Red wine comes in many different types, flavors, aromas, tannins. Red wine is just a category of the many varietal grapes that make the different wines. This article will cover the dynamics of what makes one red wine different from another. This article will uncover the basic science behind the difference in taste from red wines.

Tannin is important to red wine for many reasons. Tannins are a group of phenol compounds called polyphenols. Polyphenols is a group of chemicals found in plants that is derived from many bark and fruits. Tannins are found in red wines because red wines are grown from red, purple, and black grapes that have seeds, skins, and stems that contain tannin. Tannins are an important aspect in red wines as they provide structure and act as preservatives in red wine as well as provide color and flavor. Wines heavy in tannin are made to be aged longer so the tannins, in the wine, can mellow out and enhance the flavor and body of the wine. The taste of tannins are most often describes as bitter, drying, astringent, and puckery. Cabernet Sauvignon and Shiraz have higher tannin levels than Pinot Noir and Merlot. Wines that are made right with the grape at the correct ripeness and aged long enough can produce some of the best red wines with high tannin levels that have rich taste.

Acid's found in wine act as another important role in wines structure, flavors, and aftertaste. Wine has to have the right amount of acid levels to produce a good wine. Wine with low acidity is considered flat, lacks structure, and boring. Wine to high in acid gives a taste that is tart and sour tasting. Acids can also affect the color of the wine like tannins. Bright red wines have a higher acid level, the acid level drops the wine color becomes darker to more purple tones. Malic acids, found naturally in grapes, are often harsh and sharp. Malic acid undergoes a treatment called "malo" that changes the taste to a softer and smoother taste. Acetic Acid, another acid found in small amounts, contributes to the sweet and sour vinegar taste. Too much acetic acid makes a wine taste horrible and is often found in really cheap table wines.

Flavors and aromas of wines are impacted by the variety of the grape. Each variety of the grape has its own sweetness, juiciness, and flavors. Wine flavor may also be influenced by the terrior, the environment in which the grape is grown in, the sun, fog, humidity, temperature, and soil. The terrior does not always affect the flavor of the wine; many grape varieties are strong enough not to be affected by the terrior. Fermentation and aging is what has a heavier impact on the wines flavor. Fermentation is a process used by wine makers to create their own style of wine. The more skilled and experienced the wine maker the better the flavor of the wine.

Covering the three major dynamics of what makes red wine types different; helps provide the base of understanding the different types of red wine. Types of red wine can be a challenging to understand the diversity in each wine. Every wine is different in the flavor, tannin level, and acid level, making each wine tasting an interesting experience in itself.Chooseing the right red wine only depends upon ones own personal prefrence in taste.