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Different grape varieties naturally produce different colours. For example, Pinot Noir grapes tend to create lighter, more translucent reds, while Cabernet Sauvignon usually give darker, deeper hues.
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The colour in red wine mainly comes from the grape skins. Grapes with thicker skins generally impart more intense and darker colour to the wine.
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During winemaking, the juice is left in contact with the skins to extract colour, tannins, and flavour. The longer the maceration period, the deeper and more intense the colour.
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Riper grapes tend to have more pigments (anthocyanins), resulting in richer colours. Underripe grapes can produce paler wines.
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Techniques such as cold soaking, extended maceration, and carbonic maceration can affect colour intensity and stability.
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Young red wines often have bright, vibrant colours (ruby or purple). As wine ages, the colour shifts toward garnet, brick, or tawny hues due to oxidation.
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The wine’s acidity influences colour stability. Higher acidity preserves a brighter, more vibrant colour, while lower acidity can lead to duller tones.
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Exposure to oxygen, temperature fluctuations, and light can alter the wine’s colour over time, often leading to browning or fading.
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The beautiful colour of red wine reflects the grape’s journey from vineyard to glass.