Vinicola Aurora Sangue de Boi Suave
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Winemaker Notes
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Portugese colonists brought wine producing grapes to Brazil as far back as the mid 16th century but the mainly humid, tropical environment proved to be a challenge for the early settlers. Though it is a large country, only a small portion, towards its southern end near Uruguay, is within the ideal latitudes for wine production. Brazil has about the same acreage under vine as its South American wine-producing neighbors, Chile and Argentina, but most of it is for table grapes. About 10% of the land is Vitis vinifera, the wine producing species.
Brazil has enjoyed consistent quality advancements since the 1970s and 1980s, largely due to investments by international wine companies, namely Moet & Chandon, Seagram, Bacardi, Domecq and Martini & Rossi. Serra Gaucha, a southerly coastal region of low mountains, recognized for sparkling wine production, is Brazil’s key wine region. Campanha, its neighbor, is attracting more attention for its red wines (Cabernet and Tannat) and white wines (Chardonnay).