Red wine A wine made from dark-skinned grapes (red, purple, black, blue), which remains in contact with the grape skins (from which color is extracted) during FERMENTATION. The pulp or flesh isn't generally red, the rare exceptions being TEINTURIER grapes like ALICANTE BOUSCHET. BLUSH and ROSÉ wines are a lighter color because they're not kept in contact with the skins as long. Balance in wine is created when all the components-ACID, ALCOHOL, FRUIT, TANNINS etc.…showed first 75 words of 749 total…

…showed last 75 words of 749 total…least 3 years before being released. Dessert wine Generally speaking any of a wide variety of sweet wines (sometimes fortified with brandy), all of which are compatible with desserts. More specifically in the United States, dessert wine is a legal term referring to all FORTIFIED wines (whether or not sweet), which typically range from 16 to 21 percent in ALCOHOL BY VOLUME. Some of the more popular dessert wines are LATE HARVEST RIESLING, PORT, SAUTERNES, SHERRY, and AUSLESE.