How to understand a bottle of wine: red wine

Red wine is the most sophisticated of all those available on the market and enjoys the greatest prestige among consumers. While it's true that the trend is changing and that in Catalonia white wine is now consumed more than red, the process of making this type of wine continues to captivate wine lovers.

The main characteristic of red wine is the maceration of the must with the seeds and skins of the grapes. This process—which is not done with white wine—causes the extraction of natural chemical compounds found in the skins and seeds, known as tannins. Contact with these compounds during maceration transforms the final product. On the one hand, it changes the color—the must becomes darker—and on the other, it gives it structure and body. These chemical compounds are also responsible for astringency, that velvety sensation in the mouth that red wine sometimes leaves. Thanks to the work of winemakers, this sensation is subtle and even pleasant on the palate.

The Age of Wine

The label on the bottle we're holding will give us a lot of information about what kind of red wine we're about to drink. If the wine is young, for example, we'll know it hasn't been in contact with the skins and pits for very long—perhaps only four or five days—and therefore we can expect a rather fresh and light wine with a fruity aroma. It will have more astringency than a white or rosé wine, but very little compared to a Crianza or Reserva.

If the label indicates it's a Crianza wine, on the other hand, we'll know that the wine has been maturing for two years, and that at least one of those two years will have been spent in oak barrels and the other in the bottle. These types of wines macerate with the pits and skins for a longer time and, therefore, will have extracted more compounds and will be much more astringent than young red wines. During the time the wine spends in the cask, this astringency gradually diminishes, and the wine also absorbs the aroma of the oak, which adds other nuances. The final product will be more robust and aromatic. If we were to carry out this same process with a young wine—one that hasn't macerated for very long—the cask would drastically alter the wine's flavor, resulting in a less desirable wine. Aging is only possible with wines that have macerated with the grapes and skins for an extended period. In fact, one of the winemakers' tasks is to find the right balance between maceration time and time spent in the cask, to achieve the best possible result.

All these characteristics are further enhanced in a reserve wine, which has matured for at least three years, with a minimum of 18 months spent in oak barrels. The highest classification is Gran Reserva, which guarantees that the wine has been aging for five years, at least two of them in oak barrels. These older wines can be enjoyed for a longer period because the tannins extend their lifespan. Young wines, on the other hand, are best consumed within a year of the grape harvest.

Variety and DO

The grape variety and the area where the vineyard is planted also give us information about the wine we want to drink. Ideal varieties for making Crianza or Reserva wines include Cabernet Sauvignon, Merlot, Garnacha Tinta, Syrah, and Tempranillo. Others are also used for aged wines, such as Taladrado, Sumoll, and Pinot Noir, but this must be done with great care. The soil and weather conditions also play a role. The same grape variety planted in the DOQ Priorat or DO Montsant, where the soil is slate—the native slate—will have more color and body than if planted in the Penedès or Conca de Barberà. Each consumer has their own tastes and habits, but generally, when people start drinking wine, they choose white, which is fresher and lighter. Over time, they begin to discover new aromas, and black, with its complexity, ends up seducing them.