I had a conversation recently about wine and color, particularly White Zin’s and pink Pinot Grigio, and it got me thinking. We’ve already discussed what causes the color of a wine, (a combination of grape color, skin contact during fermentation, barrel aging, chemicals present in the fruit and boiling down to heighten color concentration) but how does the specific varietal come in to play?
I’ve shown you examples of varietals whose color is directly impacted by the varietal, like Nebbiolo with its beautiful golden rim, and we’ve discussed how hues are effected by grape skins, particularly in white wines. But, I think it’s time to dive into the wold of pink, ruby and orange to find out how they’ve come to be their unique and beautiful selves. Continue reading