While the level of residual sugar plays a role in the finished style of a wine, the color of all wines—and the color of everything we see, for that matter—is determined by residual light. Any systematic analysis of wine begins with a careful observation of color and what we see is the result of light waves being reflected by compounds in the liquid. The plant pigments associated with flower and fruit coloration are known as flavonoids, with the most commonly known being the anthocyanins—derived from the Greek words for flower and blue, anthos and kyanos. These water-soluble pigments found in leaves, stems, roots, flowers, and fruits show us red, purple, or blue hues depending on their pH levels. Read the article here Residual Light June-July 2018s
San Francisco continues to be one of the world’s most important destinations for leading players in the wine industry, so it’s no surprise that a major conference dedicated to the private label and bulk trade is making its way to the city on July 26-27.
A rising tide lifts all boats is an aphorism that neatly applies to the winegrow- ing economy of Provence. The red and white wines—from region whose identity has been associated with pink wine since it was settled by the Phoenicians in 600 BCE—are riding to shore on a growing wave of Provençal rosé. According to the Conseil Interprofessionnel des Vins de Provence (CIVP), 2014 marks the 11th consecutive year of double-digit market growth for rosé in the U.S. and retail sales of premium rosé wines—now averaging about $17 a bottle—have jumped by 53% in value. Read the entire article here: A Rising Tide