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Blue wine is fermented from a combination of red grapes and white grapes, with pigments and sweeteners added. [1] [2] Producers of blue wine claim that the whole producing process only contains raw material derived from plants. [2] However, researchers have found that the blue color in some blue wines comes from synthetic food coloring. [3]
Merlot (/ ˈ m ɜːr l oʊ / MUR-loh) is a dark blue–colored wine grape variety that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape.
The Wine-Dark Sea (1966) a short story by Robert Aickman; The Wine-Dark Sea (1993) a novel by Patrick O'Brian; The Body of Myth (1994) a book by J. Nigro Sansonese on shamanic trance where Wine-Dark Sea is intended as a sensory trigger for trance; The Port-Wine Sea: A Parody (1999) a parody novel by Susan Wenger of O'Brian's character Captain ...
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The main colors of wine are: Gray, as in vin gris (gray wine). Orange, as in Skin-contact wine, a white wine that has spent some time in contact with its skin, giving it a slightly darker hue. Red wine (although this is a general term for dark wines, whose color can be as far from "red" as bluish-violet) Rosé (meaning pinkish in French)
In the Puget Sound AVA it tends to ripen 1–2 weeks earlier than Pinot Noir, and has very large heavy clusters of dark blue-almost-black grapes. The wine tends to be darker in color than Pinot Noir grown in the same area, and produces a larger crop than Pinot Noir. Zweigelt cluster at Perennial Vintners, Puget Sound AVA, USA
Rosé wine is made from dark-skinned grapes and some grape skin, but not enough to call it red wine. Dark-skinned grapes may be left to macerate (soften in liquid) and then blended in with other ...
Blaufränkisch (German pronunciation: [ˈblaʊ̯ˌfʁɛŋkɪʃ] ⓘ; German for blue Frankish) is a dark-skinned variety of grape used for red wine. [1] Blaufränkisch, which is a late-ripening variety, produces red wines which are typically rich in tannin and may exhibit a pronounced spicy character.