Rated by Wine Magazine, 96 points out of 100, the 2007 Hartford Highwire Vineyard Zinfandel makes an excellent choice. Hartford is a popular, award-winning producer of zinfandel.Know More
This brand of zinfandel is produced in Russian River Valley, in California's Sonoma region. The particular vineyard in which the grapes are grown features vines that are over 100 years old. The damp, cool area where the vineyard is located helps to influence the well balanced final product.
In a very small production, Hartford makes as little as 300 cases of a particular zinfandel. This slightly boozy red wine, with 15.5 percent alcohol, is smooth and dense. On the palate, the drinker tastes notes of currant, black pepper and anise.Learn more in Wine
In general, red wines start to lose their aromas and flavors and begin to taste acidic 2 or 3 days after opening. However, the more bodied a wine is, the more likely it is to have a higher tannin-content. Tannins reduce a wine's deterioration upon contact with oxygen and since lighter red wines have fewer of these antioxidant compounds, they tend to deteriorate faster.Full Answer >
On average, a 5 fl. oz. glass of red wine has between 3.03 and 7.84 grams of carbohydrates, but the total amount of carbohydrates vary depending on the variety of wine. Although the majority of the carbohydrates are net carbs, some wines, such as Merlot and Chianti also draw carbs from sugar.Full Answer >
Most red wines should be served at 60 to 65 degrees Fahrenheit, which is cooler than typical room temperature in most homes. Red wine should be chilled in the refrigerator for about 45 minutes before serving. At this temperature, the bottle is cool to the touch, but not cold.Full Answer >
Milk chocolate and dark chocolate can be paired with red wine, but it is recommended that the wine be sweet rather than dry. Very sweet chocolate is best paired with port, Madiera or other dessert wines, while semi-sweet chocolate is best paired with a sparkling red wine like Brachetto d'Acqui.Full Answer >