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Red wine is made by fermenting the juice of black grapes. Yeast is added to absorb the sugar in the grape juice and convert it to alcohol. The process of fermentation depends on the type of flavour and structure the wine-maker wants to create. Red wines get their colour from the skin of the grape and can be anything between light red, deep red, purple and almost black. The skins also impart tannins that influence the wine’s flavour and texture. Red wine is best enjoyed with red meats, whether grilled, roasted or smoked, as well as creamy dishes and a variety of cheeses. Spicy dishes should be avoided since the strong flavours of the food clash with the acidity in the wine.