" He added, " Cassis and Bandol distinguish themselves for their white and red wines respectively.

Cassis ( no relation of the blackcurrant syrup ) is livelier than the run of Provençal white wine, and Bandol leads the red in much the same way.

The most characteristic grape is mourvèdre, used most famously in the red wines of Bandol.

While Bandol is the AOC region that most prominent features Mourvèdre ( by law all red Bandols must contain at least 50 % Mourvèdre ), other Appellation d ' origine contrôlée ( AOC ) s that has Mourvèdre as a permitted variety include Cassis, Collioure, Corbières, Costières de Nîmes, Coteaux d ' Aix-en-Provence, Coteaux du Languedoc, Coteaux de Pierrevert, Coteaux Varois, Côtes du Luberon, Coteaux du Tricastin, Côtes de Provence, Côtes du Rhône, Côtes du Rhône Villages, Côtes du Roussillon, Côtes du Roussillon Villages, Côtes du Ventoux, Faugères, Fitou, Palette, Saint-Chinian, Gigondas, Lirac, Minervois and Vacqueyras.

Though by no means an ideal procedure, a red wine may similarly be brought from the cellar to the dining room and opened twenty minutes or so before serving time.

In this way, red wine warms of itself quite rapidly -- and though it is true that it may not attain its potential of taste and fragrance until after the middle of the meal ( or the course ), in the meantime it will have run the gamut of many beguiling and interesting stages.

Very old red wines often require several hours of aeration, and any red wine, brought from the cellar within half an hour of mealtime, should be uncorked and allowed some air.

This does not mean, though, that a red wine improves with prolonged aeration: there is a reasonable limit -- and wines kept over to the next meal or the next day, after they have once been opened, are never as good.

By tradition, a red wine should be served at approximately room temperature -- if anything a little cooler -- and be aged enough for the tannin and acids to have worked out and the sediment have settled well.

Thus, red wine must, if possible, never be disturbed or shaken ; ;

very old red wine is often decanted so that the puckering, bitter elements which have settled to the bottom will not be mingled with the wine itself.

Many people use wicker cradles for old red wine, lifting the bottle carefully from the bin into the cradle and eventually to the table, without disturbing the sediment.

Another school frowns on such a shortcut, and insists that after leaving the bin an old red wine should first stand on end for several days to allow the sediment to roll to the very bottom, after which the bottle may be gently eased to a tilted position on its side in the cradle.

Though there are many exceptions, which we have noted in preceding pages, white wine is as a rule best consumed between two and six years old, and red wines, nowadays, between three and ten.

She was eating bread and cheese just as fast as she possibly could, and washing it down with red wine.

A large glass of red wine has about three units of alcohol.

Chianti ( pronounced ) is a red Italian wine produced in Tuscany.

By the eighteenth century, Chianti was widely recognized as a red wine, but the exact composition and grape varieties used to make Chianti at this point is unknown.

A table is set with unadulterated red wine and unleavened bread.

It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties.

A simple glass of red wine, such as Beaujolais nouveau, can also be presented as an apéritif, accompanied by amuse-bouches.

Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine.

Riesling and Silvaner are among the best-known varieties of white wine, while Spätburgunder and Dornfelder are important German red wines.

* Stifado: rabbit or hare stew with pearl onions, vinegar, red wine and cinnamon.

Hungary has several wine regions producing among others the worldwide famous white dessert wine Tokaji and the red Bull ’ s Blood.

A bold line of violet broke loose from the high ridge of the mountains, followed by feathers of red that swept the last stars from the sky.

The men in Pettigrew's were tired from a night's drinking, their faces red and baggy.

At the last second I dropped my sights from the bare chest and bright red circle to the chest of his pony.

After a time, he straightened again, brushing the red Permian dust from his hands, slapping it from his six-dollar levis and his tailored, twenty-five-dollar shirt.

The way his red rubber lips were stretched across his pearly little teeth I thought he was only having a little joke, but, no, he wanted me to bend down from the roar of wind so he could roar something into my ear.

An incoherent, puzzled sound came from the red mouth.

He must take it from `` the red box ''.

In point of fact, this is a beige box with a bright red door, about one and a half feet square and hung from the wall about six feet from the door to Wisman's right.

At dinner the courses were carried in by tall cuirassiers in red capes and black fur caps topped with tufts of feathers, marching in pairs like guards from a stage tragedy.

He often donned their tribal costumes, such as the one featuring a tall, black sheepskin hat from the top of which dangled a little red bag ornamented by a chain of worsted lace and tassels ; ;

He was a wiry, inscrutable, silent country boy from the red clay of rural Alabama, and he spoke with the broad drawl that others normally make fun of.

The red glow from the cove had died out of the sky.

The eight green columns, I learned, came from the Temple of Artemis at Ephesus, the others, red, from the Temple of the Sun at Heliopolis.

The northern cowboy called all the red Mexican cattle which went up the trail `` Sonora reds '', while they called all cattle drove up from Mexico `` yaks '', because they came from the Yaqui Injun country, or gave 'em the name of `` Mexican buckskins ''.

I could not keep my eyes away from the boy with the red hair.

The Ancient Greek word for seaweed was φῦκος ( fūkos or phykos ), which could mean either the seaweed ( probably red algae ) or a red dye derived from it.