Anthocyanins are the natural compounds found in grape skins that give them their pigmentation, which can range from red, purple, or almost blue. They are released into the juice when in contact with the skins, giving red and rosé wines their color without affecting their taste or smell. In rare cases, grapes will have red pigmentation in both the skin and the pulp. These grapes are known as “teinturier” and the most well known as Alicante Bouschet, mostly planted in southern France, Spain and North Africa. Apart from being responsible for the red color of wine, anthocyanins are believed to have anti-inflammatory properties, beneficial to heart health.
The level of anthocyanins varies depending on the grape variety. For example, a Gamay like Georges Duboeuf Beaujolais Village or Erath Pinot Noir will have low levels of pigmentation, while a Petit Syrah like Caymus’ Grand Durif or Garzon’s Tannat Reserve will have higher concentrations. Grab a bottle of two or three of these for a good exercise on the color variation of wine.
Author: Maytte Rivera
