Wine comes in a diverse range of colors, from pale yellow to deep inky purple. The contrast in wine color is striking, and is one of the first things we notice when pouring a glass. But what accounts for these color differences? The answer lies in the grape varietals and winemaking techniques used. By understanding the science behind wine color, we can learn to appreciate the nuances of different shades and use color as a clue to a wine’s style and flavor. This article will explore the key factors that create contrast in wine color.
The Role of Grape Variety
The color of wine is primarily determined by the grape variety used. Some grapes naturally produce wines with pale, light hues while others make wines that are deeply pigmented. For example, Pinot Gris and Sauvignon Blanc are white grape varietals that typically yield very light colored wines. Merlot and Cabernet Sauvignon are red grapes known for making wines with deep, saturated colors. Between these extremes there are hundreds of grape varieties that display the full spectrum of wine color.
The reason for these grape-dependent color differences comes down to the presence and concentration of special color compounds called anthocyanins. Found in grape skins, anthocyanins are water-soluble pigments that lend rich red, purple, and blue hues to wines. Red wine grapes have much higher levels of anthocyanins compared to white grapes. Therefore, the inherent anthocyanin concentrations factor greatly into the resulting wine color.
Skin Contact Time
In red wine production, the length of time the grape juice remains in contact with the skins affects color. Longer skin contact results in more anthocyanins and tannins being extracted, creating darker, more intensely colored wines. Wines described as having “deep extract” get their dense, saturated color from extended skin contact during fermentation.
In contrast, white wines are made by separating the juice from skins right after crushing. This minimal skin contact prevents anthocyanin extraction, maintaining the pale color. Some producers use a bit of skin contact, giving white wines tints of golden, pink, or orange. But in general, the quicker the skins are removed, the lighter the white wine color will be.
Oak Barrel Aging
For both red and white wines, aging in oak barrels impacts the final color. Oak barrels transmit pigmenting compounds to wine slowly over months and years. This leads to darker colors in reds and a rich golden hue in whites.
The major color compounds contributed by oak are lignins and tannins. Lignins impart a yellow-brown hue, while tannins help stabilize the natural wine pigments. The effects build up the longer a wine ages in oak. Barrel fermented Chardonnay gains a deeper golden color from oak, while Cabernet Sauvignon becomes more darkened and opaque over years in barrel.
Blending Wine Varieties
Blending different grape varieties is another winemaking technique that modifies color. Mixing light and dark colored grapes together creates a wine with blended intermediate hues.
In the southern Rhone Valley of France, wines like Chateauneuf du Pape are made by combining Grenache (pale), Syrah (dark), and other grape varieties. This blending results in complex wines with layers of red colors. The ratio of varietals can be adjusted to fine tune color along with flavor. Similarly, many Champagnes are blends of white grapes with different colors, such as adding red Pinot Noir to pale Chardonnay to make rosé sparkling wine.
Wine Faults and Flaws
While the above factors intentionally influence wine color, certain faults and flaws can also impact the shade unintentionally:
– Oxidation – Exposure to oxygen causes browning in white wines. As the compounds oxidize, the wine takes on a deeper golden, amber, or brown cast.
– Browning – Similar to oxidation, enzymatic or chemical reactions can lead to enhanced browning in both red and white wines, darkening the color.
– Cloudiness – Particles in unfinished, unstable wines scatter light, creating a dull, murky appearance. The cloudy effect masks the true wine color.
– Pinking – Some white wines develop a pinkish tone, caused by the grape variety or oxidation of colorless compounds into pinkish molecules.
– Pinking is considered a flaw in most white wines, but some can gain a fashionable light rose hue.
Wine Color Descriptors
To discuss the diverse colors found in wine, certain descriptive terms are commonly used:
Reds:
– Ruby – Vibrant red with hints of carmine and purple. Associated with young red wines.
– Garnet – Deep red with shades of brick red. Typical in mature reds.
– Purple – Dense, inky purple-red – indicates youthful, extracted red wine color.
– Brick – Orangey red hue like a red brick. Sign of older red wines.
– Tawny – Pale orange-red-brown. Used for aged red wines.
Whites:
– Green – Very pale yellow-green shades found in delicate whites.
– Yellow – Lemon/straw yellow tones typical of light whites like Pinot Grigio.
– Gold – Richer yellow with golden highlights. Common in Chardonnay and barrel fermented whites.
– Amber – Copper-orange color caused by oxidation in mature white wines.
Rosés:
– Pink – Very pale pink. Found in lighter style rosés from Provence.
– Salmon – Light orangey-pink color. Typifies many classic rosé wines.
– Copper – More pronounced orangey-pink tones. Usually indicates a more intensely colored rosé.
Using Contrasting Color for Blending
Skilled winemakers utilize contrasting colors to blend more complex, balanced wines. Adding darker, more opaque wines helps reinforce lighter, translucent wines, and vice versa. This interplay of shades creates depth and dimension.
For example, a Red Bordeaux blend might combine strongly colored Cabernet Sauvignon with lighter Merlot. The Cabernet gives a dense purple-red foundation while Merlot contributes a ruby brilliance. Blending wines of different contrasts creates new nuances of color.
The same holds true for blending white grapes. A White Rioja from Spain could mix Viura for pale straw colors with Malvasia bringing warmer golden hues. The contrasts combine to form a more intricate overall wine color.
How Color Relates to Taste
While it may seem superficial, the color of wine provides useful clues about how the wine will taste. Deeper colors typically indicate more intense flavor profiles:
In red wines:
– Pale garnet – Delicate, lighter bodied red with subtle red fruit flavors. Ex: Pinot Noir.
– Ruby – Medium intensity and body with bright cherry, raspberry notes. Ex: Grenache.
– Purple – Full, heavy body with rich dark fruit and oak flavors. Ex: Cabernet Sauvignon.
In white wines:
– Green/Yellow – Light, crisp and refreshing with citrus and green apple flavors. Ex: Sauvignon Blanc.
– Gold – Rounder, richer mouthfeel with stone fruit and cream flavors. Ex: Chardonnay.
– Amber – Intensely flavored, complex oxidized notes complementing the fruit. Ex: Aged white Rioja.
While these correlations are general, they demonstrate the close connections between color and overall wine style.
Conclusion
The kaleidoscope of colors found in wine may seem mystifying initially. But by understanding the winemaking techniques that affect color development, we can appreciate the nuances and subtleties of different wine shades. Color offers visual enjoyment in a glass and also provides insight into what flavors the wine may unveil. Studying contrasting wine colors deepens our overall sensory experience and enjoyment of different wines.
