Halewood Rosso di Valachia Byzantium 2007
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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.
Just north of Bulgaria, Romania sits between Ukraine and Moldova to its north and east, and Hungary and Serbia to its west. While the country has a strong Slavic background, the first century AD came with a great Roman influence. But wine has been around well before the Romans. In fact, archeological evidence shows that Romania has enjoyed a strong history of viticulture dating back nearly 6000 years. Interestingly most of Romania’s vineyard areas lie at the same parallels as France’s top regions. So it should come as no surprise that wine remains an intrinsic part of Romanian culture and is the country’s most popular alcoholic beverage. Grape varieties in Romania remain a large mix of indigenous, international and hybrid varieties. The three main whites include Fetească Albă and Fetească Regală and Grasevina. All produce fairly perfumed, dry white wines. Merlot remains Romania’s most planted red; Cabernet Sauvignon, Pinot Noir and Blaufrankisch are also found.