From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A wine made from red grapes, such as Pinot Noir or Cabernet Sauvignon. Red wine turns red thanks to pigments called anthocyanins in the grape skins, which are allowed to remain in contact with the grape juice after pressing. The skins, as well as the stems, of the grapes also contribute tannins to the wine, which give it a certain amount of acidity and act as a preservative. Red wines can be cellared for much longer than white wines because of their tannin content. See also blush wine, white wine, wine.
