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Red wine is produced from red grapes. Its colour and strong taste result from the crushed must fermentation. The crushed must is stored in vats and starts to ferment before it is pressed. Colouring, flavouring substances and Tannin that are contained in the skins of red grapes (the pulp of red grapes is light in most varieties) are fermented as well. Only after this fermentation is the red juice pressed several times.


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Alphabetical index of the most important red grape varieties worldwide

  • Beaujolais - France
  • Cabernet Franc - France
  • Cabernet Sauvignon - France, Italy
  • Carignan - France, Spain
  • Cinsault - France, Italy
  • Gamay - France, Schweiz
  • Grenache noir - Spain, France, United States
  • Kadarka - Hungary
  • Malbec - Argentina, France
  • Merlot - France, Italy, Chile
  • Nebbiolo - Italy
  • Pinot Noir - France, Germany
  • Sangiovese - Italy, France
  • Syrah, Shiraz or Hermitage - France, South Africa
  • Tempranillo - Spain, France
  • Zinfandel - United States
  • Pinot Meunier - France, Germany

Red grape varieties and their percentage of the total wine growing area in Germany

  • Pinot Noir - 11,4
  • Dornfelder - 8,1
  • Portugieser - 4,7
  • Trollinger or Schiava - 2,5
  • Pinot Meunier - 2,4
  • Regent - 2,1
  • Blaufränkisch - 1,6
  • St. Laurent - 0,7
  • Acolon - 0,4
  • Merlot - 0,4
  • Further red grape varieties - 2,5

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