Greek (Cretan) Red wine
Colour is one of the most easily recognizable characteristics of wines. For red wines we use red grapes.
Since pigments (anthocyanins) are localized in the skin of the grape, not in the juice, the colour of the wine depends on the method of vinification and the time the must remains in contact with those skins. The duration of extraction is key to the quality of red wine and its characteristics. For the production of wines that will be consumed fresh, extraction is short. Wines for aging need longer extraction.
The greek red wines are usually paired with red meats, grilled or baked, ham, yellow cheese and smoked food.
See the greek (cretan) red wines of Douloufakis winery