Teinturier, a French term derived from the phrase “to stain”, refers to grapes that have dark skin and flesh. On most red grapes, the pigment, known as anthocyanin, accumulates only on the skin and their pulp remains clear. Therefore, the clear juice and red skins must be in contact to extract color. Since the teinturier grapes also have anthocyanins in their pulp, the juice that is extracted is naturally red. These rare varieties have been planted in France since the mid 1800’s to add color intensity to wines without substantially altering its flavors and textures. Lately, plantings have gained some popularity in Spain, Portugal, and California.
There are around 20 varieties of teinturier, with Alicante Bouschet being the most popular. Quinta da Fonte Souto in Portugal uses 30% of Alicante Bouschet blended with Syrah and other native varieties to produce a fresh red wine reminiscent of mint, berries and black plums. This wine would be perfect with roasted pork tenderloin or grilled rack of lamb. Cheers!
Author: Maytte Rivera
