With the five senses: the color of wine

Desserts

By sight we receive the first impression that the wine will produce on us, hence the importance of that first visual reference. However, as happens in many aspects of life, that first impression may not be endorsed in the rest of the tasting phases, both for better and for worse. That is why this first phase must be considered with nuances, as an approach to the nature of the wine, but in which we cannot extract certain definitive conclusions if not, rather, evaluative approximations.

The variables with which a wine can present its color palette to us are varied and of a different nature. The main ones could be those discussed in the following relationship:

Variety: The different grape varieties show clearly differentiated nuances to the wine, these nuances are conditioned by parameters such as genetic character, the acidity value that the grape may present or by the specific nature of its phenolic compounds (Tempranillo usually produces wines more purple than Grenache, which has a brighter red). Climatology: The strong color of the wine is easier to achieve in warm areas than in colder areas, with more hours of sunlight, more color load in the grape.

Harvest: The optimal choice of the harvest time is vital to achieve an appropriate garment for the wine. Immature grapes do not contain an appropriate coloring matter.

Yields: The productivity of the vines also conditions the coloring capacity of the vineyard. Moderate productions show more intense tones. Forcing the vine has more diluted, less intense colors.

The age of the vineyard can also affect the amount of coloring matter in the wine. The young vine produces more unbalanced wines in all aspects, also in the color of the wine.

Maceration: In the winery, especially in red wine, the time in which the skins (the grape skins) are in contact with the must is vital, since the coloring matter will be extracted from them. The current trend is to keep them together for as long as practicable and thus extract as much colorant charge as possible.

With so many and so varied variables, let's see who is the brave man who dares to do a blind tasting in public, it can be very damaging to the social image of the daring.

Photo l Raúl A. Directly to the Palate l With the five senses: The ear Directly to the Palate l The open bottle of wine

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