| undergo malolactic ferm… | 0.64 |
| go with red meat | 0.63 |
| give headache | 0.41 |
| undergo secondary ferme… | 0.39 |
| range in color | 0.28 |
| like wide glass | 0.28 |
| give strong body | 0.27 |
| compete with the best o… | 0.27 |
| extract flavor | 0.25 |
| go with steak | 0.20 |
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| tannin | 0.54 |
| resveratrol | 0.38 |
| more tannins | 0.35 |
| phenol | 0.25 |
| high levels of silicon | 0.25 |
| compound | 0.22 |
| procyanidin | 0.22 |
| at least 5 years | 0.33 |
| monastrell | 0.46 |
| saperavi | 0.29 |
| grenache | 0.28 |
| skin | 0.28 |
| made | 0.76 |
| served at room temperat… | 0.70 |
| aged | 0.66 |
| made from merlot | 0.65 |
| made from red grapes | 0.65 |
| served | 0.62 |
| made from cabernet franc | 0.62 |
| fermented | 0.61 |
| made from pinot noir | 0.60 |
| fermented with skin | 0.59 |
| More » |
| improvement | 0.25 |