White Hall Petite Verdot 2002
Critical AcclaimAll Vintages
Diversity of landscape, terrain and climate make Virginia one of the most exciting American wine producing states today. Its viticultural history reaches as far back as 1607 when early settlers made the first wine from indigenous American grapes.
Thomas Jefferson imported the first French varieties to Virginia and grew the Vitis vinifera species (the European species), though not with great success.
Today, however, increased knowledge and optimal vineyard management techniques bring prosperity with a great number of diverse varieties. Virginia’s varied landscape has created seven distinct AVAs (American Viticultural Areas).
Encouraged by an enthusiastic state government, fine wine production in Virginia continues to flourish. The state achieves success with a variety of wine types and styles including sparkling wines, Bordeaux Blends, Nebbiolo, Chardonnay, Viognier and less common whites like Petit Manseng and Vermentino.
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.