesterol-free drink.
- The term “bouquet” refers to the total scent of the wine. “Aroma” is the scent of the grapes. “Nose” is the scent of the bouquet and aroma together.
- Wines that have corks in them should always be stored in such a way that the cork stays moist — on their sides or upside down.
- It is a common misconception that all wines improve with age. In fact, more than 90 percent of all wines should be consumed within one year. The three major collectibles that should age more than 10 years are: a great Châteaux of Bordeaux, the best producers of California Cabernet Sauvignon, and the finest producers of vintage port (via delish).
- The custom of bumping glasses with a “cheers” greeting came from old Rome where they used this method to make sure no one is trying to poison the other (bumping glasses makes the drink spill from one cup to the other). This tradition started even earlier in ancient Greece – where the host was to drink the first cup of wine to show his guests he does not intend to poison them (via interestingthings).
- The temperature at which a wine is served is critical to its flavors and aromas. In general, the lighter-bodied a wine is, the colder it should be served. The cooler a wine, the more apparent its acidity will be, and acidity is a major component of a white wine’s character. Red wines are much more complex chemically, so they are served at a temperature where the acidity still can be sensed, but only as a balancing component. “Room temperature” for a red wine means 65-70 degrees, and whites should be served at 45-50 degrees, depending on their weight (via listverse).
Try some of these red wine favorites by our Bar Rescue experts:
Mia Mastroianni (@Tall_Mia)
I’ve started appreciating wines and studying them even more over the past few years. What I’ve learned is that everyone’s palate is different, so wine-tasting is subjective. I think the key is to figure out what style you enjoy, and then experiment with different labels. If I’m dining out, I’ll usually try the house Pinot Noir which is typically lighter-bodied and pairs well with most food. At home, my go-to has become a California blend called Apothic. It’s very smooth and approachable, with deep fruit notes and just a hint of spice.
Lisamarie Joyce (@oh_lisamarie)
My favorite red wine is the Menage a Trois Red Wine Blend. Hands down, I always have a bottle of this on my wine rack. It’s delicious, balanced, silky, and soft – why choose between Merlot, Cabernet, or Zinfandel? This blend gives you ALL THREE which exposes the fresh, ripe, jam-like fruit flavors that is the calling card of California wine.