The colors of wine

A good wine leaves Its mark on the nose and palate… but first, on the eyes. The colors of wine are key to that all-important first impression. That’s why today we’re not going to talk about the olfactory or gustatory phases of our wines, but rather their visual appeal. Welcome to Ribera del Duero: our young reds range from deep purple to violet hues, leaning toward garnet tones in Crianza wines. Our Reserva and Gran Reserva reds take on brick-red shades.

As for our whites, they exhibit clean hues that span from straw yellow to golden tones, sometimes even displaying a brilliant old gold color. And the rosés? They shine with strawberry pink shades, occasionally with hints of currant pink and delicate violet iridescence in the thinner layers.

But where do these colors and nuances come from? To uncover the answer, we’ll need to delve into some basic chemistry. Don’t worry—it’ll be quick and easy.

The Colors of Wine and a Touch of Chemistry

The color of wine, as well as its evolution over time, is determined by its chemical nature, particularly its phenolic compounds (substances with antioxidant properties capable of preventing oxidative damage). These are pigments found in most plant-based foods. In grapes, they are present—in varying degrees depending on the variety—in the skin and seeds. The phenolic composition transfers to the wine in a concentration that depends on the winemaking process.

Among phenolic compounds, there are two main groups:

• Non-Flavonoids: Found in the solid parts of the grape, these include:
  • Phenolic acids: Responsible for sensations such as bitterness and astringency, among others.
  • Stilbenes: For example, resveratrol, an antioxidant produced by the vine to protect against fungi and solar radiation.
• Flavonoids: These include:
  • Flavonols: Provide yellow tones to white wines and stability to reds.
  • Flavanols: Stabilize the color of reds and contribute to browning in whites.
  • Flavanones, flavones, and anthocyanidins.

All these compounds are present in both red and white grapes, except for anthocyanins, which are found exclusively in red varieties. Let’s focus on these.

What Are Anthocyanins?

The term comes from the Greek anthos (flower) and kyanos (blue)—meaning “blue flower”—and refers to the molecules responsible for the bluish-red color of red grapes (and, by extension, the color of red wine).

Anthocyanin is a natural pigment with powerful antioxidant qualities, which not only justifies its presence in wine for its coloring properties but also for its health benefits. It can appear blue, red, or violet. Through its interaction with other molecules, anthocyanins can form new pigments with different hues. For instance, their combination with tannins—about which we’ll talk extensively in another post—is responsible for the characteristic red or purple color of young wine.

Like other phenolic compounds, anthocyanins contribute to the astringency of wine. Their presence is reflected in the wine’s color intensity or “layer.”

The wine’s layer

The layer is a term used by oenologists to determine the amount of color a wine has once served in a glass. The color spectrum used to analyze red wine, for example, ranges from a purplish hue (characteristic of young wine) to an onion-skin or brick tone.

The best way to properly distinguish the colors of wine is to tilt the glass about 45 degrees over a white background. This allows us to better perceive the colors and also observe the rim (the part of the liquid closest to the edge, indicative of the wine’s maturity) and the layer (the central part of the liquid). Examining the layer provides information about the wine: if it is high, it has a high tannin and polyphenol content, indicating longer maceration and a wine with considerable body and structure. A medium layer indicates a medium-bodied, lighter wine. A low layer points to a light, smooth wine with less structure.

Learning what wine can tell us through its color opens the door to many secrets: it provides information about its age, body, state of preservation, and even reveals certain flaws. Recognizing the colors of wine adds another layer of enjoyment to the rich world of wine.