The colour of the wine is the most important element during the first tasting phase. So, how do we analyse this?
The wine’s colour, in addition to being the most evident element in the tasting phase, is also one of the most interesting to evaluate, since characteristics and qualities are hidden behind the colour, which will be confirmed or contested during the olfactory and gustatory phase.
The factors that affect the colour of the wine
White, red or rosé: the elements that determine the colour of the wine are various and substantially affect both the appearance and taste that the wine will have. What does the colour depend on?
- Grape variety: the skin of black-seeded grapes is rich in colouring substances known as anthocyanins, which are responsible for the red colour, while white-seeded grapes feature leucoanthocians, which belong to the family of flavones.
- Terroir: the set of factors – such as territory, soil type, climate and intervention of the winemaker – and a concept that concerns the typicality of the wine.
- Winemaking techniques: long maceration on the skins, the choice of temperatures at the upper limits for fermentation and frequent replacements are just some of the practices used to increase the extraction of pigments and obtain richer-coloured wines.
- Evolution: the passage of time in the bottle generates numerous changes in the wine, includingits colour tone. White wines are obtained through the vinification of white-seeded grapes but it is also possible to obtain them from black-seeded grapes by separating the skins from the must immediately after pressing (for example, Blanc de Noirs sparkling wines).
The chromatic nuances of wine
Each type of wine, whether white, red or rosé, is classified according to the different colours and nuances that are more or less evident within the same family. Let’s take a look at what these are and the characteristics that distinguish them.
White Wine
- Straw yellow: typical colour of young wines. Shades that turn greenish suggest grapes harvested in advance, to preserve acidity and freshness. They tend to be wines that are vinified in steel barrels.
- Golden yellow: characteristic of wines with a greater structure and evolution, which may indicate an overripe harvest of the grapes, a late harvest or short maceration before fermentation. The intense colour – with golden tones – could indicate a characteristic of the grape.
- Amber yellow: the colour of dessert and liqueur wines (Sherry, Marsala and Madeira).
Red Wine
Red wines are obtained from black-seeded grapes in which the must remains in contact with the skins for a variable period, chosen by the winemaker based on the characteristics of the wine to be obtained.
- Purple red: the colour of young wines, characterised by freshness and good drinkability
- Ruby red: typical of most red wines, even well-preserved and medium-bodied examples.
- Garnet red: indicates a wine that has had an evolution, aged in wood. There are vines that, even if relatively young, tend to possess garnet colours at the edges, where the liquid comes into contact with the surface of the glass, these include Rossese.
- Orange red: certainly an indication of a mature evolutionary state, which could have oxidative characteristics or alterations linked to ageing.
Rosé Wine
- Soft pink: obtained through very short contact with the skins.
- Cherry pink: an exceptionally elegant colour that evokes that of cherries.
- Claret pink: acomplex hue to define, given the extreme variability, almost resembling a pale ruby red. After the first year, orange shades may become evident.
Definitely the technique for obtaining the desired colour in rosé wines, whether it be delicate and transparent like that of Provençal rosés or juicy and intense like those produced in Salento (Puglia). This puts the skill of the winemaker to the test and always represents a challenge.
We have now completed our in-depth look at the first phase of the tasting: ready to explore the world of wine aromas?
