A first evaluation of a wine it is possible analyzing the COLOR.
Do you know how many types of color exist among the various wines?
A first selection identifies the three big categories that all people know: white, rosé and red.
These categories have various shades of color that are determinated from chemical/physical characterics of wine.
WHITE WINE
Grayish yellow: very young wines, vinificated in vat; they have a relationship between sourness and smoothness in favor of the first element.
Pale yellow: from very young to young wines, vinificated and ripened in vat; they have a balanced relationship between sourness and smoothness.
Gold yellow: ripe wines or with a great structure, ripened in wood; they have a relationship between sourness and smoothness in favor of the last element.
Amber: old wines, passitos or oxidized wines; they have a decisively relationship between sourness and smoothness in favor of the last element.
ROSÉ WINE
Onion skin: wines obtained by short maceration of red grapes (2 to 3 hours), or by the white grapes maceration on the skins.
Salmon: wines obtained by long maceration of red grapes (10 to 24 hours).
Raspberry: wines obtained by medium maceration of red grapes (6 to 10 hours).
RED WINE
Purple: very young red wines, they have a relationship between sourness, tannin and smoothness in favor of first two elements.
Ruby: young red wines of medium structure, they have a balanced relationship between sourness, tannin and smoothness.
Garnet: wines with great structure, they have a slightly relationship between sourness, tannin and smoothness in favor of the last element.
Copper: wines with a long agein, they have a relationship between sourness, tannin and smoothness in favor of the last element.
I am sure that next time you’ll have to choose among wines of same color (white, rosé or red) it will be easier for you to identify different shades.
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Cheers
Simone
