That is actually true as witnessed by the brilliant if subversive experiment conducted by Frederic Brochet, of the University of Bordeaux, where wine experts were presented with two glasses of wine, one white and one red, and described them perfectly, as white and red wine. Problem was, the red wine was actually the white wine with food coloring added!
Read more at The Frontal Cortex: "The Subjectivity of Wine"
Well, I've said it before and I'll say it again: the color of a wine is simply not very important to me, and it looks like more and more wine writers agree! Are we witnessing the last gasp of opacity being considered a positive attribute for red wines. Are you 15 points on that color? I am 100 points on this article by Evan Dawson that was recently featured in Palate Press. "The Color of Money" is a great read, and a rundown on what we're all talking about when it comes to color.
Read more at The Money of Color
Wine of the Week: 3/25/11
2005 Epicurea de Chateau Martinat
With all the focus on upcoming vintages I thought it was time to look at a less well known Bordeaux from the highly acclaimed 2005 vintage. This value, whose price has barely climbed up since release, remains a wine worth purchasing -- or does it?
Find out more