Really. Eye, nose, mouth – wine-glass classics! We look – we describe; we smell – we describe; we try – we describe.
You may have noticed that we do not write very often (almost never) about the color of wine, as required by protocol procedures.
Probably (and it is) this is due to the fact that the color does not have a significant effect on our (our!) Perception, and all that he can say is often written on the label (variety, year, country, technology).
If the wine tastes good, what’s the difference in what color it is? It’s another matter if the color makes you talk about itself enthusiastically (or vice versa), but that, rather, more for the sake of exception.
So why do you need to know about color? More of a geeky blind tasting exercise where you have to guess the variety, country, and crop year. Entertainment, for example for a wine casino or professional sommelier contests.
What does color mean?
- Red wines “lose” their color with long aging, acquiring garnet shades and, ultimately, going brick-brown.
- After 5 years of aging, most red wines lose 85% of the anthocyanins (coloring pigments), even if they still appear bright enough.
- Many white wines darken with age, becoming dark golden or dark yellow, and also brown.
- Red wines with more sulfur dioxide added tend to be less intense in color.
- The higher the fermentation temperature of red wine, the less saturated its color.
- Roses turn pink during maceration – the aging of the must in contact with the skins of red grapes. On average, this can last from 4 hours to 4 days.
- Oxidation of wine leads to discoloration and brown discoloration (like a peeled apple forgotten in the kitchen).
- The color of a red wine is influenced in part by its pH level. Intense red wines have a lower pH (higher acidity).
- Wines with deep purple hues have a pH range of 3.4-3.6 (medium acidity).
- For wines with a bluish tint (magenta), the pH is usually above 3.6 (low acidity).
Material prepared using information from the winefolly website
Picture to help!